Sri Lankan Coconut Milk Pudding (Watalappam) – A Heavenly Dessert for Your Standard Diet

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jaggery, grated or powdered
• 4 cups coconut milk (full fat), divided
• 2 large eggs
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 cup tapioca starch, cornstarch or arrowroot powder
• A pinch of salt
• Ground nuts (optional), for garnish

Instructions

1. In a medium saucepan, combine the jaggery, cardamom, cinnamon, and cloves with 2 cups of coconut milk. Heat gently until the jaggery has completely dissolved and the mixture is well combined.
2. In a separate bowl, whisk together the eggs and remaining 2 cups of coconut milk. Slowly add the egg mixture into the saucepan, stirring constantly to avoid curdling.
3. Add the tapioca starch, cornstarch, or arrowroot powder to the saucepan, mixing until well combined. Continue cooking over medium low heat for 5 minutes, stirring frequently, until the pudding has thickened to a custard like consistency.
4. Remove from heat and strain through a fine mesh sieve into a serving dish or individual ramekins. Allow the Watalappam to cool at room temperature for about 10 minutes before refrigerating. Chill in the fridge for at least 2 hours, or until set.
5. Before serving, garnish with ground nuts if desired and enjoy this delectable Sri Lankan dessert.

Chef’s Insight

Watalappam is typically served during festive occasions and special celebrations in Sri Lankan culture. Its unique blend of flavors makes it a delicious addition to any dessert menu.

Notes

This recipe is suitable for a standard diet and can be adapted to meet specific dietary requirements with the suggested substitutions.