This Coconut Mojito brings together cool mint, fresh lime, and creamy coconut rum in one frosty glass that tastes like vacation in a sip. I first tried something like this at a beachside bar in Florida, and I've been making my own version ever since because it's surprisingly easy to mix up at home. The coconut cream adds this rich, almost dessert-like sweetness that balances perfectly with the bright lime and mint.
If you're looking for more refreshing drinks to try, my Watermelon Mojito and Iced Strawberry Matcha Latte are both crowd favorites, and for something a little different, the Sugarcane Juice is incredible on hot afternoons.
Why You will Love This Recipe !
This coconut rum drink comes together in about five minutes, which means you can mix one up on a whim without any fancy prep work. The ingredients are simple and easy to find, and the muddling process is actually kind of fun once you get the hang of it. You get that perfect balance of sweet and tangy with just enough coconut to make it feel special without overwhelming the fresh mint. Plus, it looks gorgeous in the glass with all those lime wheels and mint sprigs, so it's great for impressing friends at a backyard get-together.
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Coconut Mojito Ingredients
Fresh mint and coconut cream turn this classic cocktail into something special.
See Recipe Card Below This Post For Ingredient Quantities
- Fresh Mint : Releases aromatic oils when muddled and gives the drink its signature coolness. Use fresh leaves for the best flavor.
- Lime : Provides fresh citrus juice and brightness. Muddling releases the oils from the peel too.
- Lime Simple Syrup : Adds sweetness and balances the tartness of the lime. Plain simple syrup works fine if that's what you have.
- Coconut Rum : The star of this tropical mojito. It brings coconut flavor and a smooth kick. Regular white rum works if you want a lighter coconut taste.
- Cream of Coconut : Creates that creamy, rich texture and sweet coconut flavor. This is different from coconut milk, so check the label.
- Club Soda : Adds fizz and lightness. It cuts through the sweetness and makes the drink refreshing.
- Extra Lime Juice: A squeeze at the end brightens everything up and lets you adjust the tartness to your taste.
- Optional Garnishes: Lime wheel, mint sprig, and flaked coconut make it look as good as it tastes.
How to Make Coconut Mojito
These steps walk you through making a perfectly balanced coconut mojito with fresh, bright flavors.
- Muddle the Mint and Lime: Place the fresh mint leaves and lime in a tall glass. Muddle carefully to release the mint oils and fresh lime juice. Avoid grinding them too much to prevent mint pieces from floating in your drink. You want to press gently, not pulverize.
- Add Ice: Fill the glass halfway with ice over the muddled ingredients. This keeps everything cold and creates the base for your cocktail.
- Prepare Cocktail: In a cocktail shaker, add ice, lime simple syrup, coconut rum, and cream of coconut. Shake well for 20 seconds to combine. You'll hear the ice rattling and feel the shaker get frosty cold.
- Strain and Pour: Strain the mixture into your glass, over the muddled mint and lime. The strainer catches any ice chips while letting the smooth mixture flow through.
- Top with Club Soda: Carefully top the drink with club soda. Stir gently to mix. The bubbles will rise up and create that refreshing fizz.
- Adjust Lime Juice: Add a squeeze of fresh lime juice to taste, if desired. Some people like it tangier, so adjust until it tastes just right to you.
- Garnish: Garnish with a lime wheel, a sprig of mint, and a dollop of coconut flakes for a tropical touch. This makes it look like something from a beach bar.
Substitutions and Variations
Coconut Rum: Swap it out for regular white rum if you want a lighter coconut flavor, or use vodka for a completely different vibe.
Cream of Coconut: Coconut milk mixed with a bit of simple syrup can work in a pinch, though it won't be quite as rich. You can also use coconut syrup if you find it.
Simple Syrup: Honey or agave syrup can replace the lime simple syrup. Just adjust the amount since they have different sweetness levels.
Mocktail Version: Leave out the rum and use coconut water or coconut milk with a splash of coconut extract for a refreshing coconut mojito mocktail.
Spice It Up: Add a thin slice of jalapeño to the muddling step for a spicy kick that contrasts nicely with the sweet coconut.
Equipment
Jigger: Helps you measure the rum and coconut cream accurately so your drink has the right balance.
Muddler: Essential for gently pressing the mint and lime to release their flavors without shredding them into bits.
Highball Glasses: Tall glasses show off the layers and give you plenty of room for ice and garnishes.
Storage and Make-Ahead Tips
Mojitos are best enjoyed fresh since the ice and carbonation start to change after a few minutes. If you want to prep ahead, you can muddle the mint and lime in your glass, then cover and refrigerate for up to an hour. When you're ready to serve, just add the ice, shake up the cocktail mixture, and top with club soda.
You can also batch the rum and coconut cream mixture in a mason jar and keep it in the fridge for up to two days. When you want a drink, just shake it with ice and add fresh club soda.
Expert Tips
Don't Over-Muddle: Press the mint and lime gently. If you grind too hard, the mint gets bitter and you'll have tiny green bits floating everywhere.
Use Fresh Mint: Dried mint doesn't have the same aromatic oils. Fresh mint makes all the difference in a mojito.
Chill Your Glass: Pop your glass in the freezer for 10 minutes before making the drink. It keeps everything colder longer.
Adjust Sweetness: Taste before you garnish. If it's too sweet, add more lime juice. If it's too tart, add a touch more simple syrup.
Quality Coconut Rum: A good coconut rum makes a noticeable difference. Cheap versions can taste artificial, so grab a mid-range bottle if you can.
Don't Skip the Shake: Shaking for the full 20 seconds chills the mixture and blends the coconut cream smoothly into the rum and syrup.
FAQ
A Coconut Mojito is a tropical version of the classic mojito that uses coconut rum and cream of coconut instead of regular rum and sugar. You still get fresh mint and lime, but with a creamy, sweet coconut flavor that makes it taste like a beach vacation. It's refreshing, easy to make, and perfect for summer.
The biggest mistake is over-muddling the mint, which makes it taste bitter and leaves bits floating in your drink. Another common one is forgetting to shake the cocktail long enough, so the ingredients don't blend properly. Also, using too little lime juice makes it overly sweet, and skimping on fresh mint means you miss out on that signature aroma.
Yes, coconut rum is fantastic in a mojito. It adds a tropical sweetness that pairs really well with the fresh mint and lime. The coconut flavor doesn't overpower the drink but gives it a creamy, island vibe that feels a little more special than a regular mojito. If you like piña coladas, you'll probably love coconut rum in your mojito.
A dirty mojito usually refers to a version where you don't strain out the muddled mint and lime pieces. Some bartenders also use the term for mojitos made with dark rum instead of white rum, which gives it a deeper, richer flavor. In this coconut version, you're straining the shaken mixture, so it stays clean and smooth.
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Pairing
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Coconut Mojito
Ingredients
Method
- Place mint leaves and lime halves in a tall glass. Use a muddler to gently crush them to release the mint oils and fresh lime juice. Be careful not to over-muddle.
- Fill the glass halfway with ice, covering the muddled ingredients.
- In a cocktail shaker, combine lime syrup, coconut rum, and cream of coconut. Fill the shaker with ice and shake for about 20 seconds.
- Strain the mixture from the shaker into the prepared glass.
- Top the drink with club soda, stirring gently. Taste and add extra lime juice if needed.
- Garnish with a lime wheel, a sprig of mint, and optional coconut flakes.
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