Rinse and soak the kokam in warm water for at least 1 hour. It will slowly realease its flavours in it.
Ater 1 hour squeeze and crush the kokam with in the water itself. Then using a strainer stain the kokam extract water in another bowl. Keep it aside.
Add the ginger, garlic, curry leaves, green chillies along with 1/4 cup of coconut milk and ground it to a fine paste.
Add the coconut milk in a large bowl then add the fresh ground paste, salt, black salt, hing along with the kokam extract water and whisk everything well.
Do a taste test add more salt or sugar if needed. Solkadhi is ready. You can have it as it is with a little garnish of coriander leaves. Or turn them into popsicles.
To make the popsicles, pour it in the individual popsicles mould a put it in the freezer for at least 10-12 hours.