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Coconut Champagne Punch

Coconut Champagne Punch

Experience summer in a glass with this refreshing and light small-batch punch made with coconut water and champagne. Keep your cocktail cool by garnishing with a frozen fruit skewer—it’s practical and pretty!MORE+LESS-

Updated December 20, 2019

1 1/2

cups chopped fresh fruit


(17.5 ounce) container coconut water


cup pineapple or orange juice


bottle inexpensive champagne, cava or prosecco

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  • 1

    Thread fruit on skewers and place on a cookie sheet. Freeze for at least one hour.

  • 2

    While the skewers are freezing, mix coconut water and juice.

  • 3

    Cover and refrigerate until ready to serve.

  • 4

    To serve, add coconut mixture to a glass, garnish with a skewer and top with champagne.

Expert Tips

  • While frozen skewers aren’t necessary, they will keep your drink colder longer. If you’re short on time, a regular fruit skewer will do.
  • To make this drink alcohol-free, substitute the champagne with lemon-lime soda.

No nutrition information available for this recipe

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