Make traditional Sri Lankan Coconut Custard and enjoy the ethereal taste. Perfect for coconut lovers. You need just 20 minutes to put this dessert together! Served chilled with cream and it tastes so divine!
Watalappan or vattalappam is a traditional dessert from Sri Lanka that is made with thick coconut milk and soft Kithul jaggery.
- Taste
- Ingredients
- How to make this recipe?
- How to know it is set?
- Expert tips
- FAQS
- 📖 Recipe
Taste
Watalappan is a cardamom spiced coconut custard that stands apart from typical coconut custard, offering a soulful and earthen taste. Similarly to my coconut ice cream and coconut balls , the subtle coconut flavor is the appeal of this dessert.
The prominent flavor of cardamom infuses an authentic Eastern essence.
Kithul Jaggery
Kithul jaggery is sap obtained from palm tree with grape-like fruit. The syrup is further cooked until it reduces to honey-like thick and sweet paste resembling a soft pure block of sugar cane jaggery. This kithul jaggery is widely used in Sri Lankan cuisine.
Now, I know you are wondering how to get your hand on this jaggery. No worries, I’m making this Sri Lankan dessert with brown sugar which is easily available everywhere.
You can also use sugar cane jaggery in this Watalappan but of course, nothing replicates the authentic flavors of kithul jaggery.
Ingredients
This is a simple dessert and requires very basic ingredients like eggs, kithul jaggery , cardamom, and coconut milk.
- Kithul Jaggery Or Brown Sugar : If kithul jaggery isn’t available, you can substitute it with dark brown sugar or palm sugar or plain jaggery. For an extra hint of richness, consider adding a tablespoon of molasses.
- Coconut Milk : Ilike canned coconut milk and is convenient, you can also use fresh thick coconut milk if available. Coconut cream will deliver creamier result.
- Eggs : Eggs are essential for providing structure and richness to the pudding.
- Cardamom : This spice adds a warm, aromatic flavor that’s characteristic of many Eastern desserts . If cardamom is unavailable, vanilla extract can be used.
- Cream: Plain whipped cream complements the pudding’s sweetness and balances the flavors with a light, velvety finish. You can opt for lightly sweetened cream for added indulgence.
- Nuts: I like to add sliced almonds and pistachios for a touch of crunch and richness in the dessert. They add texture and enhance the flavor. You can also choose cashews or any other nuts available.
How to make this recipe?
- Grease a 7.5-inch pudding mold with butter to prevent sticking. Note: This helps the pudding release easily after setting.
- In a pan, heat water and Kitul jaggery or brown sugar over low heat, stirring constantly for 2-3 minutes until fully melted into a jaggery syrup.
- Let the syrup cool to room temperature, then add coconut milk. Stir well and set aside.
- In a bowl, whisk 5 eggs until smooth. Add the cooled syrup mixture and mix thoroughly.
- Place a strainer over the greased mold and pour the pudding mixture through it, filling the mold.
- Tightly cover the mold with foil to trap steam.
- Fill a large pot ¼ full with water and bring it to a boil. Place the prepared mold inside carefully, cover the pot with a heavy lid, and steam for 40-50 minutes, until the pudding is set but still jiggly. Note: Do not overcook; a gentle jiggle is ideal.
- Bring the mold to room temperature, then refrigerate for 4-5 hours. Run a knife around the edges, flip the mold onto a plate, garnish with whipped cream and pistachios, and serve chilled.
How to know it is set?
It is best to note the time of baking or steaming, watch the video for the best visual instruction. For more visual signs the Watalappam will appear to be set when cooked.
When you shake it will be still jiggly but it will have no creamy liquid. You might see a little water separating on the sides, that is ok. We want the eggs in the pudding to set.
We don’t want that water to dry. Important thing is not to over-cook or bake the dish. Otherwise, it will become dry and lose its light, soft, melt in the mouth texture.
Expert tips
Baking Tips : Traditional Watalappan is steamed. If you prefer baking, place the mould in a bain-marie (hot water bath) in a preheated oven at 320 F. Bake for 45-60 minutes or until just set. Both methods work well, I also found steaming easy and so I’m sharing the same method.
Individual Servings: Similarly you can bake individual servings in the ramekins. You’d need 3-4 half cup ramekins. Baking time will reduce to 30-45 minutes.
Garnish : While roasted cashews are traditional, whipped cream with pistachios adds an eye-catching, creamy contrast that elevates the dessert. The sugar-free cream gives a very tasteful combo with the sweetness of pudding. Obviously, you can use any roasted nuts of your choice like cashew, almonds or pistachio.
Watalappan is a traditional Sri Lankan dessert made with coconut milk, eggs, and jaggery or brown sugar, resulting in a rich and creamy pudding.
Yes! If Kithul jaggery isn’t available, you can use brown sugar or sugar cane jaggery. For extra flavor, consider adding a bit of molasses.
Store any leftovers in the fridge, covered, for up to three days. Serve chilled for the best taste!
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📖 Recipe
Equipment
- Pudding tin 7.5 inch
Ingredients
- â–¢ 2 tablespoon butter
- ▢ ¼ cup water
- ▢ 1¾ cup (or 250 gram) kitul jaggery or brown sugar , , packed
- â–¢ 1 cup coconut milk , , canned
- â–¢ 5 large eggs
- ▢ ½ teaspoon cardamom powder
- â–¢ A pinch salt
- ▢ ½ cup cream
- â–¢ Pistachio , or cashews to garnish
Instructions
- Grease a 7.5-inch pudding mould with butter.
- In pan heat water and brown on low heat with constant stirring. Cook for 2-3 minutes until brown sugar melts completely into a syrup.
- Let the syrup cool to room temperature then add coconut milk, mix well and set aside.
- In a bowl beat 5 eggs with a whisk and add the brown sugar syrup. Mix well.
- Now place the strainer over the greased mould and strain the pudding mixture simultaneously filling the mould.
- Cover the mould with a foil paper.
- Fill a large pot ¼ with water and bring water to boil. Place the pudding mould in the pot and place a heavy lid on the pot so steam cannot escape. Cook for 40-50 minutes until pudding set completely but still jiggly upon shaking.
- Remove mould from steam bath and bring it to room temperature. Then place it in the fridge to chill for 4-5 hours.
- When Watalapam is chilled, run a knife across the edges to loosen the mould.
- Place a plate on the mould then flip the mould to remove the pudding.
- Spread whipped cream on pudding, garnish with pistachios and serve chilled.
Notes
Nutrition Information
Watalappan Recipe
Equipment
- Pudding tin 7.5 inch
Ingredients
- 2 tablespoon butter
- ¼ cup water
- 1¾ cup (or 250 gram) kitul jaggery or brown sugar , packed
- 1 cup coconut milk , canned
- 5 large eggs
- ½ teaspoon cardamom powder
- A pinch salt
- ½ cup cream
- Pistachio or cashews to garnish
Instructions
- Grease a 7.5-inch pudding mould with butter.
- In pan heat water and brown on low heat with constant stirring. Cook for 2-3 minutes until brown sugar melts completely into a syrup.
- Let the syrup cool to room temperature then add coconut milk, mix well and set aside.
- In a bowl beat 5 eggs with a whisk and add the brown sugar syrup. Mix well.
- Now place the strainer over the greased mould and strain the pudding mixture simultaneously filling the mould.
- Cover the mould with a foil paper.
- Fill a large pot ¼ with water and bring water to boil. Place the pudding mould in the pot and place a heavy lid on the pot so steam cannot escape. Cook for 40-50 minutes until pudding set completely but still jiggly upon shaking.
- Remove mould from steam bath and bring it to room temperature. Then place it in the fridge to chill for 4-5 hours.
- When Watalapam is chilled, run a knife across the edges to loosen the mould.
- Place a plate on the mould then flip the mould to remove the pudding.
- Spread whipped cream on pudding, garnish with pistachios and serve chilled.
