Cassava and Coconut Dumplings with Cilantro Butter
Soft, steamed cassava dumplings infused with coconut milk, served with a fragrant cilantro butter sauce for a traditional Caribbean side. This caribbean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs grated cassava (yuca) root, all-purpose flour, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups grated cassava (yuca) root
- 1 cup all-purpose flour
- 3/4 cup coconut milk
- 1 tbsp sugar
- 1/2 tsp salt
- 4 tbsp unsalted butter
- 1/4 cup finely chopped fresh cilantro
- 1/2 small, seeded and finely chopped (optional) scotch bonnet pepper
Instructions
- Step 1: In a large bowl, mix 2 cups grated cassava, 1 cup all-purpose flour, 3/4 cup coconut milk, 1 tbsp sugar, and 1/2 tsp salt until a soft dough forms. If too sticky, sprinkle in a little more flour.
- Step 2: Shape the dough into small oval dumplings about 2 inches long and 1 inch thick. Place on a parchment-lined tray.
- Step 3: Prepare a steamer by bringing 2 inches of water to a boil in a pot. Arrange dumplings in the steamer basket, leaving space between them. Cover and steam for 20 minutes until dumplings are firm and cooked through.
- Step 4: Meanwhile, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 1/4 cup finely chopped fresh cilantro and 1/2 small seeded and finely chopped scotch bonnet pepper (if using). Cook for 2 minutes until fragrant.
- Step 5: Serve the warm cassava dumplings drizzled with the cilantro butter sauce as a delicious Caribbean accompaniment.
Equipment for this recipe
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Frequently asked questions
How long does Cassava and Coconut Dumplings with Cilantro Butter take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cassava and Coconut Dumplings with Cilantro Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated cassava (yuca) root from drying out.
Can I substitute ingredients in Cassava and Coconut Dumplings with Cilantro Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cassava and Coconut Dumplings with Cilantro Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cassava and Coconut Dumplings with Cilantro Butter vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
