Solkadhi

Soak the dried kokum in 200 grams of warm water for 15 minutes to allow it to soften and release its color and tang.

In a blender, combine the fresh grated coconut with 250 grams of warm water. Blend thoroughly until a smooth, milky consistency is achieved.

Strain the blended coconut mixture through a fine mesh sieve or a clean muslin cloth into a large bowl, pressing firmly to extract the thick first coconut milk. Set this aside.