Sri Lankan Coconut and Jackfruit Kolak

Ingredients

In the Sri Lankan adaptation of Kolak, we replace the traditional Indonesian bananas with ripe jackfruit, which is a popular fruit in Sri Lanka. Additionally, Sri Lankan Kolak incorporates the use of palm sugar, which adds a unique caramel-like sweetness to the dish. The spices used in Sri Lankan cuisine, such as cinnamon and cardamom, are also added to enhance the flavor profile of the dessert. We alse have the original recipe for Kolak, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 2 cups (300g) ripe jackfruit, cut into bite-sized pieces 2 cups (300g) ripe jackfruit, cut into bite-sized pieces
• 1 cinnamon stick 1 cinnamon stick
• 3 cardamom pods, lightly crushed 3 cardamom pods, lightly crushed
• 1 pandan leaf (optional, for added aroma) 1 pandan leaf (optional, for added aroma)
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, palm sugar, cinnamon stick, cardamom pods, pandan leaf (if using), and a pinch of salt.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the palm sugar.
3. 3.
   Add the ripe jackfruit pieces to the saucepan and continue to simmer for about 15-20 minutes, or until the jackfruit is tender and infused with the flavors of the coconut milk.
4. 4.
   Remove the saucepan from heat and let the Kolak cool slightly before serving.
5. 5.
   Serve the Sri Lankan Coconut and Jackfruit Kolak warm or chilled, garnished with a sprinkle of cinnamon powder if desired.

Treat your ingredients with care...

• Jackfruit — Make sure to use ripe jackfruit for this recipe, as unripe jackfruit will not provide the desired sweetness and tenderness. If fresh jackfruit is not available, you can use canned jackfruit in syrup as a substitute. Drain the syrup before using.

Tips & Tricks

• For a creamier texture, you can blend a small portion of the cooked jackfruit with the coconut milk before adding it back to the saucepan.
• Adjust the sweetness according to your preference by adding more or less palm sugar.
• If you cannot find palm sugar, you can substitute it with brown sugar or jaggery.

Serving advice

Serve the Sri Lankan Coconut and Jackfruit Kolak as a dessert after a traditional Sri Lankan meal. It can be enjoyed warm or chilled, depending on your preference. Garnish with a sprinkle of cinnamon powder for an extra touch of flavor.

Presentation advice

Serve the Kolak in individual bowls or dessert glasses, allowing the vibrant colors of the jackfruit to shine through. You can also garnish each serving with a small piece of jackfruit or a sprinkle of desiccated coconut for an appealing presentation.