Watalappan (SriLankan Coconut Custard)


Watalappan (SriLankan Coconut Custard)

Watalappan (SriLankan Coconut Custard) Recipe by Mareena Jerrish
Cook Time 3 hrs
Total Time 3 hrs
Course Desserts
Cuisine Sri lankan
Servings 4 serving


  • 180 gms Jaggery
  • 100 ml Water
  • 1/4 teaspoon Nutmeg Grated
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Cardamom seeds
  • a pinch Ground Cloves
  • 1 Cinnamon quill
  • 4 Lightly beaten Eggs
  • 3/4 cup Coconut milk (185 ml)
  • Oil to Grease
  • Roasted cashew nuts and palm syrup or honey (for garnish)


  • Preheat oven to 150 C. Place jaggery, water and spices in a saucepan over low-medium heat and stir for 3 minutes or until sugar dissolves. Cool for 5 minutes.
  • Whisk together eggs and jaggery mixture, then gradually whisk in coconut milk until mixture is pale and slightly thickened. Strain into greased moulds and discard solids. Place the moulds on a deep baking dish. Fill the pan with enough boiling water to come halfway up sides of moulds.
  • Cook for 45 minutes or until a skewer inserted in centre comes out clean. Set aside to cool slightly, then refrigerate for 2 hours or until chilled.
  • To serve, carefully turn out watalappans onto plates.
  • I roasted cashew nuts and coconuts on clarified butter and blitzed them for 2 seconds. Drizzled a bit of honey on the top and sprinkled the cashew coconut mixture.

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