Name: Coconut Tamarind Cooler
Prep time: 5 min
Total time: 5 min
Yield: 1 mocktail
Ingredients: 200ml fresh coconut water; 2 tbsp tamarind paste; Juice of ½ lime; 1 tsp jaggery or brown sugar; ¼ tsp kala namak; A pinch of roasted cumin; Ice; 1 tbsp toasted coconut flakes to garnish

Ingredients

200ml fresh coconut water
2 tbsp tamarind paste
Juice of ½ lime
1 tsp jaggery or brown sugar
¼ tsp kala namak
A pinch of roasted cumin
Ice
1 tbsp toasted coconut flakes to garnish

Method

1

Mix baseCombine tamarind paste with jaggery and kala namak. Stir until dissolved.
2

AddAdd coconut water and lime juice. Stir well.
3

TasteTaste — the balance of sour (tamarind), sweet (jaggery), and salty (kala namak) should be harmonious.
4

ServePour over ice in a tall glass. Top with roasted cumin and toasted coconut flakes.

About This Drink

The Konkan coast has always had coconuts and tamarind in abundance — they appear together in fish curries, chutneys, and drinks. Tandooriwala's version brings this coastal combination into the restaurant as a refreshing mocktail that pairs with their spiced seafood dishes.

Bartender's Tips

Jaggery gives a more complex, slightly smoky sweetness than regular sugar. Tamarind concentrate varies hugely — start with less and add to taste. Fresh green coconut water is best; if using packaged, choose unsweetened.

Origin

Restaurant / Source

Featured at Tandooriwala restaurants

Origin

South India — coconut coast tradition

Difficulty

Easy · 5 min

🌴 Coconut Tamarind Cooler

About This Drink