RECIPE
Kokum Coconut Water Cooler
Stir kokum syrup or extract into chilled coconut water with a pinch of roasted cumin and black salt for a tangy, ruby-pink summer cooler. It is a lighter take on kokum sherbet, because the coconut water replaces most of the sugar syrup. It is ready in five minutes and serves two.
Ingredients
- 400 ml plain coconut water, chilled
- 2 tbsp kokum syrup, or extract from 6–8 dried kokum soaked in ¼ cup warm water
- ¼ tsp roasted cumin powder
- Pinch of black salt (kala namak)
- Ice
- Mint leaves
Method
- If using dried kokum, soak the petals in warm water for 20 minutes, squeeze them and keep the liquid.
- Stir the kokum syrup or extract into the coconut water.
- Add the roasted cumin and black salt and stir well.
- Pour over ice, garnish with mint and serve.
Syrup vs dried kokum
Kokum syrup is already sweetened, so you may not need anything else. Extract from dried kokum is sour and unsweetened, so add a teaspoon of jaggery or honey if you like it sweeter. Taste as you go.
More Maharashtrian flavours
Love kokum? Try our sol kadhi with coconut milk, or the cumin-spiced jaljeera coconut water.
FREQUENTLY ASKED QUESTIONS
Quick answers.
Is kokum coconut water good in summer?
It is a refreshing, tangy cold drink and a lighter alternative to sugary sherbets.
Can I use kokum agal?
Yes. Kokum agal is concentrated and salty, so start with 1 tablespoon and skip the black salt.
Can I make it in advance?
Mix it a few hours ahead, refrigerate, and add ice only when serving.
