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
Units
Scale
- 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.
