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Spiced coconut custard pots

Spiced coconut custard pots


These little pots of sweetness are traditionally called ‘wattalappam’

  • Feeds 6 Feeds 6
  • Ready in 40 minutes

Each serving contains

  • Energy
    1111kj 265kcal
  • Fat
    Med 19%
  • Saturates
    Med 29%
  • Sugar
    Med 19%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • 110g Co-op soft light brown sugar, plus a couple of pinches
  • 1 1/2 tbsp treacle, plus 1 tsp
  • 300ml light coconut milk
  • 150ml Co-op whole milk
  • 2 cinnamon sticks
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 tsp vanilla extract
  • 4 large Co-op British free range eggs
  • 45g cashew nuts
  • 5 tsp maple syrup


  1. Put the brown sugar, treacle, coconut milk, whole milk, cinnamon sticks, spices and vanilla extract in a pan
  2. Gently heat until the milk is steaming and the sugar has dissolved, then set aside to cool for 5 mins
  3. Preheat the oven to 150°C/fan 130°C/Gas 2
  4. Whisk the eggs together in a bowl until frothy, then pour in the milk mixture, continuing to whisk until it thickens slightly
  5. Sieve the custard into a jug
  6. Put six 200ml dishes or ramekins in a roasting tray
  7. Divide the custard between them, then fill the tray with boiling water so it comes halfway up the sides of the dishes
  8. Bake for 20 mins on a low shelf, then scatter with the cashews and bake for another 5-10 mins, until set but with a slight wobble in the centre
  9. Leave to cool at room temperature, then put in the fridge to chill
  10. To serve, mix the maple syrup and 1 tsp treacle together and drizzle over the puddings

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