Kokum (Garcinia indica) is an indigenous fruit of the Konkan region whose seed kernel yields kokum butter, a valuable yet underutilised plant fat. Its unique fatty-acid profile and desirable melting and structuring properties make it a promising ingredient for vegan butter and other plant-based foods. This article highlights its nutritional and functional properties, traditional and modern extraction techniques, reasons for its underutilisation, and emerging opportunities in sustainable vegan food formulations.