Wattalappan (Sri Lankan Coconut and Jaggery Custard)
A silky steamed custard of coconut milk, dark jaggery and warm spices, with a deep toffee flavour. Make it a day ahead.
- Time1 hr 10
- LevelMedium
- Costabout £0.39 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Grate or chop the jaggery finely. Warm the coconut milk in a pan over a low heat and stir in the jaggery until it has completely dissolved. Take off the heat and cool for 10 minutes.
10 min - 2
Lightly beat the eggs with the cardamom, nutmeg, cloves, vanilla and salt. Do not whisk in air or the custard will be bubbly.
- 3
Slowly pour the warm coconut milk into the eggs, stirring gently. Strain through a sieve into a jug.
- 4
Set six 150 ml ramekins in a deep roasting tin. Pour the custard into them and cover each with foil.
- 5
Pour the boiling water into the tin to come halfway up the ramekins. Bake for 35 to 40 minutes, until set at the edges with a slight wobble in the middle.
40 min - 6
Lift out the ramekins and leave to cool, then chill for at least 3 hours. Serve cold, straight from the ramekin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.