If you’re not a fan of the classic mojito, you HAVE to try coconut mojitos!
Oh my heavens, they’re SO good!
I LOVE coconut so this drink is right up my alley. Not only are they refreshing but they have the perfect hint of sweetness, citrus, mint, and tons of coconut flavor.
This cocktail is a fun twist of the classic mojito from Havana, Cuba. If you’re looking for classic Cuban mojitos, click here.
Let me show you how I made these mojitos for happy hour!
Ingredients You’ll Need
First things first, if you’re looking for a creamy coconut mojito made with cream of coconut, coconut cream, or coconut milk, this isn’t the recipe for you.
For this recipe, we’re turning a Cuban mojito into a coconut mojito by using coconut water + coconut rum!
- Unsweetened shredded coconut + lime zest + kosher salt. This is for the glass rim. Sure, it’s not customary to add a salt or sugar rim to the glass like you do with margaritas. I, however, thought it would be a fun addition!
- Coconut rum. Instead of using white rum like the classic mojito, I recommend a light coconut rum since they’re typically sweeter with the most intense coconut flavor. Don’t recommend the dark coconut rum version.
- Coconut water. If you can’t find fresh coconut water, I recommend Vita Coco coconut water since it has the least amount sugar and it’s as fresh as the original.
- White cane sugar. This is our sweetener instead of simple syrup. If you plan on using simple syrup instead of sugar, shake/strain the drink with a cocktail shaker.
- Fresh lime juice. Don’t use bottled juice!
- Fresh mint leaves. For muddling and garnish.
- Club soda. To finish off our drink.
How To Make A Coconut Mojito
- For the glass rim. On a plate, combine unsweetened shredded coconut, lime zest, and kosher salt. Run a lime wedge around the rim of the glasses and dip them in coconut salt mixture to coat. Set aside.
- Dissolve the sugar. In a cocktail glass or highball glass, add the cane sugar and lime juice. Gently stir until the sugar is dissolved.
- Muddle the mint. Add the mint leaves to the bottom of the glass. Gently muddle the mint leaves with a cocktail muddler until the mint leaves release their oils (you’ll smell it!).
- Add the rum + coconut water. Pour in the coconut rum and coconut water. Stir to combine with the lime, sugar, and mint.
- Add ice and garnish. Fill the glass with ice then top off the drink with club soda. Garnish with mint sprigs and lime wedges/slices.
Coconut Mojito Variations
- Make a frozen mojito! Blend all the ingredients with 1 cup of ice in a high speed blender.
- Replace rum for vodka, gin or tequila. You make the rules!
- Mango mojito? Replace the coconut water with mango juice (or make a Frozen Mango Moscow Mule!)
- Pineapple mojito? Replace the coconut water with pineapple juice.
- Strawberry mojito? Add a few sliced strawberries and muddle them with the mint.
- Scaling. This recipe makes 1 cocktail however you can double, triple, or make a whole pitcher! You can adjust the servings using the recipe card below.
You may also like:
- Classic Cuban Mojito
- Guava Coconut Lime Margarita
- Frozen Mango Moscow Mule Recipe
- Elderflower Guava Mimosa Recipe
Coconut Mojito Recipe
- 1 tablespoon unsweetened shredded coconut
- 1/2 tablespoon lime zest
- 1 tablespoon kosher salt
- 1 tablespoon cane sugar
- 2 tablespoons fresh lime juice
- 6 mint leaves plus more for garnish
- 2 ounces coconut rum room temperature
- 2 ounces coconut water
- 2 ounces Club soda
- Ice cubes
- Lime wedges for garnish
- On a plate, combine unsweetened shredded coconut, lime zest, and kosher salt. Run a lime wedge around the rim of the glasses and dip them in coconut salt mixture to coat. Set aside.
- In a glass, add the cane sugar and lime juice. Gently stir until the sugar is dissolved.
- Add the mint leaves to the bottom of the glass. Gently muddle the mint leaves with a muddler until the mint leaves release their oils.
- Pour in the coconut rum and coconut water. Stir to combine with the lime, sugar, and mint.
- Fill the glass with ice then top off the drink with club soda.
- Garnish with mint sprigs and lime wedges/slices.
Originally posted August 2020. Updated March 2022.