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Creamy Sri Lankan Watalappan Recipe Easy Steamed Coconut Jaggery Custard

Sri Lankan Watalappan - featured image
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A traditional Sri Lankan steamed coconut jaggery custard with warm spices, silky texture, and rich caramel flavor. Perfect for special occasions or a comforting weeknight dessert.

Ingredients

Scale
  • 1 cup (200g) jaggery (palm sugar), grated or chopped
  • 1 ½ cups (360ml) full-fat coconut milk
  • 4 large eggs, room temperature
  • 4 to 5 cardamom pods, crushed
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons chopped cashew nuts (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the jaggery syrup: In a small saucepan, combine grated jaggery with ½ cup (120ml) water. Heat gently over medium-low heat, stirring occasionally until melted and smooth. Avoid boiling hard. Strain if needed and set aside to cool slightly.
  2. Infuse the coconut milk: Warm coconut milk gently with crushed cardamom pods and a pinch of salt in another saucepan. Simmer on low for about 5 minutes, stirring occasionally. Remove from heat and discard cardamom pods.
  3. Whisk eggs: In a large bowl, whisk eggs until just combined, avoiding over-beating.
  4. Combine ingredients: Slowly pour warm jaggery syrup into eggs while whisking continuously to prevent cooking the eggs. Add infused coconut milk and vanilla extract, stirring gently to combine.
  5. Strain mixture (optional): Strain custard mixture through a fine sieve into custard dish or ramekins for ultra-smooth texture.
  6. Prepare for steaming: Fill steaming pot with about 1 inch (2.5 cm) water. Place custard dish on steaming rack above water. Cover pot with tight-fitting lid.
  7. Steam custard: Steam over medium-low heat for 30-35 minutes. Check water levels and replenish with hot water if needed. Custard is done when set but jiggles slightly in center.
  8. Cool and garnish: Remove from heat and let cool slightly. Sprinkle chopped cashew nuts on top if desired. Chill in fridge for at least 2 hours or serve warm.

Notes

Use low and steady heat to avoid curdling or cracking the custard. Straining the mixture is optional but recommended for a silky smooth texture. Keep the custard dish above water level to steam properly. The custard tastes better the next day as flavors meld. For vegan versions, substitute eggs with silken tofu and agar-agar but texture will differ.

Nutrition

Keywords: Watalappan, Sri Lankan dessert, coconut custard, jaggery custard, steamed custard, traditional Sri Lankan recipe, coconut milk dessert, cardamom custard

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