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Happy Monday, Friends!
This particular Monday Robust Recipes has reached a milestone. A reason to celebrate.
Today, Robust Recipes officially has 100 recipes!!!
Can you believe it? I sure can’t!
All of that time spent cooking, sometimes re-cooking recipes, photographing, writing, and editing pictures has somehow turned into 100 recipes.
Okay, I have a confession to make.
This recipe is actually my 99th recipe.
Apparently I can’t count. Math was never my strong suit. Maybe you shouldn’t trust those measurements in my recipes after all. Kidding!
When I discovered this little hiccup the other day I decided to roll with it anyway. I already had all of the ingredients for my planned recipe and another trip to the grocery store for a different recipe would set me behind.
Besides, is there really much of a difference between 99 and 100? 99 recipes is still a lot!
So, let’s pretend that this is my 100th recipe. Are you with me?
Now that I have reached my 100th-Ahem, I mean 99th recipe. I think that deserves a celebration. What better way to celebrate an achievement than with a toast?
My friends, will you join me in a little bubbly?
This Coconut Bellini is quite possibly my new favorite celebratory fancy-pants cocktail. It is super easy to make and goes down really smooth. The slightly sweetened coconut milk and coconut water mixture is creamy yet light. And the Prosecco adds a bubbly effervescence.
Bellinis are traditionally made with pureed fruit, generally peaches or mangoes and topped with Prosecco, an Italian sparkling wine, (source). But coconut is sometimes considered a fruit, so it counts. This drink is a tropical twist on a traditional Italian drink.
I love how beautifully clean and white this drink looks. It is the perfect look for winter-time. Yet, it tastes of summer.
A big thank you to all of my readers out there who have kept coming back for more recipes. Without you there wouldn’t be a reason to keep posting. I truly appreciate each and every one of you.
Also a lot of credit goes to my supportive husband who has helped me solve many computer issues, has washed a lot of dishes, and has been my official taste-tester.
To my encouraging parents. Especially my mom who has proofed all of my posts and recipes to make sure that my words are spelled correctly and that I don’t say something totally crazy. Thank you.
Thanks to everyone who helps me to do what I love!
Friends, grab your coconut Bellini and let’s toast to our 100th recipe, and to 100 more delicious recipes yet to come!
Cheers!
Coconut Bellini
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 1 1x
- Category: Drink
- Cuisine: Cocktail
Description
This cocktail is the perfect drink to celebrate with. It feels fancy but is really simple to make. The coconut flavor is subtle and topped with a bubbly effervescence.
Ingredients
- FOR HONEY SIMPLE SYRUP:
- 1/4 cup water
- 1/4 cup honey
- FOR COCONUT BELLINI:
- 1 ounce full fat canned coconut milk
- 1 ounce unsweetened coconut water, chilled
- 1 teaspoon honey simple syrup (or to taste), chilled
- 2 to 3 ice cubes
- 1 bottle Prosecco, chilled (or dry sparkling wine)
- Lime slices for garnish and squeezing into drink, optional
Instructions
- FOR HONEY SIMPLE SYRUP:
- Add the water and honey to a small saucepot. Gently heat over low heat. Whisk honey and water until the honey is dissolved. Do not allow to bubble. Immediately remove from the heat; allow to cool. Store in a mason jar in the refrigerator for up to 3 days.
- FOR COCONUT BELLINI:
- To a cocktail shaker add the coconut milk, coconut water, 1 teaspoon honey simple syrup, and 2 to 3 ice cubes. Shake vigorously until the ice cubes are mostly melted.
- Strain the coconut mixture into a champagne flute. Top with Prosecco. Use a stir stick or the handle of a spoon to gently mix the coconut mixture with the Prosecco to help break down the foam.
- Garnish with a lime slice and serve immediately. The lime adds a nice flavor when squeezed into the coconut Bellini.
- Repeat the steps for as many drinks as you are serving.
- Store any leftover coconut milk in a clean airtight container for up to 4 days. Use in smoothies, curry recipes, or future coconut Bellinis.
- Leftover Prosecco is best stored in the refrigerator with a vacuum seal bottle cap that helps preserve the bubbles. Use within 3 days before it goes flat.
Notes
Cook/prep time does not include chill time for the honey simple syrup. You can make the honey simple syrup up to 1 or 2 days ahead of time if needed.
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