Pineapple Coconut Champagne Cocktail

allergy friendly coconut milk dairy free gluten free vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Serve this delicious tropical cocktail to ring in the new year!

INGREDIENTS

For coconut milk from dehydrated coconut  (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water

For coconut milk from dehydrated coconut

  • Pineapple Juice
  • Coconut milk made with the NutraMilk
  • Champagne or Prosecco well chilled
  • Simple Syrup or honey
  • Unsweetened finely shredded coconut.

*amounts depend on how many drinks you will be serving. 

INSTRUCTIONS

  • First, start by making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

  • Pour some simple syrup in a small bowl and the shredded coconut in another small bowl. Dip the top ¼ or so of your champagne glasses in the simple syrup and then in the shredded coconut making sure the rim is well coated. Set aside to dry a little
  • Fill each champagne glass with 1 ½ ounces of EACH pineapple and coconut milk. Fill the rest of the way with the champagne or Prosecco. Serve immediately.

Notes: Simple Syrup is a 1:1 sugar water ratio syrup. To make combine equal amounts in a sauce pan (example 1 cup sugar one cup water) and then bring a simmer stirring until all the sugar is dissolved. Chill completely in an air tight container until ready to use.

 



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