Tiki Toasted Coconut Mojito Recipe

toast coconut

If you don't have pre-toasted shredded coconut, spread 2 tablespoons of shredded coconut on a small baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring once, until golden and fragrant. Let cool.

Reserve about 1 teaspoon of toasted coconut for garnish and the remainder for rimming (if using).

Rub the glass rim with 1 teaspoon simple syrup. Dip the rim into the toasted shredded coconut to coat evenly. Set the glass aside to let the rim adhere.

muddle mint and lime

In a sturdy mixing glass or shaker, add 12 fresh mint leaves, 1 fl oz fresh lime juice and 0.5 fl oz light brown sugar syrup. Gently muddle 8–10 times — press to release oils and juice but don't shred the mint.

add coconut elements and rum

Add 2 fl oz toasted coconut water (see note) and 2 fl oz white rum plus 0.5 fl oz toasted coconut rum if using. Add 1 cup of cracked ice into the mixing glass or directly into the prepared serving glass if you prefer building in the glass.

mix and chill

If using a shaker, briefly shake 6–8 seconds to chill and combine. If building in the serving glass, use a bar spoon to fold the mixture gently for 6–8 seconds to mix and cool without over-diluting.

Strain the mixture into the prepared glass if shaken; otherwise leave in the built glass. Top with 2 fl oz chilled club soda. Stir gently once to integrate.

Garnish with a lime wheel or wedge, a mint sprig, and a light sprinkle of reserved toasted coconut (about 1 teaspoon) on top.

Serve immediately with a straw.