Coconut Mojito
Cool off with a tropical Coconut Mojito, a sweet, minty-fresh cocktail made with coconut syrup, cream of coconut, rum, lime juice and fresh mint.
Servings 1 cocktail
Calories 245kcal
Ingredients
- 8-10 mint leaves
- ½ ounce coconut syrup
- 1 ounce fresh lime juice approximately 1 lime
- 2 ounces light rum
- splash cream of coconut such as Coco Lopez
- 2-4 ounces club soda
- lime wedge for garnish
- mint sprig for garnish
Instructions
- 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.
Notes
Use fresh lime juice if possible. It’s a lot sweeter than store-bought lime concentrate and tastes more natural.
Cream of coconut is different from coconut cream. Coco Lopez is the brand most tiki bartenders love to use; another is called Real Gourmet.
You can use coconut rum, but it can be a bit cloying in flavor, so I prefer coconut syrup. If you use coconut rum, use plain simple syrup instead or none at all, depending on how sweet the rum is.
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.
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.
Nutrition
Serving: 8ounces | Calories: 245kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Sodium: 43mg | Potassium: 102mg | Fiber: 1g | Sugar: 20g | Vitamin A: 439IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg
