1. Coat rims of champagne glasses in cream of coconut and dip into plate of toasted coconut flakes.

   
   

2. Add 1 tbsp. of Cream of Coconut into each champagne flute.

3. Fill each glass around 1/3 of the way full with pineapple juice.

4. Fill remainder of glass with Sparkling Moscato or Prosecco.

Toasting Coconut Flakes

1. Add a single layer of coconut flakes onto a nonstick cookie sheet or pie pan.

2. Broil for 30-45 seconds or until lightly browned.