Turn dumplings into culinary delights

Admittedly, these dumplings are not prepared in a day. However, the effort is definitely worth it! The exotic combination of bananas, chocolate, and coconut makes them an absolute delicacy that will delight any gourmet. Served with a rum ball infused with the unique STROH aroma, this dish is a true explosion of flavors.

Ingredients for 4 Servings

For the chocolate banana jam

  • 20 g sugar
  • 2 g pectin
  • 100 g sugar
  • 20 g glucose syrup or honey
  • 40 g bitter couverture
  • chocolate (ca. 70%)
  • 10 g STROH 80


For the coconut cake for crumbs

  • 90 g egg white (of ca. 3 eggs)
  • 30 g sugar
  • 15 g almonds, finely ground
  • 75 g icing sugar
  • 70 g coconut flakes
  • 15 g flour
  • grated zest of 1 lime
  • neutral oil


For the dumpling dough

  • 250 g curd cheese (quark)
  • 60 g melted butter
  • 150 g cake flour
  • 1 egg
  • salt
  • vanilla
  • lemon
  • salt
  • 1 dash of STROH 80


For the coconut sauce

  • 100 ml coconut water
  • 120 g coconut milk
  • 50 g simple syrup*
  • 2 g agar-agar
  • a little lemon juice


For the rum ball

  • 50 g orange juice
  • 25 g simple syrup*
  • 20 g STROH 80
  • 3 leaves of gelatine


*To prepare simple syrup, combine 100 g of sugar and 100 ml of water in a pot, briefly bring to a boil, and then let it cool. Stored in small bottles, simple syrup maintains its freshness in the refrigerator for several weeks.



  • For the chocolate-banana jam, puree the bananas. Bring to a boil with 20g of sugar and pectin. Add 100g of sugar and glucose and boil again. Stir in the dark chocolate and, finally, add STROH.


  • For the coconut cake, beat egg whites with sugar until stiff peaks form.
  • Mix the dry ingredients finely together; the coconut flakes should be as fine as possible (using an electric food processor).
  • Gently fold the dry mixture into the beaten egg whites and spread it on a baking sheet lined with parchment paper.
  • Bake at 160 °C for 15 to 20 minutes. Once slightly cooled, remove from the paper and let dry in the switched-off oven.
  • Grate the dried coconut mass and toast it in a pan until it turns a light brown color.
  • Mix in some neutral cooking oil (such as grape seed oil or sunflower oil) with a whisk so that the crumbs do not become soft immediately when the dumplings are rolled in them.


  • For the dumpling dough, knead all the ingredients together until well combined. Wrap in plastic wrap and let rest in the refrigerator overnight.


  • For the rum ball, mix orange juice, simple syrup, and STROH, then freeze in silicone hemispheres or ice cube molds.


  • Roll out the dumpling dough to a thickness of about 5 mm using a rolling pin and some flour.
  • Cut into 4 cm squares and fill with the chocolate-banana jam. Seal them well and shape them into dumplings (the finished dumplings can also be frozen).
  • In a pot, bring water with a pinch of salt and STROH to a gentle boil.
  • Cook the dumplings for about 7 minutes, then remove them from the water and roll them in the coconut crumbs.


  • For the coconut sauce, bring coconut water and coconut milk to a boil with simple syrup and agar-agar.
  • Transfer to a tall container and refrigerate until set.
  • Blend with an immersion blender until smooth and season with lemon juice to taste.


  • Prepare a gelatin mixture by combining 200 ml of water and 3 sheets of gelatin. Pierce the frozen STROH balls with a needle and dip them multiple times into the liquid gelatin to create a thin but dense layer of jelly. Set aside and carefully remove the needle.


Schoko-Bananen-Knödel mit Kokossauce

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