How to make Coconut Dumplin! (Inspired by @Colazsmithtv !)

Ingredients

• 2 Young Coconut (fresh, split and flesh removed; yields about 2 cups coconut milk and pulp)
• 1 small Pumpkin (peeled, diced and blended into puree (about 2 cups))
• 2 cups All-Purpose Flour (for dumpling dough)
• 1 medium Onion (diced)
• 1 Red Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 Scotch Bonnet Pepper (minced; optional for heat)
• 2 stalks Green Onions (chopped)
• 1 tsp Dried Thyme
• 2 tsp Salt (adjust to taste at end)
• 1 tbsp Chicken Seasoning (e.g., Maggi or poultry spice blend)
• 4 Chicken Drumsticks (skin on, seasoned with salt and chicken seasoning)
• 1/2 cup Vegetable Oil (for frying chicken)
• 1/2 cup Grated Cheese (optional topping, such as cheddar or mozzarella)

Instructions

1. Prepare Vegetables

   Dice the onion, red, green, and yellow bell peppers, mince the Scotch bonnet (if using), chop the green onions, and set aside.

   Time: PT5M

2. Extract Coconut Milk

   Split the coconuts, scoop out the flesh, place it in the blender with 2 cups of water, blend until smooth, then strain through a fine mesh sieve into a large bowl. Reserve the coconut pulp (trash) for later use or freeze.

   Time: PT10M

3. Make Pumpkin Puree

   Peel and dice the pumpkin, then blend or process until smooth (about 2 cups). Set aside.

   Time: PT5M

4. Prepare Dumpling Dough

   In a mixing bowl combine the pumpkin puree, 2 cups all‑purpose flour, 2 tsp salt, and 1 tbsp chicken seasoning. Mix with a wooden spoon until a shaggy dough forms, then knead by hand until smooth and slightly tacky.

   Time: PT10M

5. Shape Dumplings

   Divide the dough into 25‑30 equal pieces, roll each into a ball, then flatten gently to about 1‑inch thickness.

   Time: PT5M

6. Cook Dumplings in Coconut Broth

   In the large stainless steel pot, bring the extracted coconut milk plus an additional 2 cups water to a gentle boil. Add the diced vegetables, thyme, and Scotch bonnet. Gently drop the dumplings in, reduce heat to a low simmer, and cook for 30‑40 minutes, stirring occasionally, until the dumplings are cooked through and the broth thickens.

   Time: PT40M

   Temperature: Low simmer

7. Fry Chicken

   Season the chicken drumsticks with salt and the remaining chicken seasoning. Heat 1/2 cup vegetable oil in a skillet over medium‑high heat. Fry the drumsticks, turning occasionally, until golden brown and cooked through (internal temperature 165°F), about 15 minutes.

   Time: PT15M

   Temperature: Medium‑high

8. Finish and Serve

   Taste the coconut broth and adjust salt if needed. Sprinkle grated cheese over the dumplings (optional). Plate a generous portion of dumplings with sauce, add a fried chicken drumstick on the side, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

48g

Fat

22g

Fiber

5g