The Best Coconut Sweet Dumpling Dessert (A Taste of the Tropics!)

This Coconut Sweet Dumpling Dessert is my edible passport, a single bite that instantly transports me back to a vibrant, sun-drenched street market in Southeast Asia. It’s a recipe I had to learn after one of the most memorable flavor experiences of my life.

I was on a trip, wandering through rows of colorful food stalls, when I saw them: little, vibrant green balls, freshly steamed and glistening, being rolled in a giant bowl of fluffy, snow-white shredded coconut. I had no idea what they were, but I was completely captivated. The vendor handed me a small bamboo bowl with a few of the dumplings nestled inside.

I took a bite, and it was pure magic. First, there was the soft, springy, and incredibly chewy texture of the dumpling itself. Then, as I bit through, my mouth was flooded with a warm, liquid gush of sweet, caramel-like palm sugar. The entire experience was wrapped in the gentle, creamy flavor of the coconut coating. It was a perfect symphony of textures and flavors. I was so enchanted that I spent the rest of my trip trying to perfect my own recipe for this incredible Coconut Sweet dumpling Dessert.

Why You Will Be Obsessed with This Dessert

Get ready to experience a truly special treat. This Coconut Sweet Dumpling Dessert is a culinary adventure for so many reasons.

• It’s a Textural Masterpiece: If you are a fan of chewy textures like mochi or boba, this will be your new favorite thing. The glutinous rice flour creates a soft, springy, and satisfyingly chewy dumpling that is incredibly fun to eat.
• A Delicious Surprise Inside: The best part is the “burst” effect. Biting into a warm dumpling reveals a molten center of sweet, liquidy palm sugar. It’s an experience that never fails to delight.
• The Perfect Coconut Flavor: The unsweetened shredded coconut on the outside provides a wonderful textural contrast and a rich, tropical flavor that perfectly balances the sweetness of the filling.

The Health Benefits

It’s always a delight when a dessert is made from simple, wholesome ingredients. This Coconut Sweet Dumpling Dessert is naturally gluten-free, as it’s made from glutinous rice flour (which has no gluten). The filling is traditionally made from palm sugar (gula melaka), a natural sweetener with a lower glycemic index than white sugar. It’s a more mindful way to indulge in a sweet treat, free from artificial ingredients and preservatives.

Perfect Occasions for This Recipe

• A Fun Weekend Kitchen Project: The process of filling, rolling, and coating these dumplings is a fun, hands-on activity that’s great to do with family or friends.
• An Exotic and Impressive Dessert: Serve this at your next dinner party to give your guests a unique and memorable taste of the tropics. It’s a beautiful dessert that is guaranteed to impress.
• To Satisfy a Craving for Something Different: When you’re tired of the usual cakes and cookies, this recipe is your ticket to a whole new world of flavor and texture.

This recipe is your key to recreating an authentic taste of Southeast Asia in your own kitchen. Get ready to fall in love with this chewy, sweet, and unforgettable treat.

Chef’s Notes: Coconut Sweet Dumpling Dessert

• Adjust dough texture as needed – Add water if dry, dust with flour if sticky; aim for smooth, pliable spheres.
• Use floating as doneness cue – Dumplings are cooked once they rise to the surface.
• Color dough for visual appeal – Tint with beet, turmeric, or pandan for festive presentation.
• Serve warm for comfort – The coconut broth thickens as it rests, making it extra cozy.
• Top with toasted coconut – Adds crunch and contrast to the creamy base.
• Add pandan syrup or vanilla – Boosts aroma and complements tropical flavors.
• Use canned jackfruit for ease – Drain well and slice thin for best texture.
• Reheat gently with coconut milk – Restores creaminess without curdling.
• Balance sweetness to taste – Adjust sugar based on ripeness of fruit and personal preference.
• Make ahead for gatherings – Shape dumplings and prep fruit in advance; cook fresh before serving.

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Coconut Sweet Dumpling Dessert

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Course: Dessert, SnackCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

1100

kcal

Resting Time

5

minutes

Total time

40

minutes

Get ready to dive into a bowl of dreamy tropical goodness! This Filipino-inspired dessert brings pillowy rice dumplings, velvety coconut broth, and chunks of sweet potatoes and plantains into perfect harmony. It’s an effortless, crowd-pleasing sweet treat that you can whip up in under 40 minutes. Bursting with flavor and color, this one-pot wonder feels like a warm hug with every spoonful—ideal for family gatherings or a cozy weeknight dessert.

Ingredients

• Rice Dumpling Dough

• 1⅓ cups sweet rice flour also called glutinous rice flour, scooped lightly

• ⅔ cup room-temperature water plus a splash if needed

• Coconut Broth Add-Ins

• 1⅔ cups water

• 1⅛ cups full-fat coconut milk from about 1 small can

• ½ cup granulated cane sugar adjust sweetness to taste

• 1 cup cooked pearl tapioca or sago

• 2 medium sweet potatoes peeled and cut into ½-inch cubes

• 3 ripe plantains peeled and sliced into ½-inch pieces

• ⅔ cup young jackfruit strips fresh or canned, drained

• Alternative Ingredients

• Sweet rice flour ⇒ tapioca starch for similar chewiness or arrowroot powder (softer texture)

• Granulated sugar ⇒ coconut sugar or maple syrup for lower GI

• Coconut milk ⇒ almond milk with 2 tbsp coconut cream dairy-free swap

• Pearl tapioca ⇒ sago pearls or mini tapioca texture match

• Sweet potatoes ⇒ orange yams or butternut squash similar sweetness

• Plantains ⇒ unripe bananas or cooked jackfruit for milder flavor

• Jackfruit ⇒ ripe mango or pineapple chunks tropical note

Directions

• Dough Prep – In a medium bowl, whisk 1⅓ cups sweet rice flour with ⅔ cup water until a smooth dough forms (about 3 minutes). If it feels dry, add a teaspoon of water; if too sticky, dust with a little extra flour. A well-hydrated dough guarantees chewy, tender rice balls.
• Shape Dumplings – Pinch off roughly ½-tsp portions and roll between palms to form smooth spheres (makes about 40). Place on a lightly floured tray and cover with a damp cloth to prevent drying (5 minutes). Optional: tint portions of dough with natural food color for festive hues.
• Simmer Base Roots – In a Dutch oven over medium heat, combine 1⅔ cups water, 1⅛ cups coconut milk, and ½ cup sugar. Bring to a gentle boil, stirring occasionally (4 minutes). Add sweet potato cubes and simmer until they begin to soften, about 4 minutes.
• Fruit Dumpling Cook – Stir in plantain slices and continue cooking for 3 minutes, then drop in the rice dumplings. Once they float to the surface, they’re cooked through (approximately 5 minutes). Educational note: floating indicates interior gelatinization.
• Final Enrichment – Fold in cooked tapioca pearls and jackfruit strips. Reduce heat to low and let everything mingle for 3–5 minutes until fruit is tender. The pudding will thicken as it stands—let it rest off heat for 5 minutes before serving.

Equipment

• chef knife
• mixing bowls
• cutting board
• measuring cups and spoons
• silicone spatula set
• dutch oven

Notes

• • For extra color, separate a quarter of the dough and knead in a pinch of turmeric or beet powder before shaping.
  • Serve warm topped with toasted coconut flakes or a drizzle of pandan syrup for contrast.
  • To boost protein, stir in a scoop of vanilla plant-based protein powder into the coconut broth.
  • Leftovers keep 2 days refrigerated; reheat gently with a splash of coconut milk to loosen.

Nutrition Facts

• Serving Size: 1g
• Calories: 1100kcal
• Fat: 16g
• Saturated Fat: 14g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 25mg
• Potassium: 800mg
• Carbohydrates: 210g
• Fiber: 7g
• Sugar: 45g
• Protein: 3g
• Vitamin A: 8500IU
• Vitamin C: 15mg
• Calcium: 60mg
• Iron: 3mg

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