Goan Sol Kadi Kokum Coconut Digestive Cooling Drink

Method

1. 1

   Soak kokum in 1/2 cup warm water for 20 minutes until fully softened.

2. 2

   Squeeze each kokum piece firmly to extract all the sour juice.

3. 3

   Strain. Discard the squeezed kokum pieces.

4. 4

   The kokum extract will be a deep pink-purple colour.

5. 5

   In a bowl combine kokum extract, thick coconut milk, 1 cup cold water, finely chopped green chillies, pounded garlic, crushed roasted cumin and salt.

6. 6

   Stir thoroughly until fully combined. The coconut milk will turn a pale pink from the kokum.

7. 7

   Taste and adjust salt and sourness — sol kadi should be pleasantly sour, mildly garlicky and cooling.

8. 8

   Chill for 30 minutes. Stir before serving.

9. 9

   Garnish with coriander. Serve cold.