Guava Bellinis

AH Guava Bellini 4

The friendships in my life are one of the most important things to me. I’ve been able to spend the past week laughing with my friends, crying with them, hugging and smiling together, and just being each other with one another. My friends are the glue that keeps me together and they make my life so much more meaningful. We are making big changes this year, and we are growing up separately in distance, but together in heart. As we set off in different directions and don’t see each other quite as often, I feel even more thankful to have them in my life.

On one of our last days as a group, I made these bellinis to celebrate us and the start of our new year filled with personal growth and new memories to be made. Guava is a typical hispanic snack served with cheese and crackers, and I love the sweet flavor it has, kind of like apricots. Mixed with coconut water and topped with prosecco, the sweetness dulls just a touch to achieve this yummy drink.

Here’s to fresh starts and old friends that make your life so much more beautiful. 

Guava Coconut Bellinis
Serves: 6
  • 1 cup guava paste
  • 2 cups coconut water
  • 1 bottle prosecco
  1. In a blender, mix together the guava paste and coconut water until smooth.
  2. Pour into champagne glasses and top with prosecco. Serve chilled.

Guava Bellini 11

AH Guava Bellini 3

AH Guava Bellini 6

About Hunter

I'm a 30A-based creator that shares about how to find and curate your unique style. I'm a lover of linen, shades of green, and my morning cup of tea. I'm also a new mom who has been rocking the coastal grandmother look since '93. Welcome to my home on the web, I'm so glad you're here!

Follow Along


  1. 8.19.15

    This looks like the perfect drink for summer! Cheers!

    • 8.20.15
      Hunter said:

      Agreed! Thanks!

  2. 8.20.15
    Kaitlyn said:

    Yummmm! These look fantastic. The pictures are GREAT too!
    – Kaitlyn |

    • 8.20.15
      Hunter said:

      Thanks so much Kaitlyn! They’re my fav drink of the summer!

Comments are closed.