his recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Normally this is made with Samoan koko but I was unable to find it locally. So in this case I subbed it for 100% chocolate.
- All flours you buy are a little different, so feel welcome to add a little more/less flour or water in order to get a normal, dough-y consistency. Dough shouldn’t be sticky
Koko Kopai
Details
Servings
8 to 10
Prep time
15 minutes
Cooking time
30 minutes
Print
Ingredients
- Dumplings
2 1/2 cups Flour
1 1/2 cups Water
4 tablespoons Sugar
1/4 teaspoon Salt
- Koko Liquid
4 cups Water (for simmering)
1/2 cup Water (for thickening)
4 ounces 100% Chocolate
13 ounces Coconut Milk
2 tablespoons Flour
1/2 teaspoon Salt
Directions
- Put a medium pot over medium heat with 4 cups of water. Break up chocolate and add to pot. Mix periodically, brining to a low simmer.
- While pot is heating up begin making dumplings. Add flour, sugar, and salt to a bowl and mix well. Add water and fold until you get a doughy consistency. Set aside.
- Once dough is ready and water chocolate mixture is simmering take a small soon and use it to tear off bite sized pieces, dropping each into the liquid. Repeat until all the dough has been added to the pot. Mix dumplings periodically to ensure they don’t stick to the bottom.
- Allow pot to simmer at least 10 minutes, or until all dumplings are floating to the top.
- In a small bowl whisk the remaining 1/2 cup water and flour. Set aside.
- Once dumplings are cooked, pour in the flour water mixture and the canned coconut milk. Bring back to a simmer then turn of heat.
- Serve immediately hot. Enjoy!
