Sip on the Coconut Mojito, an even more tropical twist on the classic rum cocktail. Complemented by fresh mint and rum, this sweet cocktail comes together with coconut syrup and a splash of coconut cream.
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Coconut Mojito recipe
If you’re ready for a vacation, let me hand you your ticket to a tropical paradise: a refreshing Coconut Mojito.
This unique version of the classic mojito cocktail isn’t just a mojito made with overly sweet coconut rum. It’s made with homemade coconut simple syrup and gets a splash of coconut cream.
The Coconut Mojito carries the light, delicate and earthy flavor of fresh coconut, mixed with fresh mint, lime juice and a touch of bubbles.
Let’s get into this cocktail and how to make it yourself at home.
Why you’ll love this recipe
You’ll love this tropical cocktail recipe, for a few reasons:
- The Coconut Mojito is a delicious, flavorful and refreshing summer cocktail.
- Coconut syrup and cream of coconut offer a fun twist on this classic cocktail.
- It’s not overly coconutty, so you can tweak this cocktail to your liking if you’re on the fence about coconut.
- This rich, creamy mojito is easy for beginner home bartenders to assemble.
Serve this cocktail at tropical pool parties, sip it on the beach or enjoy it anytime you’re craving a slice of beach vacation.
What is a mojito?
The classic mojito recipe is a cocktail with simple ingredients: rum, sugar, lime juice, mint leaves and club soda.
It is a refreshing summer drink that perfectly balances sweet, tart and fresh flavors. It can be easily customized with flavored simple syrups, as we do in this invigorating Coconut Mojito, or by muddling fruits.
Originating in Cuba (although the exact origin remains uncertain), the mojito is a beloved drink served at bars, clubs, brunches, parties and girls’ nights. It is a classic summer cocktail.
Tools & glassware
To create a mojito at home, you’ll need a sturdy cocktail muddler. This handy tool helps you mash the mint to release its oils and fragrance. If you don’t have a muddler, use the blunt end of a wooden spoon.
Feel free to mix the cocktail directly in the glass. However, if you prefer a smooth drink without flecks of herbs, muddle the ingredients in a cocktail shaker or mixing glass, then strain the mixture into a cocktail glass through a fine-mesh strainer.
Serve your Coconut Mojito in a tall glass, such as a highball glass, to showcase its vibrant colors.
To make this creamy Coconut Mojito recipe, here’s what you will need to stock up on:
Coconut syrup: Traditional mojitos are sweetened with sugar or plain simple syrup, but this one uses coconut syrup. You can buy it online, but it’s easy and more cost-effective to make your own coconut simple syrup at home with sugar, water and coconut extract. It’s best to use white sugar, since it won’t change the color of the drink like brown sugar will.
Lime juice: Fresh tastes the best, but high-quality lime juice concentrate from the store is fine. Keep in mind it can be more tart than fresh limes.
Light rum: Also called silver or white rum, light rum is the clear, colorless rum used in mojitos. Bacardi and Cruzan are both solid brands to try. If what you have is coconut rum, see the Variations and Substitutions section below.
Fresh mint: You’ll need fresh mint leaves to muddle (about 8-10 mint leaves per cocktail) plus fresh mint sprigs to decorate each glass with.
Cream of coconut: This adds a touch of natural coconut flavor to your drink. It’s optional, as you will get plenty of coconut flavor from the syrup, but recommended. Coco Lopez is the brand most tiki bartenders love to use; there’s also Real Gourmet or you can make cream of coconut from coconut milk at home. Bear in mind that cream of coconut is different from coconut cream. Another substitute is coconut water.
Club soda: Any kind of carbonated water will work here (club soda, seltzer water, soda water — they’re all pretty much the same). It adds a little carbonation to make this drink extra refreshing.
Garnishes: Mojitos are usually garnished with sprigs of mint and lime wedges or lime wheels.
Ice cubes: You’ll also need fresh ice to serve with each cocktail.
Variations and substitutions
Try one of these variations on this delicious Coconut Mojito recipe to mix things up:
Coconut mojito with coconut rum: You can use coconut rum, but it can be a bit cloying in flavor, which is why coconut syrup gets my vote as the perfect way to add coconut flavor to a drink. If you use coconut rum, use plain simple syrup instead, or not at all, depending on how sweet the rum is.
Coconut pineapple mojito: Use pineapple juice instead of lime juice for an extra tropical combination.
Passionfruit coconut mojito: Another great combo would come from using passion fruit juice instead of lime juice.
Frozen mojito: Check out my frozen mojito recipe for an even more refreshing twist. I recommend making mint syrup and adding coconut extract to it. Follow the frozen mojito recipe there as it’s a little different than throwing all the ingredients in the blender, but do be sure to add a smidge of cream of coconut to the blender as well.
How to make a Coconut Mojito
Here’s how to make this tropical drink! Thought it seems to have a lot of steps, the Coconut Mojito is a super simple recipe, and I’ll walk you through it.
First, make your coconut syrup. Start by combining equal parts sugar and water in a medium saucepan on the stove. Stir together until dissolved and let cool completely. Then add a touch of coconut extract for flavor. Store extra in a mason jar in the fridge for up to one month.
In a highball glass, add the mint leaves and coconut simple syrup. Muddle together to release the oils of the mint leaves.
Top with a handful of ice cubes, filling the glass all the way.
Add the lime juice and rum over top
Then add a splash of coconut cream. Top with club soda.
Gently stir everything together if desired.
Garnish it with a straw, lime wedge and a mint sprig. You can add some flecks of dried coconut to the top if you like.
Then, pretend you’re on a tropical island and you’re all set to enjoy this amazing cocktail!
Tips & tricks
Use fresh lime juice if possible. It’s a lot sweeter than store-bought lime concentrate and tastes more natural.
Make your coconut simple syrup ahead of time. It only takes 10 minutes of hands-on time, but it will need to cool down before you use it.
What to serve with Coconut Mojitos
The fresh, tropical flavors of coconut go especially well with many spirits, but it is best with vodka, rum or tequila. These spirits perfectly complement the flavor.
White rum, also known as silver rum, is the ideal choice for Mojitos. Its clear color allows the mint and lime flavors to shine through. Popular brands like Bacardi and Mount Gay are excellent options for creating the perfect summer Mojito.
More mojito recipes
Try another fun mojito variation! We love these:
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- 8-10 mint leaves
- ½ ounce coconut syrup
- 1 ounce fresh lime juice approximately 1 lime
- 2 ounces white rum
- splash cream of coconut such as Coco Lopez
- 2-4 ounces club soda
- lime wedge for garnish
- mint sprig for garnish
- In a highball glass, add the mint leaves and coconut simple syrup. Muddle together to release the oils of the mint leaves.
- Top with ice, filling the glass all the way.
- Add the lime juice, rum and a splash of coconut cream. Top with club soda.
- Gently stir if desired.
- Garnish with a straw, lime wedge and a mint sprig.
To make coconut syrup:
- Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat. Stir until sugar has dissolved. Do not boil.
- Remove from heat and let cool for 5 minutes.
- Stir in 2 teaspoons coconut extract.
- Store in a mason jar or other food-safe, airtight container for up to one month.
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