Sweet, luscious, and a refreshing summer cocktail, the coconut mojito is a fantastic twist on the original mojito. The recipe includes all the classic mojito ingredients—rum, lime, mint, and soda—and adds cream of coconut for a creamy, tropical spin.
When shopping, keep in mind that this recipe is designed for cream of coconut. It is sweetened and thicker than coconut cream, which is a viable substitute with an additional sweetener. Coco Lopez and Coco Reàl are popular brands ideal for coconut cocktails, including the piña colada.
Use your favorite light rum for this tropical cocktail (coconut rum is great, too). Raw sugar adds a rich depth that marries the rum, mint, and lime flavors with the coconut. Unlike most mojitos that are muddled in the glass, this cocktail is shaken and strained to ensure the thick coconut ingredient is thoroughly mixed into the drink. That also eliminates most of the mint from the glass, but you may still want to skip the straw and sip this drink through the lime zest and sugar rim.
Ingredients
-
1/2 tablespoon finely grated lime zest, for optional rim
-
2 tablespoons superfine sugar, for optional rim
-
6 to 8 fresh mint leaves, torn
-
1/2 ounce freshly squeezed lime juice, from 1/2 large lime
-
1 teaspoon raw granulated sugar
-
2 ounces light rum
-
3 tablespoons cream of coconut
-
2 to 3 ounces club soda, to taste
-
Fresh mint sprig, for garnish
-
Lime wheel, for garnish
Steps to Make It
-
Gather the ingredients.
The Spruce / S&C Design Studios
-
If you like, rim a double old-fashioned glass with lime sugar: In a shallow dish, combine the finely grated lime zest with the sugar. Wet the glass rim with a piece of lime then roll the rim in the lime sugar, shaking off any excess.
The Spruce / S&C Design Studios -
In a cocktail shaker, combine the torn mint leaves, fresh lime juice, and raw sugar. Muddle well to dissolve the sugar.
The Spruce / S&C Design Studios -
Add the rum and cream of coconut, and fill the shaker with ice.
The Spruce / S&C Design Studios -
Shake vigorously for at least 30 seconds.
The Spruce / S&C Design Studios -
Strain into the rimmed glass over fresh ice.
The Spruce / S&C Design Studios -
Top with soda and garnish with the mint sprig and lime slice.
The Spruce / S&C Design Studios
Tips
- Use a microplane or similar zester to create the finest lime zest possible so it’s similar in size to the sugar. Make the lime sugar in advance and store it in a sealed container; the lime will infuse the sugar with more flavor.
- You can use the same piece of fruit for the zest and juice. Be sure to zest before cutting the lime in half.
- If you don’t have a muddler, use a spoon that fits inside your shaker.
- A julep strainer works very well for keeping most of the mint out of the serving glass. You can also double strain the cocktail by pouring it through a fine-mesh strainer.
What Alcohol Is Best for a Mojito?
Light rum is a traditional choice for any mojito. Coconut rum is a fun option for this version; replace the light rum entirely or split the two. While you might be inclined to choose Malibu because it’s a well-known brand, there are other coconut rums worth trying. An aged rum can be quite nice in mojitos, too. If vodka is your alcohol of choice, it will work as well, and coconut vodkas are available.
Recipe Variations
- Simple syrup is a great substitute for granulated sugar because the sugar’s already dissolved. You can make it with raw sugar (or your favorite type of sugar); use about 1/4 ounce of simple syrup in the coconut mojito, and add a little more to make it sweeter.
- Coconut cream will work in this mojito, as will coconut milk and—for a non-creamy, lighter drink—coconut water. When using unsweetened versions of these ingredients, double up on the sugar.
- Make a virgin coconut mojito by skipping the rum. Add a little more lime juice and soda, or replace the rum with coconut water or lime cordial.
- Try a blended coconut mojito. This mix creates a yummy frozen cocktail, and all you need to do is add the ingredients (hold the soda) to the blender with about one cup of ice. Pour it into the glass, and top with soda or skip it entirely.
- Since it’s best when shaken, the cream of coconut version of this mojito is not ideal as a pitcher drink. You can, however, shake two cocktails at once if your shaker has the capacity. If you do want a big-batch coconut mojito, go with sweetened coconut milk (the carton variety, not canned) or coconut water, increase all the ingredients in proportion, and stir it very well in an ice-filled pitcher.
How Strong Is a Coconut Mojito?
The alcohol content of this coconut mojito recipe is a bit lighter than the average wine. When made with 80-proof light rum, it shakes up to about 10 percent alcohol by volume (ABV, 20 proof). While that is relatively light, it is so sweet and delicious that you might be tempted to drink a few, and they will add up.
