Tongan ‘Otai recipe

  • Serves 8
  • 15 mins, plus chilling
  • 71 calories / serving
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This Tongan blend of water, coconut milk and watermelon is refreshing to sip at any time.

Cut the watermelon into quarters and cut the flesh away from the skin. Saving some thin slices for garnish, chop the flesh into chunks and purée in a blender or processor or grate it with a fork so it has quite a rough texture.

Stir in the coconut milk. Pour into a large jug, cover with clingfilm and chill for at least 30 mins.

Serve in glasses, over ice, add drinking straws and garnish with slices of watermelon.

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  • Ingredients

  • 1 medium-sized watermelon
  • 1 x 400ml tin reduced-fat coconut milk
  • ice, to serve
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  • Energy 297kj 71kcal 4%
  • Fat 4.2g 6%
  • Saturates 3.3g 17%
  • Sugars 7.7g 9%
  • Salt trace 0%

of the reference intake
Carbohydrate 8.1g Protein 0.9g Fibre 0.1g

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