Konkan Kokum and Coconut Milk Cooler

What you need

• 10 pieces dried kokum, also sold as aamsul
• 750 ml (3 cups) water, 250 ml for soaking, 500 ml for the drink
• 300 ml (1 1/4 cups) thick coconut milk, canned is fine, shaken well
• 2 cloves garlic, crushed to a paste
• 1/2 tsp ground cumin
• 1 green chili, small, finely chopped, optional
• 2 tbsp fresh coriander, finely chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Rinse the kokum and soak it in 250 ml (1 cup) of warm water for 30 min, until soft and the water turns deep pink.

2. 2

   Squeeze and crush the kokum in its water with your fingers to release the colour and sourness.

3. 3

   Strain the liquid into a jug, pressing the pulp against the strainer. Discard the pulp.

4. 4

   Add 500 ml (2 cups) of water to the kokum liquid.

5. 5

   Stir in the coconut milk until the drink is evenly pale pink.

6. 6

   Add the garlic, cumin and green chili, then season with salt. Stir well and taste. It should be tangy, lightly salty and mellow.

7. 7

   Stir in the coriander.

8. 8

   Chill for at least 30 min and serve cold in small glasses, with a fresh stir first. Do not boil the drink or the coconut milk will split.

9. 9

   Drink it the same day, because coconut milk turns sour quickly.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.