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coconut dessert
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5 from 1 vote

Watalappan, Sri Lankan Dessert

This coconut and brown sugar pudding will steal your heart. So yummy!( 200 ml cup is used.)
Course Dessert
Cuisine Sri Lankan
Keyword Sri Lankan Dessert, Watalappam
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 360kcal


  • Pudding tin 7.5 inch


  • 2 tablespoon butter
  • ¼ cup water
  • cup (or 250 gram) kitul jaggery or brown sugar , packed
  • 1 cup coconut milk , canned
  • 5 large eggs
  • ½ teaspoon cardamom powder
  • A pinch salt
  • ½ cup cream
  • Pistachio or cashews to garnish


  • Grease a 7.5-inch pudding mould with butter.
  • In pan heat water and brown on low heat with constant stirring. Cook for 2-3 minutes until brown sugar melts completely into a syrup.
  • Let the syrup cool to room temperature then add coconut milk, mix well and set aside.
  • In a bowl beat 5 eggs with a whisk and add the brown sugar syrup. Mix well.
  • Now place the strainer over the greased mould and strain the pudding mixture simultaneously filling the mould.
  • Cover the mould with a foil paper.
  • Fill a large pot ¼ with water and bring water to boil. Place the pudding mould in the pot and place a heavy lid on the pot so steam cannot escape. Cook for 40-50 minutes until pudding set completely but still jiggly upon shaking.
  • Remove mould from steam bath and bring it to room temperature. Then place it in the fridge to chill for 4-5 hours.
  • When Watalapam is chilled, run a knife across the edges to loosen the mould.
  • Place a plate on the mould then flip the mould to remove the pudding.
  • Spread whipped cream on pudding, garnish with pistachios and serve chilled.



Calories: 360kcal