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Loading...A silky aromatic coconut custard pudding from Sri Lanka, gently baked in a water bath until just set. Sweetened with unrefined palm jaggery and perfumed with cardamom, clove, and freshly grated nutmeg, this Dutch-Malay influenced dessert is finished with toasted cashews for delicate crunch.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 18 gFat
- 12 gSaturated Fat
- 26 gCarbs
- 0.5 gFiber
- 22 gSugar
- 7 gProtein
- 95 mgSodium
- 310 mgPotassium
- 55 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the custard
- 2 cups (480 ml) thick coconut milk
- 3/4 cup (150 g) grated palm jaggery or dark kithul jaggery
- 3 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
- 4 green cardamom pods, lightly crushed
- 2 whole cloves
- 1/4 teaspoon freshly grated nutmeg
For finishing
- 2 tablespoons raw cashews, roughly chopped
- 1 tablespoon golden raisins
- Extra pinch of ground cardamom, for dusting
Directions
- Preheat the oven to 325°F (165°C). Place six 6-oz ramekins in a deep roasting pan and bring a kettle of water to a boil for the water bath.
- In a small saucepan over low heat, warm the coconut milk with the crushed cardamom, cloves, and grated nutmeg for 5 minutes to infuse. Strain out the spices and discard them.
- Whisk the warm infused coconut milk with the grated jaggery in a bowl until fully dissolved. Let the mixture cool until lukewarm, about 5 minutes.
- In a separate bowl, whisk the whole eggs, egg yolks, vanilla, and salt just until combined. Do not incorporate air; you want a smooth, uniform blend.
- Slowly pour the warm coconut milk mixture into the eggs in a thin stream, whisking constantly. Strain the entire custard through a fine-mesh sieve into a large measuring cup or pitcher to remove any bits of cooked egg.
- Pour the custard evenly among the ramekins, filling each about three-quarters full. Scatter the chopped cashews and raisins over the tops.
- Pour the hot water from the kettle into the roasting pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 35-40 minutes, until the edges are set but the centers still wobble slightly when gently shaken.
- Remove the ramekins from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled and firm. Dust lightly with ground cardamom just before serving.
- Serve cold in the ramekins, garnished with a few extra toasted cashews for a delicate, aromatic finish.
Cook’s Notes
- For the most authentic flavor, use kithul (palmyra) jaggery; dark muscovado sugar is the closest substitute if needed.
- Traditional wattalapam is often steamed rather than baked – steam in a covered pot over simmering water for 30-35 minutes for an even silkier set.
- Straining the custard mixture is essential to remove any coagulated egg bits and ensure a flawlessly smooth texture.
- For a richer, denser pudding, replace 1/4 cup of coconut milk with the same amount of thick condensed coconut cream.
- Serve the custard quite cold so the delicate coconut-nutmeg flavor shines; it pairs beautifully with a small cup of black Ceylon tea.
