1 bottle of prosecco
450 ml coconut juice blend or coconut pureed nectar
For the sugared rims:
1/4 cup white sanding sugar
2 tablespoons custard sugar
1 vanilla bean
To prepare the sugared rims, combine sanding sugar, granulated sugar, the scraped seeds of the vanilla bean and the vanilla bean pod in a large bowl and mix. You can do this a few days ahead of time if desired.
Coat the rims of 8 champagne flutes in something sticky and sweet, such as leftover frosting or marshmallow fluff.
To make the cocktails, pour 50 ml of the coconut juice blend or puree into the bottom of the flute. Fill the remaining space with prosecco and stir with a long spoon to mix.
Notes: Serve immediately to your friends and have good time!