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.
🍸 Style: Tropical / Refreshing
🌿 Flavor Profile: Minty, coconut, citrusy
🕰 Time to Make: 5 minutes
🥃 Glassware: Highball glass or tiki mug
🧊 Method: Muddled and built over ice
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
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.
Add:
1 oz coconut cream
2 oz white rum
Fill the glass with crushed ice.
Stir gently to mix the ingredients and chill the drink.
Top with soda water, filling to the rim.
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
0 servings