Coconut Mojito is a smooth and refreshing summer in a glass! The coconut flavor in this cocktail is bold created by both the coconut rum and coconut syrup. It’s truly the ultimate refreshing cocktail for anyone who loves a dreamy tropical cocktail!
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The best way to enhance a cocktail to tropical level is by adding coconut flavor! (Just think of how you feel when you use coconut rum in a Bay Breeze or a Pina Colada.) Mojitos are already famous for being perfectly summery, so why not amplify that even more with this signature tropical flavor? These Coconut Mojitos will be your tropical cocktail of the summer.
Honestly, it’s taken me a few tries to figure out the best recipe that really has the most coconut flavor. Simply substituting coconut rum wasn’t enough to make the flavor pop. After trying a few other ingredient options, the best one turned out to be coconut syrup.
Not the creamy coconut syrup or the piña colada mix stuff though! Think of brands like Monin syrups that are meant for cocktails rather than coffee. Many grocery stores and liquor stores carry it, but you can also order a bottle from Amazon if needed.
It’s really the combination of both coconut rum and coconut syrup that create the perfect amount of the tropical coconut flavor to make you think you’re in the Caribbean. For the absolute best flavor, make sure you compliment both of those coconut ingredients with fresh lime juice and fresh mint leaves – no shortcuts!
Ingredients In A Coconut Mojito
- Mint Leaves – Double check that your mint is nice and fresh before muddling it. It should be a vibrant green color and have no discolorations or spots. The leaves shouldn’t be overly firm, but they also shouldn’t be limp.
- Lime Juice – Freshly squeezed lime juice is really the only way to go here. When making a mojito, concentrated lime juice just won’t taste quite right.
- Coconut Syrup – You can use more or less depending on how sweet you’d like your Coconut Mojito to be. Monin is my preferred brand, as it always yields the best tasting results.
- Coconut Rum – Regular coconut rum is what I typically use, but feel free to opt for a 90 proof coconut rum for a stronger cocktail. Whichever option you choose, do try to use a good quality rum to enhance the overall quality of the drink.
- Club Soda – If preferred, seltzer may be used instead. If you find that your cocktail tastes too strong or too sweet after mixing it, you can always add an extra splash of club soda/seltzer to balance it out.
See the recipe card below for the full list of ingredients and instructions.
How to Make a Coconut Mojito
Prepare the mint leaves: Remove the stems from the mint leaves. Add the leaves to the glass. Squeeze the lime juice and add it to the glass (1) as well along with the with the coconut syrup (2).
Muddle the mint leaves with the lime juice and syrup (3). Do so gently, as the goal is to release the mint flavor and bruise the leaves – not to break the leaves apart with too much force.
Finish it, pour, and enjoy!
Pour in the coconut rum (4) and add some ice to the glass. (Don’t fill the glass with ice through, leave room for the soda water.) Pour in about 4 oz. of club soda (5), gently stir to combine, and serve.
Tips for the Best Cocktail
- Always use fresh mint and don’t skimp! The signature flavor of any mojito is that crisp minty flavor.
- Combine all of the ingredients except for the soda water in the cocktail shaker. The club soda (or seltzer) should be added as the final touch. If it’s in the cocktail shaker, it won’t stay bubbly.
- You can always make this drink stronger by adding a little more rum. However, it tastes better to use 90 proof coconut rum instead of making it a double shot.
Tips on Muddling Mint for Mojitos
- The type of muddler you use matters! Use a muddler without ridges and that is not lacquered. If you don’t have a muddler, don’t fret. You can simply use a small wooden spoon or a similarly shaped wooden utensil that has a flat end.
- Avoid mashing your mint into a pulp. The goal is to bruise the mint, therefore allowing it to release its essence to permeate the drink. No one likes sipping on chunks of mint leaves.
- Avoid muddling the veins of the mint leaves. Chlorophyll fills the veins of the leaves and tastes very bitter. If you break up those veins, you’ll end up with a bitter mojito.
You will need a flat end muddler to muddle mint. When working with herbs, choose a muddler without ridges and one that is not lacquered. If you don’t have a muddler, use a small wooden spoon or a wooden utensil handle with a flat end.
In my cocktails, I use a 90 proof Parrot Bay coconut rum but that is a strong one. If you prefer a liquor that is less strong, so with the classic coconut rum rime Bacardi, Malibu, Captain Morgan, or another favorite. Do note that RumHaven Caribbean rum is another option with a very strong rum flavor but it is quite low in alcohol and very sweet.
History of this cocktail is a bit fuzzy but we do know what it originated in Cuba a couple of hundred years ago. It became popular around 1930 in Havana and started to become popular worldwide after that.
The true original recipe might be lost but a Mojito we know and love today has a perfect balance of sweet, sour, and mint flavors in a smooth rum cocktail. The classic Mojito is a combination of fresh lime juice, mint, sugar, rum, and club soda.
More Rum Cocktail You Must Try
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Coconut Mojito Recipe
- 8-10 mint leaves
- 3/4 fresh lime juice
- 1 oz coconut syrup*
- 2 oz coconut rum**
- 4 oz club soda or seltzer
- Take the mint leaves off the stem and discard the stems. Add the leaves to the glass. Squeeze the lime juice and add it to the glass as well along with the with the coconut syrup.
- Use a muddler to gently press on mint leaves a few times. You want to release the mint flavor and bruise the mint, rather than break it up.
- Pour in coconut rum and stir for a few seconds.
- Add crushed ice into the glass, about half way full (leave room to add the soda).
- Add about 4 oz. of club soda, gently stir to combine, and serve.