Wattalappan Kokospudding

Wattalappan coconut pudding

A journey of discovery in Colombo, the capital of Sri Lanka , appeals to all the senses. The fruit and vegetable markets are colorful and surprising. The freshness and variety of regional tropical foods delights everyone whose heart beats for exotic delights. At the same time, such a journey can be quite tiring. The bad air and the noise of the dynamic city take a lot of getting used to and are a total contrast to the openness and friendliness of the people. So, looking for peace and quiet, I started talking to a monk in the Buddhist temple . The old man told me where you could drink the best fresh king coconuts in the city, so I made my way to a small, hidden street bar. With the first sip my spirits came back. At the next table, a small bowl with a sweet delicacy aroused my curiosity . Of course I had to try it. The delicacy of a creme brulee, melting on the tongue, combines with the exoticism of fresh coconuts . The delicate caramel aroma of coconut blossom sugar completes the freshly roasted scent of crunchy cashew nuts. The Wattalappan coconut pudding is the perfect dessert for every connoisseur . For all those who want to bring the Sri Lankan flair into their home, here is the recipe.



  1. Bring coconut blossom sugar to the boil with 50 ml water and dissolve. Stir the coconut butter in 50 ml of hot water to form a fine cream. Beat the eggs until foamy, add the sugar, spices and coconut cream and stir well.
  2. Pour the finished mixture into small molds and bake in a water bath at 200°C for about 30 minutes. Turn out the mold and sprinkle with chopped cashews. Enjoy your meal!

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