We all know the taste of the traditional rum punch. Here is a twist to the drink that we all know and love. Perfect for brunch on the beach or your summer deck. Garnished with frozen fruit to keep you cool on those hot summer days. Enter the Coconut Champagne Punch.
– 1 1/2cups chopped fresh fruit of your choice
– 8 skewers
– 1 (17.5 ounce) container coconut water
– 1 cup pineapple or orange juice
– 1 bottle champagne or prosecco
Thread the frozen fruit on the skewers and place on a cookie sheet. Freeze for one hour
While the skewers are freezing mix the coconut water and juice.
Cover and refridgerate until ready to serve
To serve, add coconut mixture to a glass, garnish with a skewer and top with champagne.