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.
