New recipe for New Year’s Eve!
(serves 2, indulgently)
Vatallappam is a lovely rich custardy dessert that’s characteristic of Sri Lanka, similar to flan, but made with coconut milk and adorned with aromatic spices. Palm jaggery (or dark brown sugar) lends it depth (you can substitute kithul treacle instead, if you like), and rosewater adds a subtle floral note. This is definitely a dessert-y kind of cocktail!
The egg white / aquafaba is entirely optional; it’s delicious without. But is does add a little body and silkiness, and of course, vatallappam the dessert is typically made with eggs.
2 c. coconut milk
1/4 c. grated palm jaggery (or dark brown sugar)
1/4 t. ground cardamom
pinch grated nutmeg
pinch grated cloves
1 T rosewater (optional)
2 egg whites or 2 oz. aquafaba, beaten ’til frothy (optional)
2-4 oz. of dark rum, optional
cashews and sultanas to garnish
1. Chill coconut milk and egg whites / aquafaba, if using, until ready to serve.
2. Combine coconut milk, jaggery, cardamom, nutmeg, cloves, rosewater, and egg whites / aquafaba, if using, in cocktail shaker. Add rum if desired.
3. Shake vigorously for at least thirty seconds. (Alternately, combine in a pourable measuring cup and whisk until well-blended and frothy.)
4. Pour into two glasses and serve. Accompany, if desired, with a small bowl of cashews and sultanas.