Soak kokum for half an hour

Then add hing and salt in soaked kokum and mash with the help of fingure tips

Take grated coconut, greenchilli, Black peepercorn, garlic in mixi jar and add 1/2 cup of water and blend and make smooth paste

Stain both coconut mixuer and kokum mixer with the help of strainer

Add icecubes mix well

Pour in classes and Garnish with corinadar leaves

Serve chilled