Coconut Mojito

The classic mojito was first made in Cuba. It’s sweet, refreshing, and super moreish. But this coconut mojito recipe is next-level incredible.

Coconut mojitos take everything you love about the classic Cuban cocktail and add a lovely tropical, creamy element.

Though you can simply use coconut rum, it becomes wonderfully smooth and luscious when you add coconut milk. It’s part piña colada, part mojito, and wholly irresistible.

Easy Coconut Mojito Recipe

Mojitos consist of rum, lime, and mint, though they come in a variety of yummy flavors. They often have club soda in the mix, too, making them bubbly and refreshing.

To cut through the booze, they also include simple syrup, as most cocktails do.

The coconut mojito, or cojito, has the same general base.

You’ll start with rum, lime, mint, and simple syrup, then blend in some delicious coconutty goodness.

Ingredients

Here’s what you’ll need to make the best coconut mojito:

• Mint - it’s not a mojito without mint, so be sure to find fresh leaves.
• Simple syrup - you need sugar to balance the flavors, but using granulated sugar in a cold drink will leave behind a grainy texture. That’s why simple syrup is your bestie in cocktail making.
• Lime Juice - freshly squeezed lime juice is a must.
• White Rum - rum is the spirit of choice for a mojito, and you’ll want to use white rum because it’s lighter and has a milder flavor.
• Coconut rum - this will add sweetness and flavor.
• Cream of Coconut - this is the key ingredient that makes this cojito creamy, refreshing, and indulgent.
• Club soda - optional, but it adds a nice layer of bubbles.

How To Make a Coconut Mojito

This recipe is enough for 2 drinks.

1. Place the mint leaves, lime wedges, and simple syrup into a cocktail shaker.
2. Add any other fruits, if using.
3. Muddle the ingredients until the leaves are bruised, and the limes are crushed.
4. Add the rum, coconut rum, and coconut cream into the cocktail shaker and fill with ice.
5. Seal and shake well for at least 20 seconds.
6. Strain into a chilled glass.
7. Top it off with a splash of club soda or seltzer water.
8. Garnish with extra mint leaves and lime slices.

Coconut Mojito Variations

In my mind, the key to this drink is the coconut cream. That said, you can leave it out and just use coconut rum instead. Or scoop the cream off the top of the can and just use the coconut water that’s left behind.

And feel free to adjust the ingredient as you like. And garnish them however you prefer.

Lime slices are always great, but you can’t go wrong with a little umbrella!

If you want a whole new drink, here are some fun recipe variations:

Tropical Twist Mojito- Add 1 ounce of pineapple juice to the recipe for a tangy-sweet twist.

Mango Coconut Mojito - Muddle a few slices of canned mango with the mint leaves. Then replace the lime wedge garnish with mango to create a delicious mango-coconut combination.

Berry Coconut Mojito - Add a handful of fresh berries, such as strawberries, raspberries, or blueberries, to the glass before muddling the mint and lime. Then make the drink as instructed for a fruity and colorful version.

Ginger Coconut Mojito - muddle a small piece of fresh ginger with the mint leaves and lime wedges. It’ll give it a nice warmth.

You can also swap the club soda for ginger ale.

Passionfruit Coconut Mojito - Add 1 ounce of passionfruit juice or purée to the recipe. The tropical and tangy flavor pairs wonderfully with the creamy coconut and refreshing mint.

In the mood for something with a little more zip? Try my Limoncello Aperol Spritz!