International Cuisine

  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    Sri Lankan Watalappan (Creamy Coconut Custard)

    June 11, 2020 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    three ramekins filled with the Sri Lankan dessert called Watalappan topped with cashews.

    Sri Lankan Watalappan is a delicious dessert that is like a creamy coconut custard.  It is topped with cashew nuts.  What makes this dessert so special is the use of kithul jaggery.  This special jaggery comes from the fishtail palm in Sri Lanka.  This brown like sugar has an amazing caramel like taste that is floral, woody, smoky and even savory.  It is no surprise that this is beloved all throughout Sri Lanka.  You could probably substitute brown sugar and molasses, but if you can get the jaggery, I highly recommend it.

    three ramekins filled with the Sri Lankan dessert called Watalappan topped with cashews.

    You can make the recipe in a large dish or individual serving ramekins.  We enjoyed the Sri Lankan watalappan with a cup of Ceylon black tea that Sri Lanka is famous for. 

    Ultimately the dish is cooked by steam which can be done on the stove top, Instant pot or in the oven.  I made mine in the Instant pot, and they came out perfect.

    Did you know that Sri Lanka is one of the best safari destinations outside of Africa?  They have an abundance of wildlife squeezed into 26 national parks. The Elephant is the national animal and are abundant on the island.  Back in 2004 a terrible tsunami hit the island killing 30,000 people and displacing nearly 1.5 million.  Just before the tsunami hit, the elephants ran for the hills. 

    If you would like to learn more about  this beautiful Island nation be sure to check out "Our Journey to Sri Lanka".  There you will get authentic Sri Lankan recipes like pol sambal  , prawn curry,  and much more.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    three ramekins filled with the Sri Lankan dessert called Watalappan topped with cashews.
    Print Pin
    4.43 from 7 votes

    Sri Lankan Watalappan (Creamy Coconut Custard)

    A delicious creamy dessert that you are sure to love. If you can get kithul jaggery, I highly recommend it.
    Course Dessert
    Cuisine Sri Lankan
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 6
    Calories 303kcal
    Author Darlene at International Cuisine

    Ingredients

    • 5 large eggs
    • 250 grams kithul jaggery
    • 2 Tbsp water
    • 1 cup canned coconut milk
    • ¼ tsp cardamom powder
    • Pinch salt
    • Roasted cashews For garnish

    Instructions

    Instructions

    • Shave the jaggery using a sharp knife, peeler or grate.
    • Heat a pan to medium heat, add the grated jaggery or sugar along with 2 Tbsp of water. Cook until dissolved.
    • Take the pan off heat and let it cool.
    • Whisk the coconut milk into the sugar syrup.
    • Whisk the eggs, with a pinch of salt and cardamom powder in a separate bowl.
    • Add the coconut milk mixture to the eggs and whisk until just combined. Do not over whisk
    • Strain the mixture through a sieve and discard any solids.
    • Pour into 6 x 1/2 cup ramekins. Take care not to over fill the ramekins as the watalappan will rise slightly during the cooking process.

    Stove top steaming:

    • Place the ramekins in a large pot and fill the pot with water so that half of the dish is submerged in water. Cover and seal the lid. Steam for 30 minutes for the ramekins.

    Instant pot:

    • Place the steaming insert in Instant Pot and add 2 cups of water. Place the ramekins on the insert. Close the lid and put the vent in sealing position. Steam for 15 minutes. Once done, use a mitt to release the pressure by turning the vent. Take out the ramekins and let it cool.

    In the oven:

    • Preheat the oven to 350 degrees Fahrenheit.
    • Place the ramekins in a large dish and fill it half way with hot water. Cover the ramekins loosely with a foil.
    • Place the dish in the oven.
    • Bake for 30-40 minutes. You want the custard to be set.
    • Remove from the oven and let it cool.
    • You can serve the watalappan as it is, or chill for a few hours.
    • Garnish with roasted cashews when serving.

    Nutrition

    Calories: 303kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 70mg | Potassium: 211mg | Fiber: 1g | Sugar: 42g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

     

    More Recipes

    • A colorful bowl of Turkmenistan Fried Eggplant Salad
      Turkmenistan Fried Eggplant Salad Recipe
    • Slices of Ichlekli- a thin meat pie.
      Ichlekli Recipe - The National Dish of Turkmenistan
    • a plateful of Chak-chak fried dough pieces smothered in a honey syrup
      Chak-Chak Honey Cake Recipe
    • a plate full of Turkish stuffed mussels served with a slice of lemon.
      Turkish Stuffed Mussels Recipe (Midye Dolma)
    • Facebook
    • Twitter

    Filed Under: Dessert, Recipes, Sri Lanka

    4.43 from 7 votes (7 ratings without comment)

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

    Imagine a journey where your taste buds can travel the world, experiencing new flavors and aromas of every country on earth.

    More about me →


    My Mission

    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

    Come join the journey, explore new countries and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Categories

    Genesis Theme Framework for WordPress

    Archives

    • November 2024
    • April 2024
    • August 2023
    • June 2023
    • May 2023
    • October 2022
    • May 2022
    • February 2022
    • January 2022
    • December 2021
    • September 2021
    • May 2021
    • March 2021
    • February 2021
    • January 2021
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • March 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    Genesis Theme Framework for WordPress

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2024 International Cuisine All rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.