Sri Lankan Coconut Jaggery Pudding
Discover this scrumptious Sri Lankan dessert recipe that combines the exotic flavors of coconut milk, jaggery, and spices in a creamy vegan pudding. Enjoy a taste of island paradise with this mouthwatering vegan-friendly treat perfect for any gathering or special occasion.
Allergens
Nuts (optional)
Ingredients
- 1 1/2 cups fresh coconut milk
- 1 cup jaggery, grated or powdered
- 1/4 cup tapioca starch
- 1/4 teaspoon cardamom powder
- A pinch of nutmeg powder
- A pinch of salt
- 1/2 cup water
- A handful of cashews and almonds, toasted and roughly chopped (optional)
Instructions
- In a saucepan, combine the coconut milk, jaggery, cardamom powder, nutmeg powder, and salt. Heat over medium heat until the jaggery has completely dissolved.
- In a separate bowl, mix the tapioca starch with water to create a slurry. Gradually add this slurry into the saucepan while continuously stirring to prevent lumps from forming.
- Continue cooking over medium heat until the mixture thickens and starts to bubble. Reduce the heat and cook for another 2 minutes, stirring constantly to avoid sticking.
- Remove from heat and let it cool slightly. Pour the pudding into individual bowls or one large serving dish.
- Top with toasted nuts if using, and serve warm.
Chef’s Insight
The combination of coconut milk, jaggery, and spices creates a unique flavor profile that is truly representative of Sri Lankan cuisine.
Notes
Be sure to use fresh coconut milk for this recipe, as canned versions may have a different texture and flavor.