Otai

I can feel summer on its way. I’m even melting a little.

Otai fits the season perfectly—a concoction of the best fruits of summer. This is a Tongan food, which makes it pretty common in Hawaii. We drank this up yesterday and liked the cool in our bellies. Coconut, watermelon, pineapple… This is what the word “refreshment” was made for.  

I’ve heard you can make this with mango, too. As soon as my tree gives us its bounty, I’ll be trying that out.

This is a drink that you slurp and eat in chunks. So you can justify it for breakfast, as I did.

Otai (makes a pitcher full)

• 5-6 C seedless watermelon, scooped out of the shell
• 2 C fresh pineapple, grated with the large holes of the box grater
• 1 can coconut milk (2 C)
• 1 can filled with cold water
• ice cubes
• sugar as needed

1. Mash the watermelon lightly. You don’t want it pureed—just chunky and juicy at the same time.
2. Mix in the grated pineapple. You can leave this out if you prefer, but I like the tang.
3. Mix in coconut milk and water and ice cubes. Stir thoroughly and taste to see if you want some sugar. I didn’t need any extra sugar because it was sweet enough. Serve very cold and you may need a spoon.