Dairy-Free Watalappan (Coconut Custard)
A rich and decadent Sri Lankan coconut custard made with jaggery, coconut milk, and spices. This recipe is naturally dairy-free and nut-free.
Ingredients
- 2 cans Coconut milk
- 1 cup Jaggery (grated)
- 6 Eggs
- 1 tsp Cardamom powder
- 0.5 tsp Nutmeg powder
- 1 tsp Vanilla extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 165°C (160°C).
- 2In a saucepan, heat coconut milk and jaggery over medium heat, stirring until the jaggery is completely dissolved. Remove from heat and let cool slightly.
- 3In a large bowl, whisk the eggs until light and frothy.
- 4Slowly pour the cooled coconut milk mixture into the eggs, whisking constantly to prevent the eggs from cooking.
- 5Stir in cardamom powder, nutmeg powder, and vanilla extract.
- 6Pour the custard mixture into a baking dish or individual ramekins.
- 7Place the baking dish or ramekins in a larger baking pan and fill with hot water to create a water bath.
- 8Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
- 9Remove from the oven and let cool completely before serving. Refrigerate for at least 2 hours before serving.
- 10Garnish with grated coconut or a sprinkle of spices, if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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