Pumpkin coconut dumplings adds another spoon-dessert style sweet to the archive and gives pumpkin a softer dessert format than soups or vegetable sides.
If you enjoy this style of Pacific cooking, you may also want to try island pumpkin coconut soup, pumpkin roro.
Ingredients
- 2 cups mashed pumpkin
- 1/2 cup flour
- 1/4 cup sugar
- 1 cup coconut milk
- 1/2 teaspoon vanilla
Instructions
- Mix the pumpkin, flour, and sugar into a soft dough.
- Shape into small dumplings.
- Simmer gently in the coconut milk until cooked through.
- Add vanilla and serve warm.
Helpful Tips
- Use well-drained pumpkin puree.
- Keep the dumplings small so they cook evenly.
FAQ
Are these sweet?
Yes, they are a lightly sweet dessert-style dumpling.
Can squash be used instead of pumpkin?
Yes, a mild squash can work well.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 113 kcal |
| Fat | 38.5 g |
| Saturated Fat | 5.6 g |
| Carbohydrates | 64 g |
| Protein | 32.6 g |
| Sodium | 19.3 mg |
| Cholesterol | 0 mg |
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