Otai

Instructions

1. 1 Cut the watermelon flesh into large chunks and grate them coarsely using a box grater or shred them with a fork to create a textured, pulpy base. The watermelon should retain visible fibres and small chunks rather than being pureed completely smooth.
2. 2 Combine the shredded watermelon with the crushed pineapple and grated coconut in a large bowl. Mix thoroughly so the three fruits are evenly distributed, creating a colourful and texturally varied base for the drink.
3. 3 Pour the coconut cream and cold water over the fruit mixture and stir everything together until well combined. The consistency should be thick and chunky, resembling a drinkable fruit salad rather than a thin, smooth juice or a thick smoothie.
4. 4 Add sugar to taste, starting with two tablespoons and adjusting based on the natural sweetness of the watermelon. Stir until the sugar is completely dissolved, then refrigerate the otai for at least thirty minutes to allow the flavours to meld together.
5. 5 Stir the chilled otai well before serving, as the heavier coconut cream and fruit pulp will settle toward the bottom during chilling. Ladle into tall glasses filled with ice and serve immediately as a refreshing and nourishing traditional Tongan beverage.