Kitchen Recipe
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Sri Lankan Wood Apple Cream (Divul Kiri)
A thick, tangy, and deeply aromatic dessert made from the pungent pulp of the wood apple, mixed with sweet jaggery and rich coconut milk.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- ripe wood apples (divul)
- thick coconut milk
- kithul jaggery (or sugar)
- pinch of salt
Equipment
- Bowl
- Fork or whisk
Instructions
- 1
Extract Pulp
Crack open the hard shell of the wood apple. Scoop out the dark, fibrous pulp into a bowl.
- 2
Mash
Use a fork to thoroughly mash the pulp. Some people prefer to strain the pulp to remove the seeds, but traditionally the edible seeds are left in.
- 3
Sweeten
Grate the kithul jaggery and mix it into the pulp. The tanginess of the fruit requires a lot of sweetener.
- 4
Add Milk
Stir in the thick coconut milk and a tiny pinch of salt to balance the flavors.
- 5
Serve
Chill in the refrigerator and serve cold.
Cooking Tips
- Wood apples have a very strong, pungent aroma that is an acquired taste, similar to tamarind mixed with fermented raisins.
- The fruit must be perfectly ripe; it should smell strong and the pulp inside should be dark brown, not pale.
Variations
- Divul Kiri Drink: Add more coconut milk or water and blend with ice to make the famous Sri Lankan wood apple juice.
Chef's Notes & Storage
- Highly prized in Ayurvedic medicine for its digestive properties.
Nutrition Estimate
220 calories · 3g protein · 35g carbs · 9g fat · 8g fiber per serving
