Tongan Otai

Tongan Otai, Step by Step

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1. Cut the watermelon, pineapple and mango into chunks.

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2. Blend the fruit with the coconut milk, water and sugar in short bursts until mostly smooth but still a little textured.

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3. Taste and add more sugar if the fruit is not sweet enough.

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4. Fill 6 glasses with ice and pour the otai over. Stir and serve at once.

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Small Things That Help

• Chill the fruit beforehand so you need less ice.
• Stir the jug before every pour, because the pulp settles.
• Serve within an hour; the colour and flavour fade as it stands.

If You're Missing Something

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.

What Goes With Tongan Otai

• Grilled fish
• Barbecued chicken
• Coconut buns
• Fresh papaya

Keeping and Reheating

Best drunk the day it is made. Keeps in the fridge for 1 day; stir well.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.