Sparkling Pineapple Soup

• 2 cups sparkling wine
• 3 cups grated pineapple flesh
• 2 tablespoons lemon juice
• Toasted coconut

1. In a bowl, whisk together 2 cups sparkling wine
2. In another bowl,combine 3 cups grated pineapple flesh, 2 tablespoons lemon juice
3. Combine everything in one bowl, stir gently and serve immediately; do not refrigerate.
4. Garnish: Toasted coconut.

sparkling wine, pineapple, lemon juice, coconut

Taken from cooking.nytimes.com/recipes/12489 (may not work)