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Watalappan (Sri Lankan Coconut Custard)

Sri Lankan · Dessert · Easy

Watalappan (Sri Lankan Coconut Custard)

Total
3 hr 45 min
Prep
3 hr
Serves
8
Calories
240
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Dark jaggery, coconut milk and cardamom set into a softly trembling Sri Lankan custard, with cashews across the top.

Palm sugar gives Watalappan (Sri Lankan Coconut Custard) its deep caramel color without a separate caramel-making step. Coconut milk and eggs form a tender custard, while cardamom and nutmeg keep the sweetness fragrant.

Dissolve the jaggery fully and strain the mixture before steaming. Gentle steam sets the center evenly; a hard boil can make the edges rubbery while the middle is still liquid.

SweetCreamyRichMake AheadPartyVegetarianGluten-freeDairy-free

Method

  1. Warm the jaggery and measured water in a saucepan over low heat for , stirring until dissolved. Stir in the coconut milk and cool for .

  2. Whisk the eggs gently without making a foam. Stir in the jaggery mixture, cardamom, nutmeg and salt, then strain into a 6-cup heatproof bowl. Scatter the cashews on top and cover the bowl tightly with foil.

  3. Set the bowl on a rack in a covered pot with simmering water below the rack. Steam over medium-low heat for until the custard is set at the edges, trembles slightly in the center and reaches 160°F; top up the steaming water as needed.

  4. Lift out the bowl and cool for . Refrigerate for until chilled and spoon into small bowls.

Forkue tips

  • Kithul jaggery gives the characteristic flavor. Dark brown sugar can replace it by weight, though the result will lack some of the palm sugar's depth.

Storing and reheating

Cover and refrigerate for up to 3 days. Serve chilled or let individual portions lose their chill briefly; freezing makes the custard grainy.

Kitchen gear

SteamerTop picks on AmazonHeatproof bowlTop picks on AmazonStrainerTop picks on Amazon
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Nutrition per serving, estimated

240Calories
5gProtein
24gCarbs
14gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Watalappan (Sri Lankan Coconut Custard): FAQ

Why does my custard have holes?

Strong steam or too much whisked-in air can create a coarse texture. Mix gently, strain and keep the water at a steady simmer.

Can I bake watalappan instead?

Yes, set the covered bowl in a hot-water bath in a moderate oven. Watch the center rather than the clock and remove it when just set.

How do I store and reheat Watalappan (Sri Lankan Coconut Custard)?

Cover and refrigerate for up to 3 days. Serve chilled or let individual portions lose their chill briefly; freezing makes the custard grainy.

How long does Watalappan (Sri Lankan Coconut Custard) take?

About 3 hr 45 min in total: 3 hr prep and 45 min cooking.

What do I need to make Watalappan (Sri Lankan Coconut Custard)?

The key ingredients are jaggery, coconut milk, eggs, ground cardamom, nutmeg and cashews, plus pantry basics.

Any tips for Watalappan (Sri Lankan Coconut Custard)?

Kithul jaggery gives the characteristic flavor. Dark brown sugar can replace it by weight, though the result will lack some of the palm sugar's depth.

Cook this next

More jaggeryMore coconut milkMore eggsMore cardamom