In a large mixing bowl, whisk together the all-purpose flour, cornmeal, salt, and fresh thyme leaves until well combined.

Gradually pour in the coconut milk while stirring with a spoon or your hand.

Knead the mixture in the bowl, adding small amounts of water if the dough is too dry, or a dusting of flour if it's too sticky.

Continue kneading for about 3-5 minutes until the dough is smooth, firm, and elastic.

Cover the dough with a damp cloth and let it rest for 10 minutes to relax the gluten.

Bring a large pot of salted water to a rolling boil over medium-high heat.

Break off golf-ball-sized pieces of dough and roll them into balls between your palms. Gently flatten them into discs or roll them into long cylindrical 'spinners'.

Carefully drop the dumplings into the boiling water one by one.

Reduce the heat slightly to maintain a steady boil and cook for 15-20 minutes. The dumplings will float when they are cooked through.

Remove with a slotted spoon and serve hot alongside your favorite stew or main dish.