IDK how you feel about coconut, but I’m not a fan. I know, I know.
You’re saying, “Shauna Mac, how aren’t you a fan of the first ingredient in your post?”
IDK y’all, life is strange like that sometimes; you gotta roll with the punches. 🙂
Now what I was about to say was that, I’m not a fan of coconut, but these coconut pecan dumplings though; they are truly something special!! They’re creamy and gooey with the right amount of crunch from the pecans. They’re wrapped in pie crust giving it that flaky texture we all crave.
What’s in a coconut pecan dumpling?
I knew you’d want to know! I had a feeling in my little baby heart that you’d keep reading on purpose!
This is another semi-homemade hit that is super easy! Y’all know that icing that people put on the German chocolate cakes? Well, surprise! That’s the beautiful center of coconut pecan dumplings!! I feel like y’all might of known that already, but I’m going to bask in warmth of the possible element of surprise (I know at least 1 person’s mind was just blown by that surprise; prob not). Let me be great!
The pie crust used with coconut pecan dumplings is not homemade; nope, not this time. We’re using pre-made refrigerated (not frozen) pie crusts.
Can you make coconut pecan dumplings ahead?
Yep! I recommend freezing the filling at least overnight. Then when you’re ready to bake them, you can take them out the freezer, wrap them in the pie crust quarters, and bake.
How are coconut pecan dumplings stored?
Coconut pecan dumplings contain milk and eggs so it’s best to store them in an airtight container (use parchment paper between layers) for up to 3 days. To warm them up, you can place them in the oven, at least 1 inch apart and reheat at 325 degrees Fahrenheit for about 10 to 15 minutes. You can put any extra filling can be frozen in an airtight freezer bag for up to 2 months. (Also see the notes in the recipe.)
Don’t forget, if you make them, tag me on IG: macnificentrecreations and share your ReCreation experience below!
Coconut Pecan Dumplings
- Ice tray
- Medium pot
- ½ C Evaporated milk
- ½ C Brown sugar (light) Tightly packed.
- 2 Egg yolks
- ¼ C Unsalted Butter
- ¼ tsp Sea salt
- ½ tsp Vanilla Extract
- ⅔ C Coconut flakes Sweetened
- ½ C Pecans Roughly chopped.
- 4 Pie crusts Quartered – I used Pillsbury refrigerated crusts (not frozen).
Cinnamon sugar topping
- ¼ C Granulated sugar
- 2 Tbsp Unsalted Butter
- 1 Tbsp Cinnamon
- In a medium pot and on medium high heat, add all your ingredients, except the vanilla extract, and whisk.
- Whisk until evenly mixed/well incorporated.
- Bring to a slow boil and whisk often (about 5 to 10 minutes). The filling will thicken and when it gets to the consistency of your liking, take it off the heat.
- Add the vanilla extract while whisking. Let it cool.
- Add filling to each well of the ice tray, cover with plastic wrap, and place in the freezer.
- Freeze for at least 5 hours or overnight.
- Lay the pie crusts flat and quarter them. Prepare the baking sheet (with parchment paper if nonstick) and preheat the oven to 425°F.
- Remove the ice tray from the freezer and let it set for about 2 min.
- Remove the filling from the well and place in the center of the quartered pie crust.
- Fold the pie crust over the filling, creating a dumpling or ball shape. Roll the dumpling in your hands to ensure any openings are closed. They don't have to be perfect.
- Place the dumplings on the baking sheet at least 1 to 1.5 inches apart.
- Bake for 12 to15 min or until golden brown. Let it cool (to slightly warm) on the baking sheet before moving to a cooling rack.
Cinnamon sugar topping
- Melt the butter and set aside in a bowl.
- Mix sugar and cinnamon and sugar in a separate bowl.
- Brush the dumplings with melted butter, then sprinkle them with the cinnamon sugar mixture.
- I used excess coconut pecan icing from German chocolate cake to make these dumplings. So you may have extra coconut pecan filling/icing. Not to worry though, I used the extra as dipping sauce for lightly salted pita chips.
- You can also freeze any extra filling/icing you have in an airtight container/freezer bag for up to 2 mos.