Coconut Mojito Recipe

Coconut Mojito

1. 1

   Prep glass and toast coconut (optional)

   If using toasted coconut flakes for garnish, place 1 tsp coconut flakes in a small dry skillet over medium heat. Toast, stirring or shaking pan, until golden and fragrant, about 1–2 minutes. Remove from heat and set aside to cool. Chill the serving glass briefly if desired.

2. 2

   Muddle aromatics

   In a sturdy highball or Collins glass (or a cocktail shaker if you prefer), add the fresh mint leaves and the simple syrup (0.5 oz). Gently muddle the mint 6–8 times to release oils — press just enough so leaves bruise but don't shred. Add the fresh lime juice (1 oz) and give a quick stir to combine.

3. 3

   Add spirits and coconut

   Pour in the white rum (2 oz) and coconut rum (1 oz). Add the coconut cream (1 oz). If using coconut milk instead, expect a slightly lighter, less creamy texture. Stir vigorously for about 10 seconds to combine ingredients and emulsify the coconut cream with the juices.

4. 4

   Add ice and top

   Fill the glass with crushed ice (about 1 cup). If you prepared the drink in a shaker, strain into the glass over crushed ice. Top with club soda (2 oz) to add effervescence. Gently fold or stir twice to lift mint and integrate soda without flattening it.

5. 5

   Garnish and serve

   Garnish with a lime wedge and a fresh mint sprig. Sprinkle the toasted coconut flakes (1 tsp) over the top if using. Serve immediately with a straw.