Watalappan - cardamom-coconut custard
You've probably never heard of watalappan, a wata.. what? Yes, a cardamom coconut custard from Sri Lanka. Filled with autumn spices!
Recipe watalappan - cardamom-coconut custard
Ingredients
Share this recipe via:
This is what you need
Made by Véronique
Published at 2017-10-06, this recipe is for 5 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 5 minutes
Place the ramekins in an oven dish and coat them with a thin layer of oil. Pre-heat the oven to 160 degrees celsius or 320 degrees fahrenheit. Grind the cardamom with a mortar and pestle.
You can also use store-bought ground cardamom instead. DIVIDE 4 of the 7 eggs into egg yolks and whites, the whites can be used for another recipe such as pavlova.
Finishing the watalappan - 35 minutes
Use a whisk to create a smooth mixture of the brown sugar and water. Add ground cardamom, nutmeg and a pinch of salt. Add the eggs and egg yolks and combine until you've reached a smooth mixture again.
Stir in the coconut milk and divide the mixture over the prepared ramekins. Fill the oven dish with a layer of water, until the water reaches about half of the ramekins.
Bake the custard in the oven for about half an hour, or until the custards are completely set. Let the custard cool off and enjoy!
What do you think of this?
0 ratingsWhat about these delicious recipes?
Would you like to leave a comment?
Your email address will not be published. Required fields are marked with *
There aren't any comments left behind yet you can be the very first to comment!