---
title: Watalappan (Sri Lankan Coconut Jaggery Custard)
servings: 6
prep time: 15 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/watalappan
---

Gather @egg{5}, @green cardamom pod{6} and @cashew{30%g}.

Melt the @jaggery{180%g} with 50ml water in a small pan over low heat until fully dissolved into a smooth syrup; strain out any grit and let it cool slightly. ~{5%minutes}

Whisk the eggs in a large bowl just until broken up — not frothy.

Whisk in the @coconut milk{350%ml}, cooled jaggery syrup, crushed cardamom and @nutmeg{} until smooth, then strain through a fine sieve into a heatproof bowl or individual ramekins.

Scatter the chopped cashews over the top and cover tightly with foil.

Steam over gently simmering (not boiling) water until just set with a slight wobble in the center, 40–45 minutes. ~{2600%seconds}

Cool to room temperature, then chill at least 2 hours before serving. ~{2%hours}

Serve cold, straight from the ramekin or unmolded onto a plate.