Maharashtrian Kokum and Coconut Refreshing Drink

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A cooling pink-hued drink from the Konkan coast, this Kokum and Coconut Refreshing Drink pairs tangy kokum extract with creamy coconut milk for a light, gut-friendly sipper. Traditionally served alongside fried fish or spicy curries, it balances richness with a gentle sourness and a fragrant curry-leaf tempering.

Nutrition Facts

Per serving (estimated)

• 145 kcalCalories
• 13 gFat
• 11 gSaturated Fat
• 6 gCarbs
• 2 gFiber
• 2 gSugar
• 2 gProtein
• 320 mgSodium
• 260 mgPotassium
• 28 mgCalcium
• 1.6 mgIron
• 7 mgVitamin C
• 18 mcgVitamin A

Ingredients

For the kokum base

• 8 to 10 dried kokum petals (rinds)
• 1.5 cups warm water
• 2 small garlic cloves, lightly crushed
• 1 fresh green chili, slit lengthwise
• 3/4 teaspoon roasted cumin powder
• 1/2 teaspoon fine sea salt, or to taste

For the coconut milk

• 1.5 cups freshly grated mature coconut
• 2 cups lukewarm water, divided
• 1/4 cup cold water for thinning

For the tempering (tadka)

• 1 tablespoon coconut oil
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 8 to 10 fresh curry leaves
• 1 small dried red chili, broken
• Pinch of asafoetida (hing), optional

For garnish

• 2 tablespoons finely chopped fresh cilantro
• 4 ice cubes, optional

Directions

1. Soak the dried kokum petals in 1.5 cups warm water for 20 to 30 minutes until softened and the water turns a deep ruby pink; squeeze the petals to release all flavor, then strain and reserve the infused liquid.
2. Meanwhile, blend the grated coconut with 1 cup of the lukewarm water for 2 minutes until smooth, then strain through a fine muslin cloth, pressing firmly to extract thick coconut milk; repeat the blending with the remaining 1 cup water to yield a thinner second extract.
3. Combine the thick and thin coconut milks in a large pitcher, add the kokum-infused water, crushed garlic, slit green chili, roasted cumin powder, and salt; whisk gently until fully blended.
4. Taste and adjust seasoning, adding more salt or kokum liquid if you prefer a sharper tang; the mixture should be pleasantly tart with a creamy finish.
5. Heat the coconut oil in a small pan over medium heat; add the mustard seeds and let them pop, then add the cumin seeds, broken red chili, curry leaves, and asafoetida; sauté for 20 to 30 seconds until fragrant and the leaves crisp up.
6. Pour the hot tempering over the kokum-coconut mixture (it will sizzle), stir to combine, and chill in the refrigerator for at least 1 hour to let the flavors meld.
7. Stir well, pour into tall glasses over ice cubes if using, and garnish each glass with chopped cilantro before serving cold.

Cook’s Notes

• For a richer, restaurant-style body, use only the first thick extract of coconut milk and skip the second rinse.
• Always add the tempering to a cold or room-temperature base, never hot coconut milk, or it may split.
• Fresh kokum petals give the best color and tartness; if using kokum syrup, reduce the quantity to 2 to 3 tablespoons and skip the initial soak.
• Serve within 24 hours for the brightest flavor; the garlic mellows and the curry-leaf aroma fades after that.

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