How to make Vatlappam

Sanjeev Kapoor

This recipe is contributed by Member Fareen Fathima.

Main Ingredients : Thick coconut milk (गाढ़ा कोकोनट मिल्क/ नारियल का दूध), Eggs (अंडे)

Cuisine : Malaysian

Course : Desserts


Vatlappam Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Vatlappam Recipe

  • Thick coconut milk 2 cups

  • Eggs 6

  • Sugar 1 cup

  • Green cardamom powder 1 teaspoon


Step 1

Beat the eggs and sugar together till the sugar gets dissolved. Add green cardamom powder and thick coconut milk and mix well.

Step 2

Heat water in a steamer. Pour the mixture in a pan and steam it for half an hour.

Step 3

Remove and cool and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.