Sri Lankan Coconut Jaggery Pudding

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

1. In a saucepan, combine the coconut milk, jaggery, cardamom powder, nutmeg powder, and salt. Heat over medium heat until the jaggery has completely dissolved.
2. 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.
3. 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.
4. Remove from heat and let it cool slightly. Pour the pudding into individual bowls or one large serving dish.
5. 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.