In a mixing bowl, combine flour, baking powder, and salt. Make a well in the center and add coconut milk and warm water. Mix until a sticky dough forms and set aside to rest.

Heat a large pot over medium-high heat, adding water to sauté. Add onions, carrots, and celery, stirring for 3-4 minutes until onions are translucent, then add garlic for an additional minute.

Add dried Italian herbs and smoked paprika; pour in vegetable broth. Bring to a boil.

Carefully drop spoonfuls of dumpling dough into the boiling broth, leaving space between them.

Cover and reduce heat to medium-low, simmer for 10-12 minutes until dumplings are fluffy.

Stir in spinach and remaining coconut milk just before serving, allowing spinach to wilt.