The Coconut Mojito is an absolute summer cocktail staple. It is a mouthwatering coconut, lime, and mint concoction.
The Coconut Mojito
It is summertime and our obsession with mojitos is at its peak. We love recreating this classic cocktail and are always looking for ways to modify it. This cocktail was inspired by one of the THIRSTY moms, she loves her coconut and her rum. Thus, the Coco-Mojito was born! This cocktail is made just like the classic mojito, the only difference is the simple syrup is replaced with REAL’S Coconut Cream. This ingredient gives this cocktail a creamy and frothy finish.
History of the Mojito
Like its cousin the lime daiquiri, there’s no doubt the mojito comes from Cuba, though the exact origins remain unclear. Some theories attribute the cocktail’s beginnings to a medicinal remedy against scurvy. Others believe the drink was created by sugar cane field workers.
It is said that the mojito is more than 500 years old. It’s popularity emerged in 2002, when it was featured in one of the James Bond movies, where it was sipped by Mr. Bond himself.
8 – 10 Mint Leaves: They should be fresh and springy. Avoid using limp or wilted mint. Reserve a sprig of mint for garnish.
2 oz Rum: Light rum is standard. Bacardi is our brand of choice.
3 lime wedges. Before you ask, Rose’s Lime Juice is not an acceptable substitute.
1 oz REÀL Coconut cream. We love using REÀL’S products. The taste is perfection.
Mint sprig: garnish
Muddle 3 lime wedges in your mixing glass
Put 8 – 10 mint leaves in your glass
Gently muddle the mint, bruising the leaves enough to release its flavors and aroma (if you end up with green paste you muddled too hard)
Fill the shaker or mixing glass with ice
Pour 2 oz rum
Pour 1 oz coconut cream
Shake for 10-15 seconds
Transfer the cocktail (ice and all) into a highball glass
Top with soda water
Garnish with a mint sprig and lime wheel.
Coconut Mojito Variations
The addition of different fruits and fruit nectars means the number of mojito variations is practically unlimited. Listed below are some popular fruit options that pair perfectly with coconut.
Pineapple would pair perfectly with coconut and adds a sweet, tropical acidity. Use fresh if available, as canned tends to be a little syrupy.
Mangoes and coconut are a dream couple. Mangoes are fragrant and floral, making a nice compliment to the lime and mint.
Coconut Mojito Substitutions
Use dark rum instead of light rum for a richer molasses flavor.
Mix in fresh basil with the mint to add a sweet, herbal, floral note. This is excellent with strawberry mojitos. You may even consider replacing the mint entirely.
When to Serve a Coconut Mojito
Absolutely the drink for warm, sunny weather, there aren’t many outdoor activities the mojito can’t improve. Consider carefully before adding to the menu however, as these cocktails are pretty labor-intensive. If planning to serve Coco-Mojitos at your next event, we recommend hiring/recruiting a dedicated bartender to make the cocktails for you.
Wedding receptions: Mojitos bring sunshine to any wedding reception.
Showers: Bright festive times call for fresh, celebratory drinks!
Anywhere near water: Beaches, swimming pools, lakes—you get the idea.
What to Serve with a Coconut Mojito
Seafood, especially ceviche
Caribbean food, like jerk chicken
Spicy foods in general, especially if lighter and fresher
Mojitos can improve many activities, but operating a vehicle is definitely not one of them. Always enjoy mojitos responsibly!