Coconut Mojito
The tropical twist on the classic Mojito that's become the most-ordered rum cocktail at beach bars worldwide. Coconut cream adds silky richness to the mint-and-lime base, creating a drink that tastes like a Caribbean vacation. Peak summer viral energy. — Crafted by Blinner with Love
Ingredients
- 2 oz White rum
- 1 oz Coconut cream
- 1 oz Fresh lime juice
- 0.8 oz Simple syrup
- 8 leaves Fresh mint
- 2 oz Soda water
- mint sprig (garnish) garnish
- toasted coconut flakes (garnish) garnish
Pairs With
Serve with Caribbean-inspired seafood like jerk shrimp, fresh fish ceviche, or coconut curried appetizers that complement the tropical coconut notes. Pair with tropical fruits, coconut-crusted appetizers, or light Asian fusion dishes for a cohesive flavor profile.
Instructions
Muddle mint leaves gently in the bottom of a highball glass
Add rum, coconut cream, lime juice, and simple syrup
Fill with crushed ice
Stir to combine and chill
Top with soda water
Garnish with a mint sprig and sprinkle of toasted coconut
Tips
Use Coco López or cream of coconut, not coconut milk — you need the rich sweetness Shake the coconut cream and rum together first if the cream isn't blending easily Toasting coconut flakes in a dry pan for 2 minutes adds incredible aroma