Spiced coconut custard pots

Spiced coconut custard pots
These little pots of sweetness are traditionally called ‘wattalappam’
Serves 6  / 
Prep 10 mins  / 
Cook 30 mins


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