This coconut mojito combines fresh lime juice, muddled mint, coconut rum and cream of coconut, finished with club soda for a light, tropical cocktail. It’s a delicious island-inspired twist on the classic mojito.
I enjoy serving cocktails that put a fresh spin on familiar favorites. Other fun options I make include pomegranate margaritas, cranberry Moscow mules and other fruity mojito variations. This creamy coconut mojito is especially easy to prepare at home when you want something bright, refreshing and just a little decadent.
Mojitos are one of my favorite cocktails to order out because their fresh mint and citrus flavors pair well with many dishes. At home, I like to experiment with variations—adding coconut gives the drink a creamy, tropical profile while keeping the mojito’s bright lime and mint backbone.
Table of Contents
- Coconut Mojito Ingredients
- How Do You Make A Coconut Mojito?
- Tips For The Perfect Drink
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Drink Recipes To Try
- Love This Recipe?
- Coconut Mojito Recipe
Coconut Mojito Ingredients
To make a single coconut mojito you will need:
- 2 teaspoons granulated sugar
- 2 teaspoons hot water (to dissolve the sugar)
- 8 fresh mint leaves
- 1½ ounces coconut rum
- 1 ounce fresh lime juice
- 2 ounces cream of coconut (a sweetened coconut cream product)
- 3 ounces club soda
- Mint sprigs and lime slices for garnish
How Do You Make A Coconut Mojito?
Dissolve the sugar in the hot water to make a simple syrup. Place the mint leaves and syrup in the bottom of a sturdy glass and gently muddle until the mint is fragrant and lightly crushed. Fill the glass with ice, then add the coconut rum, lime juice and cream of coconut. Top with club soda and stir gently to combine. Garnish with a lime slice and a sprig of mint, then serve immediately.
Tips For The Perfect Drink
- Use a proper muddler to bruise the mint gently. Press only a few times—over-muddling can release bitter compounds.
- Use cream of coconut (a sweetened coconut concentrate) rather than canned coconut milk or unsweetened coconut cream; the sweetness and texture are important to the recipe.
- The ingredient amounts are for one serving. To make multiple servings, scale the ingredients proportionally and mix in a pitcher for easy serving.
Quick Tip
For a decorative rim, brush the glass edge with a little honey or simple syrup and dip it into shredded coconut. It adds flavor and a pretty finishing touch.
Recipe FAQs
A coconut mojito combines cream of coconut, rum (coconut or white), club soda, fresh lime juice, mint and a bit of sugar or simple syrup.
Yes. Coconut-flavored rum enhances the tropical coconut notes and pairs well with the lime and mint. If you prefer a lighter coconut flavor, use white rum instead.
Flavor Variations
Customize the drink to suit your taste or the ingredients you have on hand:
- Fruit additions: Replace or complement the cream of coconut with tropical juices or purees like pineapple, mango, passion fruit or guava for a fruit-forward mojito.
- Soda swap: Use lime-flavored sparkling water or a citrus soda in place of club soda for extra citrus brightness.
- Rum options: Substitute regular white rum for coconut rum if you prefer a subtler coconut profile.
On a hot day, a coconut mojito feels like a quick escape to the tropics—bright, minty and smooth with just enough creaminess to be indulgent without being heavy.
More Drink Recipes To Try
Mango Mojito
5 mins
Vodka Punch
5 mins
Mojito Mocktail
5 mins
Blue Margarita
10 mins
Passion Fruit Margarita
10 mins
Love This Recipe?
If you try this coconut mojito, please rate it in the recipe card and leave a comment to share your tweaks and impressions.
Coconut Mojito
Sara Welch
Drink
Cuban
1
Ingredients
- 2 teaspoons granulated sugar
- 2 teaspoons hot water
- 8 mint leaves
- 1½ ounces coconut rum
- 1 ounce lime juice
- 2 ounces cream of coconut
- 3 ounces club soda
- mint sprigs and lime slices for garnish
Instructions
- Dissolve the sugar in 2 teaspoons of hot water to create a quick syrup.
- Place the mint leaves and the syrup in the bottom of a glass. Muddle gently until the mint is fragrant and lightly crushed.
- Add ice to the glass. Pour in the coconut rum, lime juice and cream of coconut.
- Top with club soda and stir gently to combine.
- Garnish with lime slices and mint sprigs, then serve immediately.
Notes
- Be sure to use cream of coconut, which is sweetened and thicker than canned coconut milk. Unsweetened coconut milk will not give the same texture or sweetness.
- A muddler helps release the essential oils in the mint for the best flavor. Press gently—too much force can create bitterness.
- This recipe yields one cocktail. Increase the servings to scale the ingredients for larger groups or prepare in a pitcher for easy serving.
Nutrition
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