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Watalappam (Sri Lankan Coconut Custard)

Watalappam (Sri Lankan Coconut Custard)
DessertsInternational⏱ 30 minServes 4MediumGluten-freeDairy-freeVegetarianLactose-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 cups thick coconut milk
  • ½ lb brown sugar (or jaggery)
  • 4 eggs
  • 1 pinch ground cardamom (optional)
  • 3 cloves (optional)
  • 12 cashews

Method

  1. Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well.
  2. Transfer the mixture to a pot and steam for 20 minutes. Add the cashews.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Watalappan (23091763250) by Ankur P from Pune, India (CC BY 2.0) · source