Coconut Pineapple Bellini Cocktail Recipe
This tropical twist on the classic Bellini combines fresh pineapple juice, coconut cream, and prosecco for a refreshing drink perfect for brunch or summer parties.
Equipment
- Blender or food processor
- Fine-mesh strainer
- Champagne flutes
- Measuring cups and spoons
- Ice cube tray
- Bar spoon
Ingredients
- 1 cup fresh pineapple chunks
- 1/4 cup coconut cream
- 1 bottle prosecco chilled
- 1 tablespoon simple syrup
- Ice cubes
- Fresh pineapple wedges for garnish
- Shredded coconut for rim optional
Instructions
- Add pineapple chunks and simple syrup to a blender. Blend until smooth.
- Strain the pineapple puree through a fine-mesh strainer into a bowl.
- Mix the strained pineapple puree with coconut cream until well combined.
To serve:
- Fill each champagne flute 1/3 full with the pineapple-coconut mixture
- Top slowly with chilled prosecco
- Stir gently with a bar spoon
- Garnish with a pineapple wedge
Notes
Store leftover pineapple-coconut mixture in the refrigerator for up to 2 days.
The drink tastes best when all ingredients are thoroughly chilled.
For a frozen version, blend the pineapple-coconut mixture with ice until slushy.
Make it non-alcoholic by replacing prosecco with sparkling water or ginger ale.