Soak kokum petals in two cups of hot water for one to two hours. Crush them slightly to get thick pulp and strain.
Make a puree of coconut, garlic and green chillies with a little water. Strain to get a thick coconut milk.
Mix kokum extract, coconut milk together to get a creamy pink coloured solkadi. Add salt, fresh coriander and mix well. Serve chilled.