Pin it
Tongan Otai watermelon punch is a warm weather favorite at my place every summer. Juicy watermelon, tangy pineapple, and smooth coconut milk blend together for a naturally sweet sip. It’s awesome for big groups or when you just need to cool off.
I first whipped this up at a hot day cookout and now all my friends request it whenever we hang out. It’s honestly the top way we love to enjoy these island flavors together.
Tasty Ingredients
- Water: Helps you get the perfect pourable texture. Stick with cold, filtered water for the best taste.
- Granulated sugar: Lets you make it as sweet as you want. Add a bit, taste, keep going if needed.
- Canned coconut milk: This is what makes it so creamy. Full-fat is best for a silky texture.
- Shredded fresh coconut: Adds a chewy bit of coconut flavor. If you’re in a pinch, go for unsweetened bagged coconut.
- Canned crushed pineapple with juice: Brings a punch of tropical flavor—use pineapple packed with juice, not syrup, to keep it balanced.
- Seedless watermelon: Pick one that’s nicely heavy for how big it is; it’ll be extra juicy.
Simple How-To Steps
- Chill and Serve:
- Pop the pitcher into the fridge until it’s super cold. Pour over lots of crushed ice and if you’re feeling fancy, throw on a coconut sprinkle or watermelon wedge.
- Sweeten to Taste:
- Add sugar one spoon at a time. Stir and sample to see if it’s just right for you. Don’t dump it all in at once.
- Adjust Consistency:
- Pour in some cold water until the drink thins out just the way you like it—refreshing but not runny.
- Add Coconut Milk:
- Mix in the coconut milk and gently stir. It should turn pretty creamy and pale. Pink streaks mean watermelon is doing its thing.
- Combine Base Ingredients:
- In a big mixing bowl, pile in your watermelon shreds, pineapple with juice, and coconut.
- Prep the Fruit:
- Grate the watermelon with a box grater or blitz in a food processor, collecting every last drop of juice.
Pin it
Fresh coconut is the best part for me—it’s got this tiny crunch and nutty flavor that takes me back to my grandma’s yard full of coconut palms. Everyone would help bust open coconuts before any family birthday, and I’ll always remember that.
Save Leftovers
Put any leftovers in a jar or pitcher with a tight lid in the fridge. It’ll keep for a couple of days, maybe three. If you see it split, just give it a shake or stir—coconut milk likes to float up top.
Easy Swaps
No fresh coconut? Grab some unsweetened shredded coconut near the baking stuff. Can’t get watermelon? Cantaloupe or ripe mango blends in beautifully too. Instead of canned pineapple, fresh pineapple chunks blended with juice taste awesome.
Fun Ways to Serve
Pour Otai over loads of crunchy ice for party vibes. Skewer a chunk of watermelon or pineapple for a fun drink stirrer. Want it lighter? Toss in extra water and you’ve made a super quenching punch.
Pin it
Tonga Traditions
Otai is a favorite across Tonga, showing up at big dinners and family gatherings. It’s been passed down over so many years. This punch stands for community and enjoying the fresh island produce mixed with coconut you crack open by hand. Many Polynesian families have their own spin on it and share with pride.
Frequently Asked Questions
- → What's the best kind of watermelon?
Grab seedless watermelon for easier shredding and a softer sip. Make sure it's nice and ripe to get that sweet kick.
- → Is using fresh pineapple okay?
Fresh pineapple totally works. Pour in any juice that comes out when you crush it to keep every bit of flavor and moisture.
- → Do I need to use fresh coconut?
Fresh shredded coconut is what folks usually use and it gives the best bit of chew. If you can’t find it, reach for dried unsweetened coconut instead.
- → How do I tweak the sweetness?
Mix in regular sugar till it’s tasting just right for you. Stir so it’s all gone before serving.
- → Can I put it together ahead of time?
Yep, you can make it before and let it chill in the fridge. Give it a good stir and add ice right when you're ready to drink.