This sparkling treat is paired perfectly with your brunch favorites. Delicate Prosecco bubbles enhance the sweet, creamy coconut flavors, which are kissed with the perfect amount of pineapple notes.


For the simple syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon Rodelle Vanilla Paste

For the beverage

  • 1/2 oz Rodelle Vanilla Paste Simple Syrup
  • 1/2 oz coconut cream
  • 1 oz Pineapple Juice (100%)
  • 1 1/2 oz Rum
  • 2oz Prosecco
  • 1/2 cup ice

For the garnish

  • 1 pineapple wedge
  • Maraschino cherries
  1. For simple syrup: In small sauce pan combine sugar, water, and vanilla paste. Heat on medium heat until sugar is completely melted. Remove from heat and cool.
  2. In a cocktail shaker, using a cocktail jigger, measure out vanilla simple syrup, coconut cream, pineapple juice, rum and ice. Place lid on shaker and shake for 30 seconds.
  3. Remove lid from shaker. Measure out and add Prosecco. Stir 5 times.
  4. Using strainer in the top of the shaker lid, pour cocktail into chilled glass or over ice if desired. Garnish with pineapple wedge and maraschino cherries.


  • Shake beverage well! Do not shake after the addition of Prosecco.
  • Garnish with edible flowers, pineapple leaf, and orange peel for a beautiful edge!

This recipe was created for Rodelle by Ashley Doolin, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.