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Coconut Mojito
Ben Carraoli

Coconut Mojito

When I first tried making this coconut mojito, I couldn’t believe how simple yet refreshing it was. The mix of creamy coconut cream with fresh mint and zesty lime instantly transported me to a tropical beach. I love experimenting with cocktails at home, and this recipe is now one of my all-time favorites.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 1
Course: Drinks
Calories: 210
Ingredients Method

Ingredients
  

  • 10 fresh mint leaves – Fresh leaves release essential oils that add a crisp aroma. Avoid dried mint.
  • 1/2 oz freshly squeezed lime juice – Fresh juice is tangy and brighter than bottled versions.
  • 3 oz coconut cream – Thick and creamy it gives the drink its tropical richness. Don’t swap with coconut milk.
  • 2 tbsp granulated sugar – Balances lime and mint. You can use honey or stevia for a lighter touch.
  • 4 oz club soda – Adds refreshing fizz to balance the creaminess.
  • Ice cubes – Essential for chilling and keeping the drink refreshing.
  • Mint sprig and lime slice – For garnish and presentation.

Method
 

  1. Place fresh mint leaves in your serving glass. Use a muddler to gently press and twist them, releasing their fragrant oils without tearing them too much.
  2. Pour in freshly squeezed lime juice and add sugar. Stir until the sugar begins dissolving. This gives the mojito its sweet-tart balance.
  3. Add the coconut cream and stir well. The cream blends beautifully with lime and mint, giving the mojito a smooth tropical twist.
  4. Fill the glass with ice cubes, then top with club soda. This fizz makes the drink extra refreshing while keeping it light.
  5. Finish with a sprig of mint and a lime slice. Serve chilled and enjoy your mini vacation in a glass!