WatalappanCoconut Jaggery Custard

Name: Watalappan (Coconut Jaggery Custard)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Sri Lanka
Ingredients: 600 ml Coconut Milk; 200 g Kithul Jaggery (chopped); 6 pcs Egg; 2 g Cardamom Powder; 1 g Nutmeg (grated); 2 pcs Clove; 2 g Salt

A smooth baked custard made with coconut milk, eggs, jaggery, and warm spices. It sets to a delicate, silky texture and is served chilled as a rich Sri Lankan dessert.

Prep

20m

Cook

45m

Serves

Estimated

Nutrition

Per serving

439kcal

Calories

Protein

30g

Fat

39g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

600ml
Coconut Milk
200g
Kithul Jaggery (chopped)
6pcs
Egg
2g
Cardamom Powder
1g
Nutmeg (grated)
2pcs
Clove
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Warm the coconut milk with the kithul jaggery over low heat until the jaggery dissolves fully, then let the mixture cool slightly.
02
Whisk the eggs in a bowl until smooth, then add the cardamom powder, the nutmeg, the cloves, and the salt.
03
Slowly whisk the warm coconut mixture into the egg mixture so the custard stays smooth.
04
Strain the custard into a baking dish or ramekins to remove any bits of cloves and ensure a silky texture.
05
Bake in a water bath at 160°C (320°F) until the custard is just set, still gently wobbly in the center, and reaches 71°C (160°F).
06
Cool completely, then chill before serving.

Ratings & Reviews

No reviews yet.