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In a large bowl, combine the flour, sugar, and salt.
Gradually add the water, mixing until a smooth dough forms. The dough should be soft but not too sticky.
Bring a large pot of water to a boil.
Using a spoon, drop small portions of the dough into the boiling water. The dumplings will sink to the bottom and then float to the top as they cook.
Boil the dumplings for about 10-15 minutes, or until they are cooked through and float to the surface.
Remove the dumplings with a slotted spoon and set aside.
In a saucepan, combine the coconut milk and brown sugar.
Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to thicken and caramelize, about 10-15 minutes.
Stir in the vanilla extract and a pinch of salt. Continue to cook until the sauce reaches a caramel consistency.
Add the cooked dumplings to the coconut caramel sauce, stirring gently to coat them well.
Cook for an additional 5 minutes to allow the flavors to meld together.
Remove from heat and let it cool slightly before serving.
Enjoy your meal!