Caribbean Boiled Coconut Dumplings

7 standard portions

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Ingredients

• 1¼ cup shredded coconut ((95g))
• warm water ((350ml)(roughly 1½ cups))
• 3 cups gluten free flour ((458g) I used Bob Red Mills 1 to 1 flour)
• 2 tbsp sugar (I used powdered coconut sugar)
• ½ tsp pink salt ((24g))
• 1½ cups coconut milk ((350ml) can use water instead)

Method

1. Fill a 3/4 of a large saucepan with water, bring to the boil and add 1/2 tsp of pink salt.
2. Meanwhile, add the shredded coconut to the blender.
3. Start to add some of the warm water, a little at a time until the coconut breaks down into what looks like soft grated coconut/almost like a paste.
4. Place the flour, sugar and pink salt in a bowl and whisk to evenly combine.
5. Add the coconut to the centre of the bowl.
6. Add a small amount of coconut milk/water and proceed to knead to make a dough ball (how much liquid you use will vary, you may need more or less than what is stated).
7. Once the dough has been made, it should be firm, not sticky, if it is sticky, add more flour until the desired results are achieved.
8. Pinch off about a golf ball sized amount of dough, roll into a ball and then flatten it (about ½ inch) so it looks like a flat disc. Repeat this step with the rest of the dough.
9. Carefully lower each dumpling onto the pot of boiling water.
10. After about a minute give the pot a gentle stir to prevent the dumpling from sticking.
11. Boil the dumpling for roughly 20-25 minutes (they will start to float when they are ready).
12. Use a slotted spoon to remove them.