Coconut mojitos are the perfect drink for any summer party or gathering. Made with cream of coconut, this twist on the classic mojito is full of rich and delicious coconut flavor.
It’s a refreshing and tropical cocktail that will surely be a hit with your guests. I can’t think of a better way to use sweet coconut cream than to make delicious coconut cocktails like my coconut margarita!
Why You’ll Love This Recipe
Table of Contents
Traditional mojitos are one of our favorite cocktails, so adding coconut becomes a tropical favorite!
- This recipe uses creamy coconut cream and coconut milk to sweeten it for a delicious tropical flavor.
- Easy to make; you don’t need a cocktail shaker, just a highball glass.
- It works with any white rum and is excellent with coconut rum.
- Highball glass or any 12 – 14oz tall cocktail glass
- Bar spoon
Shopping List and Ingredient Notes
The full recipe is in the recipe card below.
Fresh Mint Leaves – An herb used for centuries to make sauces, teas, and more. Remove the leaves from the stems before mudding.
White Rum – Any white rum will work to make this. Havana Club is the most popular rum in Cuba, so if you want to keep this recipe traditional, use that. Otherwise, use any white rum you have available.
Lime Juice – Always use freshly squeezed lime juice for the ultimate freshness. 1 lime will yield 2 tablespoons of lime juice.
Real Coco Cream Of Coconut – This brand is my favorite to use for coconut cream. It’s a little thicker and creamy.
Coconut Milk – An opaque, milky liquid extracted from the pulp of coconuts. You can find this canned in most grocery stores.
Club Soda or Sparkling Water – Add some carbonation to this drink, which helps balance the cocktail and dilute the intense flavors. It always adds some bubbles, making it super refreshing. You can also use a little coconut water too.
Shredded Coconut – Shredded coconut is used to garnish the coconut. Use sweet or toasted.
For a festive drink, add a raw sugar cane stick to the drink before serving.
If using a straw, we recommend these biodegradable straws made from sugar cane.
Lime zest is also a festive garnish.
Shredded coconut or toasted coconut looks beautiful over the top.
- For an extra coconut flavor, use coconut rum. This will boost the flavor even more. I use it in my classic pina colada, and it’s perfect.
- Muddle 1 tbsp sugar with the mint leaves instead of using simple syrup.
- Adjust the sweetness to your preference by adding more or less simple syrup. Start with 1 and a half ounces.
- Add a splash of club soda last, as it will help mix in all ingredients.
- To make for a crowd, multiply this recipe by how many people are coming!
Here are some fun variations you can try:
Virgin Coconut Mojito – Try this virgin mojito by leaving out the rum.
Pineapple Coconut Mojito – Replace 1 ounce of coconut milk with pineapple juice.
Frozen Coconut Mojito – Blend all ingredients with 1 cup of ice and make a frozen mojito. Add a little extra cream of coconut when making a frozen mojito.
Coconut Mango Mojito – Replace 1 ounce of coconut milk with mango juice.
Pitcher Coconut Mojitos – Make a pitcher of coconut mojitos for a crowd by multiplying this recipe by 6 and serving in a large punch bowl. Add extra club soda to dilute the cocktail.
More Mojito Recipes
Looking for more mojito recipes? Try one of these fun flavors! The variations are endless with rum and mint:
The Best Frozen Mojito Recipe: This is genuinely the BEST frozen cocktail! It’s a must on a hot summer day.
Strawberry Mojito Recipe: A fruity twist to this classic cocktail.
Blueberry Mojito with Blueberry Ice: A mojito made with fresh blueberries and homemade blueberry ice. It’s so delicious!
Matcha Mojito Recipe: An extra green cocktail with matcha health benefits.
Check out my rum punch recipe if you want more rum cocktails.
Let me know if you make this coconut rum mojito by leaving a comment and review below.
- 6 leaves mint
- 1/2 ounce cream of coconut
- 2 ounces white rum
- 1/2 ounce lime juice
- 3 ounces coconut milk
- 1 ounce club soda , more if you prefer
- Muddle the Mint – Place the mint and the cream of coconut in a highball glass. Using a cocktail muddler, gently press down on the mint to release the aromas and flavor.
- Stir – Add the rum, lime juice, coconut milk, and ice to the glass and stir.
- Top it – Pour club soda over the top.
- Garnish – Then garnish it with a lime wheel or lime wedge, fresh mint sprig, and shredded coconut.
Frequently Asked Questions
A Mojito contains fresh lime juice, white rum, mint leaves, sugar, and club soda. Some variations include other tropical juices to make different flavors, like pineapple coconut mojitos.
The signature spirit in a Mojito is white rum. It is distilled from sugar cane and has a sweet, soft taste that works well with the other Mojito ingredients. In contrast, Tequila, distilled from the Agave plant, has a distinctive taste that’s tangier and less sweet than white rum. Tequila works well with fruit juices and orange flavors, such as orange juice and triple sec or Cointreau.
Yes, you can use Malibu rum to make mojitos. Malibu Rum is a coconut liqueur that is made with Caribbean rum. Initially, the Malibu rum was used to simplify making piña coladas. It’s not used in many rum cocktail recipes and comes in various flavors.
A virgin mojito is a non-alcoholic version of the classic cocktail. It typically includes club soda, simple syrup (or sugar), lime juice, and mint leaves. Some people also add fruit juices to make different variations of a virgin mojito.
Absolutely! If you don’t have a muddler, you can use a spoon or a fork to crush the mint gently leaves with the sugar or simple syrup. The goal is to release the essential oils of the mint without tearing the leaves too much, which can make your beverage bitter. A muddler is simply a tool—what’s important is the technique. Remember to press lightly and twist, rather than mashing, to get the best flavor infusion.