Peel the tamarind and remove the seeds. Use a strainer to extract the tamarind juice into a bowl, then mix in the sugar until it dissolves.

Blend the pineapple with the ginger until smooth. Bring the tamarind juice to a boil on the stove, then add the pineapple mixture and stir well. Add the toasted sesame seeds and let cool. Meanwhile, toast the tamarind seeds in a separate pan until they start to pop, then crack the shells with a pestle to remove them.

Place the tamarind seeds in a pressure cooker and cook for 20 minutes until soft and chewy. Once the tamarind mixture has cooled slightly, add the shredded coconut and cooked tamarind seeds, mixing well.

To serve, pour the tamarind drink over crushed ice and add a few drops of lime juice for extra flavor.

For longer storage, keep the drink in a jar in the refrigerator.