Drinks

Coconut Mojito Recipe

ByHailey Reed October 27, 2025October 27, 2025

Introduction

The Coconut Mojito is a refreshing twist on the classic Cuban cocktail, blending tropical coconut flavors with zesty lime and fresh mint. This vibrant drink is perfect for warm evenings or any time you want a taste of the islands.

A tall clear glass filled with a frothy white drink and ice cubes, with a salted and green herb rim on top. The glass is garnished with a green mint sprig and a yellow-green lime wedge placed on the rim. In front of the glass, on a dark textured surface, are more lime wedges scattered around. In the background, a second similar drink and a green bottle rest on a round wooden tray, with some fresh green mint leaves on the left side. The scene is lit by warm light and set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Zest of 1 lime
2 tablespoons sugar
Flaky sea salt, a pinch
1 lime, quartered
8 fresh mint leaves
1 to 2 teaspoons sugar (optional)
1½ ounces (3 tablespoons) white rum
½ ounce (1 tablespoon) coconut rum
Dash of pure vanilla extract
2 ounces (1/4 cup) canned coconut cream or cream of coconut
Ginger beer, for topping

Instructions

Step 1: Make the lime sugar by combining the lime zest, 2 tablespoons sugar, and a pinch of flaky sea salt on a shallow plate.
Step 2: Rub the rim of a tall glass with a lime wedge, then dip it into the lime sugar to coat the rim. Fill the glass with ice.
Step 3: In a cocktail shaker, combine 2 lime wedges, the fresh mint leaves, and 1 to 2 teaspoons sugar if desired. Muddle well to release the mint aroma and lime juices.
Step 4: Add the white rum, coconut rum, and a dash of vanilla extract to the shaker. Fill with ice and shake vigorously for about 30 seconds.
Step 5: Add the coconut cream to the shaker and shake again for another 30 seconds until well combined.
Step 6: Strain the mixture into the prepared glass. Top with ginger beer and stir gently to combine.
Step 7: Garnish with a sprig of mint and a sprinkle of the remaining lime sugar on the rim.

Tips & Variations

Use fresh coconut cream for a richer texture, or substitute with coconut milk for a lighter version.
If you prefer a sweeter drink, increase the amount of sugar when muddling the mint and lime.
Try using sparkling water instead of ginger beer for a less spicy finish.
For a non-alcoholic version, replace the rums with extra ginger beer or coconut water.

Storage

The Coconut Mojito is best enjoyed fresh. If you need to prepare it ahead, keep the mixed cocktail (before adding ginger beer) refrigerated for up to 24 hours. Add ice and ginger beer just before serving to maintain fizz and freshness.

How to Serve

A tall clear glass filled with a white, frothy drink with ice cubes inside, topped with a salted rim mixed with green herbs, a yellow lemon wedge, and a sprig of fresh green mint leaf on top. In front of the glass, there are several yellow lemon wedges scattered on a dark surface with a dusting of salt. In the blurred background, there is a second identical glass garnished with mint on a round wooden tray along with a green bottle, all set against a warm, dark backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut milk instead of coconut cream?

Yes, you can substitute coconut milk for a lighter texture, but the drink will be less creamy and slightly less rich.

What kind of rum works best for this cocktail?

White rum is ideal as it has a clean, light flavor that pairs well with mint and lime. Coconut rum adds tropical sweetness and aroma. Using both gives the best balance.

Hailey Reed