Brunch just got a little more festive. Piña colada meets mimosa in this addicting cocktail! Make your brunch feel like a breezy island vacation with this super simple recipe!
Pineapple wedges and naturally colored cherries for garnish
Instructions
Chill champagne well.
Combine pineapple juice, coconut milk, and coconut extract using blender or immersion blender. Blend just enough to get rid of any chunks in the coconut milk.
Cover and chill for 30 minutes or until really cold.
When ready to serve, garnish glasses, then fill each glass with 4oz champagne and 2oz of the piña colada mix (That's 2/3 champagne and 1/3 piña colada mix). When mixing, it tends to foam a lot, so make sure to pour in the piña colada mix very slowly or they will overflow!
Serve cold and enjoy!
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Notes
*Using fresh pineapple juice really makes this recipe special. You can purchase fresh from a juice bar or make it at home! Just cut a whole pineapple into chunks and juice using a juicer, blend with a high powered blender like a Vitamix, or use an immersion blender! So easy! If you are using a blender or immersion blender, you will need to remove the pulp by squeezing through a clean dish towel or cheese cloth. This will add additional time to the prep time and it may take you more than 10 minutes if you're making the juice at home.