is a sign of hospitality! Enjoy this taste of the tropics at brunch or before
8 (1-cup) servings
Preparation time: 25 minutes
- 2 cups
fresh pineapple, cut into small chunks
- 1 (750 ml)
bottle Champagne or Prosecco, chilled
- 4 cups ice
- ½ cup
powdered sugar, sifted
tablespoon unsweetened shredded coconut
fresh pineapple wedges, for serving
- Mint sprigs,
bacon, for serving (see recipe below)
a blender, combine pineapple, 2 cups Champagne and 2 cups of ice cubes; blend
until smooth. Pour mixture into pitcher; repeat with a second batch.
coconut with powdered sugar.
rims of cocktail glasses in pineapple mixture, then dip into sugar.
Hawaiian Mimosa into prepared glasses. Garnish with fresh pineapple wedges,
mint sprigs and candied bacon, if desired.
To make the candied bacon:
to 375 F. Dip slices of bacon into a bowl of brown sugar, coating both sides.
Place the bacon on a wire rack on a foil-lined baking sheet. Bake for 20-25
minutes until crispy/candied.