Coconut Mojito
This Coconut Mojito is a creamy, refreshing twist on the classic mojito, made with fresh mint, lime, white rum, coconut rum, and full‑fat coconut milk for a tropical, dairy‑free cocktail that feels like a beach vacation in a glass.
Ingredients
- 10-12 leaves fresh mint plus extra for garnish; use bright green, perky leaves
- 2 tablespoons granulated sugar or cane sugar; or 2 tablespoons simple syrup per drink to taste
- 4 wedges lime from 1 medium lime, plus extra slices or wheels for garnish
- 3 ounces white rum
- 2 ounces coconut rum such as Malibu or similar
- 4 ounces full-fat canned coconut milk well shaken; chilled for extra creaminess
- 2-4 ounces club soda or sparkling water to top, more or less to taste
- 1/2 teaspoon coconut extract optional, for extra coconut flavor
- 1/2-1 cup ice crushed ice or ice cubes, plus more for serving
- 1-2 tablespoons shredded coconut lightly toasted, optional, for garnish
Instructions
- Add the fresh mint leaves, sugar (or simple syrup), and lime wedges to a sturdy glass or cocktail shaker. Use a muddler or the back of a wooden spoon to gently press down and twist 10–15 times. You want to bruise the mint and release the lime juice without shredding the leaves. You should smell a bright minty-lime aroma.10-12 leaves fresh mint, 2 tablespoons granulated sugar, 4 wedges lime
- Pour in the white rum, coconut rum, and coconut milk. If using coconut extract, add it now. Stir well with a bar spoon or long spoon until the sugar starts to dissolve and the coconut milk is evenly combined. The mixture should look creamy and pale with flecks of mint.3 ounces white rum, 2 ounces coconut rum, 4 ounces full-fat canned coconut milk, 1/2 teaspoon coconut extract
- Add the crushed ice or ice cubes to the shaker or glass. If using a cocktail shaker, cover and shake for 10–15 seconds, until the outside feels frosty. If mixing directly in the glass, stir vigorously for 20–30 seconds. This chills the drink and lightly dilutes it so it’s smooth and refreshing.1/2-1 cup ice
- For a cleaner look, strain the mixture into two glasses filled with fresh ice, leaving most of the mint and lime solids behind. For a more rustic, speckled mojito, simply divide the mixture between two glasses, mint and all.
- Slowly top each glass with 2–4 ounces of club soda or sparkling water, depending on how light you like your drink. Gently stir to combine without knocking out too many bubbles.2-4 ounces club soda or sparkling water
- Garnish each coconut mojito with a fresh mint sprig, a lime slice or wheel on the rim, and a sprinkle of toasted shredded coconut if desired. Serve immediately with a straw, and give it a quick stir before each sip as the coconut milk may settle.10-12 leaves fresh mint, 4 wedges lime, 1-2 tablespoons shredded coconut
Notes
Yield: 2 generous cocktails. For a lighter drink, use less sugar, choose a less sweet coconut rum, and add extra club soda. For make-ahead, mix lime juice, sugar (or simple syrup), rums, and coconut milk up to 24 hours in advance and chill; muddle fresh mint and add club soda and ice just before serving. Coconut milk naturally separates—shake or stir well before serving. Variations: blend with ice for a frozen coconut mojito; swap half the coconut milk for pineapple juice for a coconut pineapple mojito; use light coconut milk and zero-calorie sweetener for a skinny version; add jalapeño slices when muddling for a spicy twist; or omit alcohol and add extra coconut milk and a splash of coconut water for a virgin coconut mojito.
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