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Watalappan (SriLankan Coconut Custard)

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Watalappan (SriLankan Coconut Custard)
Watalappan (SriLankan Coconut Custard) Recipe by Mareena Jerrish
Course Desserts
Cuisine Sri lankan
Cook Time 180 minutes
Servings
serving
Course Desserts
Cuisine Sri lankan
Cook Time 180 minutes
Servings
serving
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. To serve, carefully turn out watalappans onto plates.
  5. 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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  1. Hemalatha Rajaram says:

    Hey that looks very delicious!

  2. Hemalatha Rajaram says:

    Hey that looks very delicious!

  3. Ruby Peethambaran says:

    chechi… I once had this while visit Sri Lanka…. its awesome! And your prep looks perfect as usual!

  4. Ruby Peethambaran says:

    chechi… I once had this while visit Sri Lanka…. its awesome! And your prep looks perfect as usual!

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