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Spiced Coconut Custard (Watalappan)



 4 eggs
 110 g jaggery, grated
 200 ml thick coconut milk
 2 powdered cardamon pods
 1 powdered cinnamon quil
1/4 tsp powdered nutmeg
1 tsp vanilla extract
 25 g unsalted roasted cashews, halved, plus extra roughly chopped, to serve


Cooling time 15 minutes
Chilling time 2 hours

You will need 4 x 185 ml-capacity moulds for this recipe.

  1. Preheat oven to 150°C. Place jaggery, coconut milk, spices and vanilla in a small saucepan over low heat and stir for 4 minutes or until sugar dissolves. Set aside to cool slightly.
  2. Place eggs in a bowl and whisk until pale and creamy. Add coconut milk mixture and whisk to combine. Strain mixture through a fine sieve into a jug. Divide between 4 x 185 ml-capacity moulds and place in a large roasting pan. Fill roasting pan with enough boiling water to come halfway up sides of moulds.
  3. Bake for 35 minutes, sprinkle over cashews and cook for a further 10 minutes or until just set but still wobbly. Remove from roasting pan. Set aside to cool slightly, then refrigerate for 2 hours or until chilled. Sprinkle with extra roasted cashews to serve.


• Jaggery is an unrefined sugar typically made from sugarcane sap or date palm sap and often used in both sweet and savoury dishes in India, Sri Lanka and Pakistan. It is available from select delis, specialist spice shops and Indian or Asian food shops. Substitute palm sugar.

Recipe Credits: LINK