This slightly pinkish in colour 'Solkadhi' recipe is what you need this season. Here's the recipe:

Ingredients
15-20 pieces of dried kokum
1 cup grated fresh coconut
Salt to taste
An inch piece of ginger (chopped)
1 teaspoon chopped green chilli peppers
1 tablespoon chopped cilantro

Preparation
Rinse 15-20 pieces of dried kokum lightly with water
Soak them in a cup of hot water for 30 minutes
Mash the soaked kokum nicely in the water and squeeze with your palms
Discard the pulp. The colour of the solkadhi will depend on the quality of kokum used
It ranges from brownish to dark pinkish
Add 1 cup grated fresh coconut to a blender along with an inch piece of ginger (chopped) and 1 tsp chopped green chilli pepper
Add 1 cup of water and blend to make a smooth paste
Strain the coconut mixture using a fine mesh strainer to get thick coconut milk
Transfer the leftover coconut pulp back to the blender. Add another cup of water and blend again for 8-10 seconds. Strain again to get thin coconut milk
Add thick and thin coconut milk and kokum water to a large non-reactive mixing bowl or jug
Add salt to taste, 1 tbsp chopped cilantro, and a cup of water, and mix well. Solkadhi is ready
Chill it for a few hours before serving. If you want to serve it right away, add a few ice cubes to the serving glasses.

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