Keke Lolo

Keke Lolo is a Caribbean dumpling enriched with grated coconut and coconut milk. Rooted in Creole home cooking from Saint Lucia and neighboring islands, it transforms pantry staples into a tender, lightly sweet treat perfumed with cinnamon, nutmeg, and vanilla extract. Traditionally shaped into small logs and simmered, it’s a portable snack for market days and a comforting breakfast with tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated coconut
• 2 cups coconut milk, divided
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 2 tablespoons melted unsalted butter (optional)
• 1/4 cup raisins (optional)
• 1 teaspoon lime zest (optional)
• 2 cups water
• 1 bay leaf

Preparation

1. Whisk the dry base: In a large bowl, combine all-purpose flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
2. Fold in texture and aroma: Stir in the grated coconut, and, if using, add raisins and lime zest.
3. Add the liquids: Pour in 1 cup coconut milk, then add vanilla extract and melted unsalted butter. Mix until a soft, cohesive dough forms; if it feels dry, add a splash more coconut milk, and if sticky, dust with a little more all-purpose flour.
4. Brief rest: Cover the bowl and let the dough relax for 10 minutes to hydrate.
5. Shape: Pinch off pieces and roll into 3–4 inch logs or small ovals, keeping hands lightly coated with a touch of all-purpose flour if needed.

Cooking Process

1. Build the simmering bath: In a wide saucepan, combine the remaining 1 cup coconut milk, water, bay leaf, and a tiny pinch of salt. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Poach the dumplings: Slip the shaped pieces into the simmering liquid in a single layer. Maintain a gentle simmer and cook until puffed and cooked through, about 12–15 minutes, turning once halfway.
3. Optional glaze: For a lightly glossy finish, ladle most dumplings out to a plate, then simmer the remaining liquid with 1 teaspoon brown sugar for 3–5 minutes until slightly syrupy; return dumplings and toss gently.

How to Serve and Enjoy

Serve Keke Lolo warm, spooned with a little of the aromatic cooking liquid. For extra richness, add a small dab of melted unsalted butter or a light sprinkle of brown sugar. It pairs beautifully with black tea or cocoa. As a breakfast or snack, two pieces make a satisfying portion.

Make-Ahead, Storage, and Reheating

• Make-ahead: Shape and refrigerate the uncooked dough logs on a tray, covered, for up to 24 hours. Poach straight from the fridge, adding 1–2 extra minutes if needed.
• Storage: Refrigerate cooked dumplings in their cooking liquid for up to 3 days.
• Reheat: Warm gently in a covered pan with a splash of water or coconut milk for 5–7 minutes, or steam for 4–6 minutes.

Tips and Variations

• Softer or firmer: For a softer bite, add a spoonful more coconut milk; for a firmer chew, incorporate an extra tablespoon of all-purpose flour.
• Brighter flavor: A pinch more lime zest lifts the aroma without extra sweetness.
• Spice profile: Adjust cinnamon and nutmeg to taste, or keep it mild for younger eaters.
• Golden finish: After poaching, sear the dumplings briefly in a skillet with a teaspoon of melted unsalted butter for 1–2 minutes per side for light browning.

Notes on Tradition

Across the Lesser Antilles, cooks tailor Keke Lolo to what’s on hand: more grated coconut for extra texture, a splash more coconut milk for tenderness, or a handful of raisins for bursts of sweetness. The gentle perfume of cinnamon, nutmeg, and vanilla extract reflects deep European and African influences woven into island kitchens.