Pineapple Coconut Mojito Recipe
malibu coconut rum, black rum, muddled mint and lime, pineapple juice (Award-winning recipe) what the doctor ordered -or- a drink that needs no introduction.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Citrus & Sweetener
Herbs & Ice
Garnish
Method
Prep
If using a whole lime, roll it firmly on the counter to loosen juices and cut into halves. Reserve one wheel for garnish and cut the remaining half into 3 wedges.
Pick and rinse mint leaves; reserve one small sprig for garnish.
Have crushed ice ready (or crush ice from cubes in a blender or plastic bag).
Muddling & Mixing
Muddle mint and lime
In a sturdy highball or Collins glass (or a mixing glass if you prefer stirred build), add the 10 fresh mint leaves and the three lime wedges. Pour in the 0.5 oz simple syrup. Using a muddler, gently press and twist 6–8 times to release mint oils and lime juice — avoid pulverizing the mint to prevent bitterness.
Add spirits & juice
Add 2 oz Malibu coconut rum and 1 oz black (dark) rum to the glass. Pour in 3 oz pineapple juice. Stir gently with a bar spoon 6–8 times to integrate the flavors and dissolve the syrup.
Add ice
Fill the glass with crushed ice (about 1 cup) to the top, then give a final gentle stir to chill and slightly dilute the cocktail.
Finish & Garnish
Top with a light clap of the reserved mint sprig between your palms (to release aroma) and place it on top as a garnish. Add the pineapple wedge and a lime wheel on the rim or skewered on a cocktail pick.
Optional: run the lime wheel around the rim and drop it in for extra citrus aroma. Serve with a straw and enjoy immediately.