This week at Mid-Week Mixers Naomi Blackburn is continuing the Mimosa Magic with her version of a Hawaiian Paradise. To read about more of Naomi’s fun food and drink, visit her at

MID-WEEK MIXERS by Naomi Blackburn of The Pub and Grub Forum

070713 011My husband and I love Hawaii. I mean we really love Hawaii. Anytime we can head there or find some ways to celebrate this dynamic state…we are there.

I wanted to develop a mimosa that partners the two things that I live on when I head there. Pineapple and coconut is it. I found developing mimosas for Midweek Mixers a perfect opportunity to do this. So, here is another Naomi Blackburn Original…


Now, let’s get started:

This is SO simple!

Really, really simple!

The Hawaiian Mimosa


1 can frozen pineapple juice, thawed
1 can coconut WATER (NOT MILK!)
Pink Moscato, WELL CHILLED!


1) In a container, combine the pineapple concentrate and coconut water. Stir to blend well. Then CHILL WELL! Mixture will need to be stirred. Chill flutes.

2) Pour two ounces of pineapple/coconut juice in chilled flute and top with Pink Moscato.

3) If desired, serve with pineapple wedge.

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