Ingredients
- Wood Apples – 5 to 6 (ripe and fragrant)
- Salt – 1 tsp
- Brown Sugar – ½ Cup
- To Taste Jaggery (crushed or grated)
- Coconut Milk – 200 ml (thick and creamy)
- Water – 150 ml (plus a splash extra for straining)
Instructions
- Crack and Extractfirmly tap the hard shells with a until they crack open. Using a spoon, completely scoop out the soft, brown pulp into a large mixing bowl.
- Season and Mash Add the salt to the pulp. Using your spoon gently mash the mixture together. The salt will help balance the natural tartness of the fruit.
- Sweeten the PulpAdd the brown sugar and crushed jaggery. Mix vigorously until the sugars begin to melt into the fruit, creating a thick, sticky, jam like consistency.
- Make it Creamy Pour in the coconut milk. Whisk the mixture thoroughly until the dark pulp and white coconut milk combine into a smooth cream.
- Adjust Consistency Pour in the water and stir well to loosen the mixture into a drinkable, smoothie like consistency.
- Strain the Seeds Pour the mixture into the sieve,press the liquid through the mesh. Extract as much of the thick fruit puree as possible, leaving only the dry seeds behind.
- Extract the Remaining Flavor Pour a tiny splash of extra water directly over the leftover seeds in the strainer. Give it one final stir and press to wash the last bit of flavor down. Discard the seeds.
- Taste and Serve Give it a final stir and taste. Add more jaggery or brown sugar if you prefer a sweeter drink. Chill in the refrigerator for at least an hour, then serve over ice.
Notes
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Sweetness Varies: Wood apples can range from very sweet to quite tart depending on their ripeness. Always start with a little less jaggery than you think you need, taste at the very end, and adjust accordingly!
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Storage: This drink will keep well in the fridge for up to 2 days, though it is best enjoyed fresh. Shake well before pouring if separation occurs.
- Prep Time: 15 min