It is most often associated with Tongan cuisine, though similar versions are enjoyed in other Polynesian islands, including Samoa, Niue, Tokelau, Tuvalu, Uvea, and Futuna.

[1] History of ʻOtai The drink has its origins in Western Polynesia, where it was traditionally served as a refreshing accompaniment to large meals.

Modern Variations The modern Tongan version of ʻOtai is typically made with water, shredded coconut meat, and a variety of tropical fruits such as watermelon, mango and pineapple,[2] with watermelon being the most commonly used fruit in the Tongan Islands.

Tongan historians note that this modern recipe is a departure from the traditional Polynesian version, as many ingredients—such as milk, refined sugar, and introduced fruits like watermelon, mango, and pineapple—were not native to Tonga.

[3] The original Tongan recipe closely resembled the Samoan version, with the main difference being the choice of native fruit.