“Luscious Vegan Watalappam: A Rich Sri Lankan Dessert Experience”
Discover this scrumptious vegan version of the traditional Sri Lankan dessert, Watalappam. Enjoy its rich flavors and mouthfeel in a recipe that's easy to prepare and perfect for plant-based diets.
Allergens
N/A (this recipe is vegan and allergen-friendly)
Ingredients
- 1. 2 cups coconut milk 2. 1 cup palm sugar (jaggery) 3. 1/2 cup desiccated coconut 4. 1/4 cup tapioca flour 5. 1 teaspoon cardamom powder 6. 1 teaspoon cinnamon powder 7. 1/2 teaspoon nutmeg powder 8. 1/4 teaspoon cloves, ground 9. Pinch of salt 10. 1 tablespoon cornstarch 11. 3 tablespoons water 12. 1 teaspoon vanilla extract (optional)
Instructions
- In a large saucepan, combine coconut milk, palm sugar, desiccated coconut, cardamom powder, cinnamon powder, nutmeg powder, cloves, and salt. Stir well to mix the spices evenly.
- Cook the mixture over medium heat until the palm sugar has dissolved completely.
- In a small bowl, whisk together tapioca flour, cornstarch, and water to create a smooth slurry.
- Gradually add the slurry into the saucepan, stirring continuously to prevent lumps from forming. Cook for an additional 2 3 minutes until the mixture has thickened. If using vanilla extract, add it at this stage.
- Remove the saucepan from heat and allow the Watalappam mixture to cool slightly. Pour the mixture into individual ramekins or a single large mold, depending on your preference.
- Cover the dishes with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight for best results.
- To serve, garnish with fresh fruit slices or a sprinkle of toasted coconut flakes.
Chef’s Insight
The key to a perfect Watalappam is balancing the warm spices and creamy texture while ensuring it's not too sweet. Experiment with different sweeteners to find your ideal balance.
Notes
Make sure to use full-fat coconut milk for a creamier result.