Tropical Coconut Orange Mango Mimosa

Ingredients

Yields 6-8

• 8oz Natalie's Orange Mango Juice
• 1 bottle of Prosecco
• 8oz coconut water
• 2 tbsp honey
• 1⁄4 cup shredded coconut
• Lime slice for garnish

Directions

1. In a pitcher combine the Natalie's Orange Mango Juice and coconut water.
2. Rim 6-8 champagne flutes with the honey then dip in the shredded coconut.
3. Pour 1⁄2 the glass full of the orange mango coconut mixture and top with chilled prosecco.
4. Garnish with a lime. Enjoy!