Bring the 2 lotres of water to the boil, reduce the heat and simmer. Place the flour and cinnamon in a bowl. Gradually add the second measure of water and mix to a stiff dough. With a dessert spoon, form small dumplings and drop them individually into the saucepan of hot water. Stir occasionally.
For the caramel heat the sugar gently in a saucepan until it turns golden, about 5-10 minutes Add a cup of water from the pan the dumplings are inches stirring continuously to prevent lumping. Be careful as it will sputter.
Pour this caramel in the pan with the dumplings. Stir thoroughly. Simmer the dumplings for 30 minutes
For the sauce combine the water and cornflour. Add the coconut cream and cinnamon to form a smooth mixture.
Pour the mixture into the dough mixture. Cook on a low heat, stirring continuously, until it thickens. Serve.