COCONUT AND GRAPE BELLINI
PREP TIME: 15 MINS
(+ 4 HOURS FREEZING)
SERVES 8 (AS AN OCCASIONAL DRINK)
1 cup purple seedless grapes 625ml (21/2 cups) coconut water 2 Tbsp coconut flakes, toasted,
finely chopped (see Cook’s Tip) 500ml (2 cups) chilled Nexba Strawberry & Raspberry Flavoured Sparkling Water
1⁄4 tsp coconut essence
750ml bottle chilled low-joule
1 Line a small baking tray with baking paper. Thread two or three grapes onto each of eight 10cm skewers. Freeze for 3-4 hours, or until firm.
2 Pour 1 Tbsp of the coconut water onto a small plate and spread toasted coconut onto another small plate. Using eight stemmed glasses, dip the rim of each glass in coconut water, then into coconut to coat.
3 Put the sparkling water, coconut essence and remaining coconut water in a large jug. Pour evenly between prepared glasses. Add sparkling wine and grape skewers to the glasses. Serve.
To toast the coconut, place in a small non-stick frying pan. Cook, stirring often, over medium heat for 2-3 minutes, or until lightly toasted. Set aside to cool.
PER SERVE 353kJ, protein 1g, total fat 1g (sat. fat 1g), carbs 8g, fibre 1g, sodium 63mg
• Carb exchanges ½
• GI estimate low
• Gluten free • Lower carb