- In blender, combine 1 cup crushed pineapple, 2 cups champagne and 2 cups ice cubes; blend until smooth. Pour into pitcher; repeat with second batch. Combine coconut with powdered sugar. Dip rims of cocktail glasses in pineapple mixture; dip into sugar mixture, pour Hawaiian Mimosa into prepared glasses. Garnish with fresh pineapple wedges and mint sprigs.