Wood Apple Fool (Sri Lankan Divul Coconut Dessert)
Tangy wood apple pulp whisked with coconut milk and jaggery into a silky, sweet and sour pudding.
- Time20 mins (plus chilling)
- LevelEasy
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Defrost the bael fruit (wood apple) pulp. If you cannot find it, use 3 tbsp tamarind paste with 120 g ripe mango pulp instead. Put it in a bowl with the warm water and squeeze with your fingers to loosen the pulp from any seeds and fibre.
- 2
Press the mixture through a sieve into a clean bowl, scraping the underside of the sieve. Discard the seeds.
- 3
Stir in the jaggery and whisk for 2 minutes until fully dissolved.
- 4
Pour in the coconut milk, lime juice and cardamom and whisk until smooth and slightly frothy. Taste and add more jaggery if you like it sweeter.
- 5
Chill for at least 1 hour, spoon into small glasses, and serve cold with a sprinkle of cardamom.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
