In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, nutmeg, and cinnamon until well combined.

Make a well in the center of the dry ingredients and pour in the coconut milk and vanilla extract.

Gently mix the ingredients with a spoon or your hand until a soft, slightly sticky dough forms; do not overwork the dough or the dumplings will become tough.

Cover the bowl with a clean kitchen towel and let the dough rest for about 10 minutes to allow the gluten to relax.

While the dough rests, heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Divide the dough into 12 equal pieces and roll each piece into a sausage or cigar shape, roughly 3 to 4 inches long.

Carefully place the shaped dough into the hot oil in batches, ensuring not to overcrowd the pan.

Fry the festivals for 4-5 minutes, turning occasionally, until they are deep golden brown on all sides and cooked through.

Remove the festivals with a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.

Serve immediately while warm and crispy alongside spicy jerk chicken, fish, or simply enjoy as a sweet snack.