Watalappam (Sri Lankan Coconut Custard)
A silky coconut custard spiced with cardamom and nutmeg, steamed to a delicate set and served chilled—a classic Sri Lankan sweet finish.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Combine coconut milk, jaggery and salt in a saucepan over medium heat, stirring until the jaggery dissolves; the mixture should be smooth and glossy.
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Step 2 of 5
In a bowl whisk the eggs, then stir in vanilla, cardamom and nutmeg; temper the eggs by slowly adding a ladle of the hot coconut mixture while whisking constantly.
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Step 3 of 5
Return the tempered egg mixture to the saucepan, lower the heat and stir gently until the custard thickens enough to coat the back of a spoon, about 5‑7 minutes; do not let it boil.
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Step 4 of 5
Pour the custard into lightly greased ramekins or a shallow dish, cover with foil and steam in a pot with a fitted lid over simmering water for 20‑25 minutes, or until a skewer inserted comes out clean.
-
Step 5 of 5
Remove from the steamer, let cool to room temperature then refrigerate for at least 2 hours before serving, optionally garnished with toasted coconut flakes.
Notes from the kitchen
If jaggery is unavailable, substitute with dark brown sugar; the flavour will be milder. Store chilled for up to 3 days.
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