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Sol Kadhi (Kokum Coconut Milk Drink) Recipe

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4 from 54 reviews

Sol Kadhi is a refreshing and tangy kokum and coconut milk drink from the Konkan region of India, known for its digestive and cooling properties. This easy-to-make beverage combines soaked kokum with a vibrant blend of spices, ginger, garlic, and creamy coconut milk, finished with fresh cilantro and ice cubes for a perfect summer refresher.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Soaking and Kokum Extract

  • 12 to 15 kokum petals
  • 1 cup hot water

Spice Blend

  • 1 teaspoon cumin seeds
  • 1 teaspoon kosher salt

Blending Ingredients

  • 1 inch ginger, peeled and roughly chopped
  • 4 small garlic cloves, roughly chopped (about 2 teaspoons)
  • 1 green chili
  • 1 inch beet, peeled
  • 8 ounces full fat coconut milk
  • 1 cup cold water
  • 1 cup ice cubes
  • 1 tablespoon cilantro, finely chopped

Instructions

  1. Soak Kokum: Remove and discard the seeds from kokum petals, rinse once, and drain the water. Soak the kokum in 1 cup of hot water for 30 minutes to extract the flavor.
  2. Roast Cumin: In a small pan, lightly roast the cumin seeds until aromatic, then remove from heat and allow to cool.
  3. Extract Kokum Juice: Massage and squeeze the soaked kokum petals in the water to extract all the juice. Discard the rinds. Strain the kokum water through a fine strainer into a medium bowl.
  4. Prepare Coconut Spice Blend: Add ginger, garlic, green chili, beet, roasted cumin seeds, and kosher salt to a small blender jar. Add half of the coconut milk and blend until smooth. Then add the remaining coconut milk and blend again to a creamy consistency.
  5. Combine and Strain Coconut Mixture: Pour the blended coconut mixture through the strainer into the same bowl with kokum water. Use a silicone spatula to press down the puree to extract all the flavor.
  6. Adjust Consistency and Serve: Add cold water gradually through the strainer to extract any remaining liquid. Garnish with finely chopped cilantro, add ice cubes, stir quickly, and serve chilled.

Notes

  • Adjust the amount of green chili according to your spice preference.
  • Use full-fat coconut milk for a richer, creamier texture.
  • Kokum can be found in Indian or specialty stores; dried kokum petals are preferred.
  • Sol Kadhi is traditionally served chilled as a digestive aid after meals.
  • Be careful not to blend the mixture too long to avoid bitterness from the coconut milk.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Beverage
  • Method: Blending
  • Cuisine: Indian
  • Diet: Vegan

Find it online: https://allyumcooks.com/sol-kadhi-kokum-coconut-milk-drink-recipe/