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This easy coconut mojito recipe is a creamy rum coconut cocktail made with fresh mint, lime, and cream of coconut. It’s a simple tropical cocktail that is ideal for summer gathering.
about this Coconut Mojito
Sometimes you want a classic mojito, and other times you want something with a little more tropical flair. This coconut mojito hits that sweet spot between familiar and exciting, giving you all the minty-lime goodness you love with a creamy coconut twist that makes it feel like vacation.
The best part about this coconut cocktail? It’s surprisingly balanced. I was worried the cream of coconut might make it too heavy, but after testing both coconut milk and cream of coconut, I found that cream of coconut gives you just enough richness without weighing down the drink. It adds this lovely creamy texture that makes each sip feel indulgent while still being light enough for those hot summer days.
This rum coconut cocktail comes together in minutes, but the flavors taste like you spent way more time on it. The combination of muddled mint, tart lime, and that hint of coconut creates something really special. Whether you’re hosting a summer party or just want to treat yourself to something delicious, this tropical drink delivers every time.
You can easily scale this recipe up for a crowd, and trust me, you’ll want to. Once people try this coconut mojito, they’re going to want seconds!
Why You’ll Love This Recipe
Because sometimes you want to feel like you’re on a beach… without actually leaving your kitchen.
- It’s a tropical twist on a classic – All the minty lime freshness of a mojito, but with creamy coconut vibes that make it feel like vacation in a glass.
- Make it your way – Go full rum for happy hour, or skip the booze and turn it into a creamy mocktail. .
- Pairs with literally everything summer – Grilled shrimp? Check. Spicy tacos? Yup. Just sitting on the patio with your feet up? Absolutely.
- Surprisingly refreshing – Coconut might scream “rich and creamy,” but with the lime and mint, it’s light, bright, and super sippable.
ingredients
Fresh mint leaves. You’ll want the freshest mint you can find for this recipe. The oils in fresh mint are what give this drink its signature aroma and flavor. Gently muddle them to release those oils without making the drink bitter.
Lime wedges. Fresh lime is absolutely essential here! The tartness balances out the sweetness of the coconut perfectly. Cut your lime into wedges rather than just juicing it so you get those lovely oils from the peel too.
Simple syrup. This adds just a touch of sweetness to balance everything out. You can adjust the amount based on your taste preferences and how sweet your coconut rum is.
Coconut rum. Malibu or similar coconut rum works well in this recipe. The coconut flavor isn’t overpowering, but it gives the drink that tropical character we’re after.
Cream of coconut. This is the secret ingredient that makes this mojito special! Cream of coconut (like Coco Lopez) is thicker and sweeter than coconut milk, which gives the drink its creamy texture and rich coconut flavor.
Club soda. This adds the refreshing fizz that makes mojitos so satisfying. Use as much or as little as you prefer, depending on how strong you like your cocktails.
this recipe’s must-haves
Making a coconut mojito requires a few key tools to get everything just right. A cocktail shaker for combining all your ingredients and getting that perfect chill. You’ll also need a muddler to gently release those mint oils.
A jigger or measuring cup helps ensure your proportions are spot-on.
If you’re doing the optional sugar rim, a microplane for zesting lime is a must.
Finally, don’t forget a cocktail strainer to keep any mint pieces or ice chips from ending up in the final drink.
here’s how to make this Coconut Mojito
Rim the Glass
Mix lime zest and sugar on a plate. Rub the rim of a tall glass with a lime wedge, then dip it into the lime sugar.
Muddle
In a cocktail shaker, gently muddle mint leaves with lime wedges and simple syrup. Be careful to release the mint oils without over-crushing the leaves.
Shake
Add coconut rum and cream of coconut to the shaker. Fill with ice and shake vigorously for 10–15 seconds until well combined and chilled.
Strain
Strain the mixture into your prepared glass filled with ice.
Top and Stir
Top with club soda and stir gently to keep the fizz intact.
Garnish
Add a mint sprig and a lime wedge for a fresh look.
Tips for Success
- Muddle mint gently to release oils without bitterness. This is probably the most important tip for any mojito! Too aggressive and you’ll end up with a bitter, unpleasant drink.
- Cream of coconut is not the same as coconut cream or coconut milk – use the right one for the right creamy sweetness. Cream of coconut is much sweeter and thicker than coconut cream, which makes it ideal for cocktails because it adds both flavor and a lovely texture without making the drink too thin.
- Chill the glass to keep your coconut mojito extra cold and refreshing. Just pop it in the freezer for a few minutes before making your drink, and you’ll notice how much longer it stays perfectly chilled.
- Adjust sweetness with simple syrup depending on your taste and the brand of coconut rum. Some coconut rums are sweeter than others, so taste as you go and add more simple syrup if needed.
variations
Frozen Coconut Mojito: Add all ingredients to a blender with 1 cup ice and blend until smooth for a frozen version that’s like a tropical slushie.
Mocktail Version: Replace coconut rum with 2 oz coconut water or coconut milk and use extra lime juice to taste. You’ll still get those tropical flavors without the alcohol.
Pineapple Coconut Mojito: Add 2 oz pineapple juice for a tropical twist.
Coconut Mojito Pitcher: Scale up and prepare in a pitcher, but hold off on adding club soda until you’re ready to serve individual glasses.
Substitutions
Coconut milk instead of cream of coconut: Use 2 oz coconut milk for a lighter, less sweet version that still has that tropical flavor.
Coconut cream instead of cream of coconut: Use the same amount, but add 1/2 teaspoon more simple syrup to balance the sweetness since coconut cream isn’t as sweet as cream of coconut.
More coconut cocktails to sip on: Coconut Margarita I Skinny Piña Colada I Boozy Coconut Hot Chocolate I Coconut Mango Lassi
faqs
Need more drink recipes? Check out my booze page!
what to serve with this Coconut Mojito
This coconut mojito pairs well with so many summer foods! The tropical flavors work especially with spicy and savory dishes that need a cooling, refreshing contrast.
For appetizers, try serving it alongside some grilled pineapple salsa with chips, or this vibrant pineapple mango salsa that echoes those tropical notes.
Light salads are another delish pairing. This mango chicken salad served as lettuce wraps makes for a refreshing meal that won’t compete with your cocktail. Or try a simple cucumber tomato salad for something light and cooling.
For more substantial dishes, tropical recipes really shine here. These mango garlic shrimp skewers bring some heat that the creamy coconut mojito cools down beautifully. You could also serve citrus jalapeño chicken tostadas or Jamaican jerk chicken sliders for bold flavors that pair wonderfully with this tropical cocktail.
how to prepare ahead of time
Best served fresh since the club soda will lose its bubbles quickly if stored. If you need to make the base ahead of time, you can prepare everything except the club soda and keep it chilled in the refrigerator for up to 4 hours. Add the club soda right before serving.
more of our favorite mojito recipes
If you love this coconut twist on the classic mojito, you’ll definitely want to try some other fun variations! A lemon mojito brings bright citrus flavors that are perfect for spring and summer sipping.
For something with tropical fruit flavors, the mango mojito offers sweet, juicy notes that pair beautifully with the mint and lime.
And if you’re feeling adventurous, the dirty mojito adds an unexpected twist that cocktail enthusiasts absolutely love.
Finally, if you make this Coconut Mojito recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Coconut Mojito
ingredients
- 2 tsp lime zest
- 1/4 cup sugar
- 8 to 10 fresh mint leaves
- ½ lime cut in half
- ½ tsp simple syrup adjust to taste
- 2 oz coconut rum Malibu or similar
- 1 oz cream of coconut like Coco Lopez
- 3 oz club soda or to taste
- Crushed ice
- Garnish: Mint sprig, lime wheel
instructions
- Combine lime zest and sugar for the rim in a shallow wide-mouthed bowl or on a rimmed plate. Rub the rim of your cocktail glass with lime and then run through the lime sugar. Set aside.
- Add mint leaves, lime wedges, and simple syrup to an empty shake. Gently muddle until the lime wedges have broken down and juices release.
- Add coconut rum and cream of coconut to the shaker. Fill with ice and shake vigorously for 10–15 seconds.
- Fill rimmed cocktail glass with ice. Strain cocktail into the glass.
- Top with club soda and stir gently.
- Garnish with a mint sprig and lime wheel. Serve.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
