Delectable Vegan Sri Lankan Treacle Coconut Pudding (Watalappan) – A Sensory Extravaganza!

Allergens

None

Ingredients

• 1 cup coconut milk
• 1/2 cup palm sugar or brown sugar
• 1/4 cup treacle or molasses
• 1/4 cup almond flour
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• A pinch of sea salt
• 1/2 cup water
• 1 tablespoon vegan butter
• Crushed pistachios, for garnish

Instructions

1. In a large saucepan, combine coconut milk, palm sugar, and treacle over medium heat. Stir until the sugars have dissolved.
2. In a separate bowl, whisk together almond flour, cornstarch, cinnamon, and sea salt.
3. Slowly pour the dry ingredients into the saucepan while continuously stirring to prevent lumps.
4. Add water and continue to cook, stirring constantly, until the mixture thickens and reaches a pudding like consistency (about 5 minutes).
5. Remove from heat and add vegan butter, stirring until completely melted and incorporated.
6. Pour the pudding into individual ramekins or a single large dish, and allow to cool slightly before refrigerating for at least 4 hours or overnight.
7. Before serving, garnish with crushed pistachios and enjoy!

Chef’s Insight

The combination of coconut milk and palm sugar creates a unique caramel-like flavor that pairs perfectly with the earthy spice of cinnamon. Be sure to allow the pudding to cool slightly before refrigerating, as this will prevent the butter from separating and ensure a smooth texture.

Notes

This recipe is free of gluten, dairy, and refined sugar.