A tropical twist on the classic mojito, the Coconut Mojito is a creamy, refreshing cocktail that blends fresh mint, lime juice, coconut cream, and white rum. It’s the perfect balance of sweet, citrusy, and coconutty, making it a delightful escape to the tropics in every sip.
📋 Cocktail Overview
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🍸 Style: Tropical / Refreshing
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🌿 Flavor Profile: Minty, coconut, citrusy
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🕰 Time to Make: 5 minutes
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🥃 Glassware: Highball glass or tiki mug
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🧊 Method: Muddled and built over ice
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1 cup coconut milk (full fat)
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½ cup sugar
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Simmer until thickened, about 5-10 minutes. Cool and store in the refrigerator.
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Highball glass or tiki mug
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Muddler or bar spoon
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Jigger or measuring tool
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Cocktail shaker (optional)
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Ice crusher or Lewis bag
1. Muddle the Mint
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In the bottom of the glass, add:
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8–10 mint leaves
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½ oz simple syrup
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¾ oz lime juice
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Gently muddle to release the mint oils, but avoid tearing the leaves.
2. Add Coconut & Rum
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Add:
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1 oz coconut cream
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2 oz white rum
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Fill the glass with crushed ice.
3. Stir & Top
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Stir gently to mix the ingredients and chill the drink.
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Top with soda water, filling to the rim.
4. Garnish & Finish
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Garnish with a mint sprig and a lime wheel.
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Optionally, sprinkle a pinch of shredded coconut over the top for added visual appeal and aroma.
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Creamier Version: Increase the coconut cream to 1½ oz for a richer, creamier texture.
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Frozen Coconut Mojito: Blend all ingredients with ice for a slushy, beach-style drink.
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Pineapple Coconut Mojito: Add 1 oz pineapple juice for a tropical twist.
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Spicy Coconut Mojito: Muddle a slice of jalapeño with the mint for a spicy kick.
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Mocktail Version: Omit the rum and add a splash of coconut water or coconut soda.
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Appetizers: Coconut shrimp, mango salsa, or ceviche
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Snacks: Plantain chips, spiced cashews, or grilled pineapple skewers
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Dessert: Piña colada cake, coconut macaroons, or key lime pie
Ingredients
Directions
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1 cup coconut milk (full fat)
-
½ cup sugar
-
Simmer until thickened, about 5-10 minutes. Cool and store in the refrigerator.
-
Highball glass or tiki mug
-
Muddler or bar spoon
-
Jigger or measuring tool
-
Cocktail shaker (optional)
-
Ice crusher or Lewis bag
1. Muddle the Mint
-
In the bottom of the glass, add:
-
8–10 mint leaves
-
½ oz simple syrup
-
¾ oz lime juice
-
-
Gently muddle to release the mint oils, but avoid tearing the leaves.
2. Add Coconut & Rum
-
Add:
-
1 oz coconut cream
-
2 oz white rum
-
-
Fill the glass with crushed ice.
3. Stir & Top
-
Stir gently to mix the ingredients and chill the drink.
-
Top with soda water, filling to the rim.
4. Garnish & Finish
-
Garnish with a mint sprig and a lime wheel.
-
Optionally, sprinkle a pinch of shredded coconut over the top for added visual appeal and aroma.
-
Creamier Version: Increase the coconut cream to 1½ oz for a richer, creamier texture.
-
Frozen Coconut Mojito: Blend all ingredients with ice for a slushy, beach-style drink.
-
Pineapple Coconut Mojito: Add 1 oz pineapple juice for a tropical twist.
-
Spicy Coconut Mojito: Muddle a slice of jalapeño with the mint for a spicy kick.
-
Mocktail Version: Omit the rum and add a splash of coconut water or coconut soda.
-
Appetizers: Coconut shrimp, mango salsa, or ceviche
-
Snacks: Plantain chips, spiced cashews, or grilled pineapple skewers
-
Dessert: Piña colada cake, coconut macaroons, or key lime pie