8 (8-ounce) mimosas
(20 ounce) can
crushed pineapple in heavy syrup, chilled
(750 ml) bottle
Byerly's Champagne, chilled
powdered sugar, sifted
unsweetened shredded coconut
Pineapple is the sign of hospitality. Enjoy this taste of the tropics at brunch or before dinner.
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.