Vathalappam is a traditional Sri Lankan and Kerala-style steamed coconut custard made with coconut milk, jaggery, eggs, and aromatic spices. It has a smooth, creamy texture and a rich caramel-like flavor.
Melt the jaggery with a little water and strain it to remove impurities.
Whisk the eggs gently in a bowl without creating too much foam.
Add coconut milk, jaggery syrup, cardamom, and nutmeg, then mix well.
Strain the mixture for a smooth custard texture.
Pour into a greased heatproof dish.
Steam on low to medium heat for about 25–35 minutes, until the custard is set.
Cool, garnish with cashews, and serve chilled.
Eggs – 4
Coconut milk – 2 cups
Jaggery – 1 cup
Cardamom powder – ½ teaspoon
Nutmeg powder – ¼ teaspoon
Cashews – 2 tablespoons
Ghee – 1 teaspoon
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