Tahitian Treat Recipe

Prep fruit

Trim, peel and core the pineapple, then cut into chunks. Peel and dice the mango and papaya to yield the quantities indicated. If using fresh guava, scoop flesh and strain to remove seeds; measure 1 cup of guava flesh or use 1 cup guava nectar.

Make the puree

In a blender, add the pineapple, mango, papaya and guava. Add the 2 tablespoons fresh lime juice. Blend on high until completely smooth, about 45–60 seconds. Scrape down the sides and blend another 10–15 seconds to fully homogenize.

To the fruit puree, add 1 cup coconut water, 1 tablespoon coconut cream, and 2 tablespoons simple syrup (or honey/agave). Blend on low-high for 10–15 seconds to combine. Taste and adjust sweetness — add up to 1 more tablespoon syrup if you prefer sweeter. If the mixture is too thick, add up to 1 cup cold water in 1/4-cup increments until you reach a slurpable, smoothie-like consistency.

If you want a silkier finish, strain the blended mixture through a fine mesh sieve into a pitcher to remove any fibrous bits. Use a spoon or spatula to press the puree through; discard the solids or reserve for another use.

Fill four serving glasses with crushed ice (about 1/2 cup per glass) or add ice cubes as preferred.

Divide the Tahitian Treat mixture evenly among the glasses (about 1 cup per serving). Stir gently to incorporate the melting ice if using crushed ice.

Top each glass with a small drizzle of extra coconut cream if desired (about 1/4 teaspoon each) and sprinkle a pinch of toasted shredded coconut on top for texture and aroma.

Garnish each drink with a mint sprig and a pineapple wedge or lime wheel. Serve immediately with a straw.

Make-Ahead: Prepare the fruit puree up to 24 hours ahead and refrigerate in a sealed container. Add coconut water, coconut cream and ice just before serving to preserve freshness.

Variation (Frozen): For a frozen, slushy version blend the puree with 3 cups of ice instead of using crushed ice in glasses; you may need to reduce added cold water. Variation (Boozy): Add 1–1.5 oz aged rum per serving and blend with the puree for a tropical cocktail.