Kitchen Recipe Collection
Sri Lankan Wattalappam (Coconut Custard Pudding)
A luscious, silky Sri Lankan Malay-influenced steamed pudding made with jaggery, coconut milk, eggs, and warm spices — one of the most beloved and iconic desserts of Sri Lanka.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- eggs
- thick coconut milk
- jaggery (palm sugar)
- cardamom
- nutmeg
- cloves
- cinnamon
- vanilla extract
- cashew nuts (for garnish)
Equipment
- Steamer
- Pudding mold or ramekins
- Fine mesh strainer
- Mixing bowl
Instructions
- 1
Melt Jaggery
Grate or crumble the jaggery. Melt in a small saucepan with a tiny splash of water on low heat. Stir until completely dissolved. Allow to cool.
- 2
Mix Batter
Whisk eggs lightly. Add thick coconut milk, melted jaggery, ground cardamom, nutmeg, a pinch of cloves, and vanilla extract. Stir until well combined.
- 3
Strain
Strain the mixture through a fine mesh strainer to remove any lumps or egg threads for a perfectly smooth custard.
- 4
Pour & Garnish
Pour the custard into a greased pudding mold or individual ramekins. Garnish with whole cashew nuts on top.
- 5
Steam
Cover the mold(s) with foil. Steam in a steamer on medium-low heat for 40–45 minutes until just set. A toothpick inserted in the center should come out clean.
- 6
Cool & Serve
Allow to cool completely, then refrigerate for at least 2 hours before unmolding. Serve chilled.
Cooking Tips
- Do not over-steam — wattalappam should be wobbly and silky, not firm and rubbery.
- Straining the mixture is critical for achieving the signature smooth, pore-free surface.
- Jaggery quality matters enormously — use the darkest, most aromatic jaggery you can find.
Variations
- Kithul Wattalappam: Use kithul treacle (palm syrup) instead of jaggery for a richer, darker flavor.
- Baked Wattalappam: Bake in a water bath at 160°C for 45–50 minutes instead of steaming.
Chef's Notes & Storage
- Wattalappam is of Malay origin, brought to Sri Lanka by the Malay community, and is now firmly embedded as a Sri Lankan national dessert.
- Storage: Refrigerate for up to 3 days. Always serve chilled.
Nutrition Estimate
295 calories · 7g protein · 38g carbs · 14g fat · 1g fiber per serving
