Indian AsiandessertVegetarianPescatarianGluten-freeDairy-free

Watalappam (Sri Lankan Coconut Custard)

Name: Watalappam (Sri Lankan Coconut Custard)
Yield: 6 servings
Cuisine: Indian, Asian
Ingredients: 2 cups thick coconut milk; ½ lb brown sugar (or jaggery); 4 eggs; 1 pinch of ground cardamom (optional); 3 cloves (optional); 12 cashews

Watalappam is a Sri Lankan steamed coconut custard.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

Ingredients

Makes

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

Ingredients for 6 servings (925 g) · the original recipe

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.
Stovetop

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.