• Servings: 12-15
  • 10 cup Lowfat coconut milk
  • 2 cup Sugar
  • 2 cup Sweet potatoes or yams, peeled and diced
  • 2 cup Yautia (gabi) peeled and diced (if you can't find this use parsnips)
  • 2 cup Ripe plantain bananas, peeled and diced (make sure they're ripe)
  • 1/2 cup Tapioca pearls
  • 1 cup Wheat (or prferably sweet rice) flour, mixed with 1/2 cup water and shaped into 1/2 inch diameter balls (dumplings)
  • 1/2 cup Preserved (bottled) mango or jackfruit
  1. In a covered pot, bring the coconut milk to a simmer. Drop in the dumplings and cook for 25 minutes or until the balls float to the top.
  2. Add sugar, bananas, sweet potato, yautia and tapioca pearls and simmer covered, stirring occasionally, for 20 minutes or until all the ingredients are soft.
  3. The length of time will depend on the size of the pieces of fruit. Just before it's finished, add the preserved fruit and simmer for one or two more minutes.