This Sri Lankan Watalappan is a classic! A delicious and creamy Baked Cardamom Spiced Coconut Custard and sweetened with unrefined jaggery or sugar! A Sri Lankan twist to the deliciously decadent caramel flan!
Sri Lankan cuisine, like the country itself, is not widely known or recognized outside of Asia for the most part. Which is a shame because Sri Lankan cuisine is staggeringly rich and diverse and is a veritable treasure trove of flavors. From potently flavorful curries like this chicken curry, lamb curry (mutton curry), fish curry, mushroom curry, jackfruit curry etc. to butter cake, pani pol (sweet coconut stuffed crepes), falooda milkshake, chocolate biscuit pudding etc. there is so much flavor to go around!
Its close proximity to India means that they do share a few traits in their food cultures but there’s so much more that’s wholly unique and mouth-wateringly delicious about Sri Lankan food as well.
Thanks to a host of reasons like its very long history, its strategic location that made it a crucial pit-stop in long trade routes that connected regional commercial powerhouses centuries ago, and its diverse ethnic and multicultural society, Sri lankan desserts often employ a unique combination of refined and unrefined sugars and distinct spices.
This trait gives them a sweetness and a warmth that’s truly incomparable. And one such example is this Sri Lankan Watalappan (Cardamom Spiced Coconut Custard)!
There are literally dozens of stories I could tell you about some amazing memories that I have that are related to this dessert. And as nostalgic as those memories make me feel I will instead try to explain to you here why this custard is different from other custard desserts in the world. And yet why I think it should rank right up there with creme caramel, creme brulee and other types of egg-based custard dessert.
First off, how do you pronounce Watalappan? Phonetically it’s written wɒtə-lʌp-pʌn (or what-a-lup-pun). My dad sometimes calls it (in typical roll-your-eyes-dad-humour) “what’ll-happen.” You get the idea right?
Sri Lankan watalappan is a delicious, creamy coconut custard sweetened with traditional “Kitul Jaggery,” and with warming spices like cardamom and nutmeg. Jaggery (also used in this classic Sri Lankan pani pol recipe) is basically a hardened block of sugar, and almost everywhere else in the world it is made with cane sugar.
In Sri Lanka however, jaggery does NOT come from cane sugar. Instead it uses the sap extracted from a type of palm tree called “Kitul”. Kitul treacle or kitul jaggery can be found in Sri Lanka and parts of India as well and 100% kitul jaggery is just phenomenal!
It’s a dark brown, molassy block of sugar that is softer than its cane sugar counterpart and when grated has a slightly powder-like quality.
When I used to live in Sri Lanka, our desserts would sometimes be a piece of kitul jaggery with a banana or jaggery syrup (“kitul pani”) with yoghurt! Uhmaaazing!
Where I live now in the US, it’s very difficult to find kitul jaggery. But fear not! There is a way you can almost replicate that flavor. All you need is a good quality unrefined brown sugar with a high molasses content such as dark brown molasses sugar (see my comprehensive guide to types of sugar for more information!).
The higher the molasses content, the better! However, if you’d like to try this with kitul, here’s a link for kitul jaggery.
Steamed vs baked watalappan
Also, watalappan is traditionally made by steaming it, but here I use the more uncomplicated technique of baking it in the oven in a water-bath instead. Works just as well!
Muslim families in Sri Lanka always celebrate the end of Ramadan with this amazing dessert! I remember when I was little, some of our Muslim family friends would come over and share with us a platter of their celebratory feast which included (amongst other fantastic dishes) biryani rice and watalappan! It was so darn good it would make you cry.
Living in Australia and New Zealand never stopped us from enjoying this quintessential Sri Lankan dessert, as my mum made a wicked watalappan. So here I’m sharing with you my version of her recipe which I have tweaked slightly to make the custard a little richer and sweeter (but certainly not too rich/sweet by any reasonable reckoning). I hope you try it. Because it’s easy to make, and because you should. 🙂
I have now also made an ice cream version of this fantastic recipe – eggless and vegan watalappan ice cream (cardamom spiced coconut ice cream!). Tastes absolutely amazing and SO easy to make with or without an ice cream churner.
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Ingredients:
- 4 whole eggs
- 2 egg yolks
- 1/2 lb natural dark brown molasses sugar or finely grated kitul jaggery
- ⅛ cup hot water
- 3 -4 cardamom pod seeds crushed just over ¼ tsp
- ¼ tsp of nutmeg (If using fresh nutmeg, use less as it will be more potent)
- 2 cups of thick coconut milk (First press milk) if the coconut milk is lumpy – which can happen in cold weather – warm it up to dissolve the lumps
- Pinch of salt
Instructions:
- Preheat oven to 320°F / 160°C
- Oil and prepare 7-8, ½ cup capacity ramekins.
- in a large bowl combine the sugar and water and stir until it becomes a paste with no lumps (the sugar does not need to dissolve completely)
- Add the eggs and egg yolk, spices and salt and whisk until well combined – i.e. till the egg mixture becomes very slightly thick (not the “ribbony stage,” just enough to thoroughly mix the sugar and eggs). Take care not to make the egg mixture frothy.
- Add the 2 cups of coconut milk and whisk well.
- Pour the mix into the prepared ramekins (or a large dish if you prefer). Cover the ramekins / dish with foil.
- Bake the ramekins/dish in a water bath for about 30 – 40 minutes for the ramekins and up to an hour if in a large dish, depending on the depth of it. You want the custard to set, but the middle to be very slightly wobbly.
- Remove from the oven and let them cool for about 15 minutes in the water bath.
- When cool enough to handle, remove them from the water bath and cover the ramekins with plastic wrap, and place it in the fridge to chill for at least 3 hours (longer for larger dishes). Best chilled overnight.
- Serve as is, or with some cashew nuts on top.
Tips & Tricks
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
I absolutely love the creaminess of this dessert. The coconut milk gives it that creaminess which pairs brilliantly with the warm spicy bite you get from cardamom.
The molassy flavor of sugar makes this dessert almost festive, especially when paired with nutmeg. So every creamy bite has an earthy sweetness and a hint of spicy warmth. Think Christmas dessert flavors (of molasses and nutmeg) with an eastern spice twist. Who would say no to that?
So all I have left to say is, you have got to try this! It’s easy to put together, plus it’s dairy-free and made with unrefined sugars. You can make this a day ahead and keep it in the fridge until you eat it, or if you’re like me keep some hidden in the deep dark recesses of your fridge so that you won’t finish it all in one go, because trust me, this is one addictive dessert!
UPDATE – I have added another exciting version of the classic Watalappan… in the form of a Vegan Ice Cream! So that’s no eggs, and no dairy and creamy just like an Ice Cream.
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Maro says
This was delicious! I’ve never had watappalan, but my friend married someone from Sri Lanka and their son made this a couple years ago. It sounded so delicious I’ve had it on my list to make ever since!
I was surprised by how much coconut flavor still came through. I love cardamom!
Kumudu Dehigama says
Dini for half tray, how many eggs, sugar and coconut milk (watalappan)
Dini says
Hi kumudu
Unfortunately I’m not sure because I don’t know the size of the baking pan you’re using, and also haven’t baked this recipe in a baking tray either.
Sorry about that.
Seema says
Does it have to be fresh coconut milk
Can we use coconut powder to make the coconut milk pleasd
Dini says
Hi Seema
I personally prefer to used canned milk over powdered milk for this recipe.
I’m not sure how the recipe will turn out if you use coconut milk powder to make this.
Janet hofmann says
Love the explanation of Kitul jaggery and the taste is actually more impressive than Christmas, I never celebrated that, but certainly warms a heart on a chilly night! A perfect make ahead for sharing with others! I have ostrich so I love this egg recipe it helps use up egg. I am tempted to freeze a large batch. Can you suggest the best way I might do this? Freeze the unbaked mixture or after baking and cooling? It might be an interesting result. I like the idea of having an offering with tea; to wandering in unannounced visitors that’s a quick taste of welcome come again soon. I like hospitality what’ll happen! Wattlappan a wonderful desert! Thanks for teaching me this! Made and sharing with new Sri Langan neighbors! Thanks!
Dini says
Hi Janet
I haven’t tried to freeze watalappan, so I can’t be 100% sure how well it will hold up to freezing. This is best eaten soon after baking and chilling.
I wouldn’t recommend freeing the unbaked mixture, as the eggs will degrade and not bake properly. Baked custard can be frozen for a little while, but there will be degradation of texture and taste when it is thawed and eaten, especially when it will be stored for exended periods of time.
I hope that helps!
Janet says
I love this recipe took your advice eat it fresh! Thanks for the reply The additional tip on the custard was good, I really didn’t know eggs degrade when frozen! Good to know!
Selindra Desilva says
Hi there, I absolutely love wattalapam, however, do you know if it can be made vegan? Not sure if there is anything I can substitute for the eggs. Thanks!
Dini says
Hi Selindra
Unfortunately I’m not sure how to replace eggs in a baked custard. A cooked custard with the same flavors but use cornstarch as a thickening agent, but it may not have the same texture of a baked custard.
Sorry I couldn’t be of more help.