A delicious dessert recipe from Tonga with a coconut caramel sauce for dipping
Course Dessert
Cuisine Tongan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 539kcal
Author Darlene at International Cuisine
Ingredients
For the Coconut syrup
1/2cupsugar
1/2 cupcoconut cream
For the Dumplings
1cup flour
1tspbaking powder
1cup shredded coconutdivided
1banana mashed
1Tbspsugar
1tspvanilla
1/4cupwater +/-
3Tbspbutter
Instructions
For the Coconut Syrup
Put the sugar in a small saucepan over very low heat and dissolve slowly.
Just before the sugar reaches the boiling point, add in the thick coconut cream.
Mix well until the sauce is nice and thick. Set Aside
For the Dumplings
Bring a large pot of water to boil
While the water is heating up, in a large bowl combine the flour, baking powder, 1/2 of the shredded coconut, mashed banana, sugar and vanilla . Mix all ingredients together.
Start adding in the water until you get a dry dough to form.
Reduce heat of the boiling water to a simmer
Roll into tablespoon sized balls and place them in the simmering water.
Boil the dumplings gently for about 10-15 minutes until they are cooked through. Drain using a slotted spoon and set aside.
Melt the butter in a large heavy. bottom skillet over low heat.
Add the other half of the shredded coconut into the butter and cook until it is a golden brown.
Put the dumplings into the pan and coat them as you turn them.
Remove and serve them with the coconut syrup, Enjoy!