Pineapple And Coconut Punch Champagne
What you will need:
1.5 cups of chopped up fresh fruits
A pack of coconut water
A cup of pineapple juice
Pink liquid food colouring
A bottle of inexpensive champagne (cava or prosecco)
How to make pineapple and coconut punch champagne:
1. Thread your fruit on the skewers and let them freeze for an hours or so.
2. In a jug mix the coconut water, juice and a few drops of pink food colouring and mix well.
3. Place in the refrigerator to chill.
4. Take your champagne flutes and fill the glasses by 2/3 and add the skewers and top of with chilled champagne.