Coconut-Grape Bellini

Line a small baking sheet with parchment paper. Thread 2 or 3 grapes onto each of eight 3- to 4-inch skewers; place on prepared baking sheet. Freeze 3 to 4 hours or until firm.

Pour 1 tablespoon 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 into coconut water, then into coconut to coat.

In a pitcher or large glass measuring cup combine the remaining coconut water, grape-flavor water and coconut extract. Pour into prepared glasses. Add sparkling wine and grape skewers.