Heat the agave nectar and coconut water in a small sauce pan over medium/high heat. Bring to a boil, and then reduce to a simmer, stirring occasionally. Let simmer for 10-15 minutes, or until reduced by about half. Remove from heat and set aside. (This is your coconut simple syrup)

Dip each champagne flute into the simple syrup about 1/4 of an inch, then dip in the coconut flakes to create the coconut rim. (optional, but so fun!)

Pour 1/4 of the way up the flute with simple syrup, then another 1/4 of the way with the two juices. Top with champagne.

Enjoy!