This Coconut Mojito recipe is summer captured in a glass. Crisp, fresh, and bright, this cocktail is one of my personal favorites and has been requested by my friends and family for years when they come to visit. This is only the second cocktail of many to make it onto Tabetha's Table, but it coming in 2nd speaks to how important it was for us to share.
- Granulated Sugar
- Fresh Limes - Juiced - or 4 tablespoon Lime Juice
- Fresh Mint Leaves
- Malibu Coconut Rum
- Bacardi Silver Rum
- Cream of Coconut
- Coconut LeCroix
If using canned cream of coconut mix thoroughly as it likes to separate. This sometimes requires warming it in a microwave-safe bowl.
Muddle the mint leaves with the sugar and a splash of lime juice in a shaker.
Add the rum, cream of coconut, and the remainder of the lime to your shaker and mix for 15 seconds. Pour over a glass of ice and top with Coconut LaCroix.
Garnish with fresh mint & a lime wedge.
🍃 Muddling the Mint
Muddling the mint with a little sugar and lime juice is essential to getting the most out of your ingredients. It breaks open the mint leaves and really gets as much flavor out of your ingredients as possible. By muddling the mint, lime, and sugar together we are thoroughly dispursing the mint flavor throughout this gorgeous mojito.
🥥 Cream of Coconut
If you use the canned cream of coconut vs the squeezable Coco Cream bottle, it will need to be mixed thoroughly as it separates pretty aggressively. Even to the extent of needing to warm it up to get it to fully incorporate again. We recommend the squeezable plastic bottle due to this not being nearly as much of an issue.
🍸 The Booz
Using equal parts Silver Rum & Coconut Rum helps keep the coconut flavor without making it too sweet or overpowering. For a lighter cocktail, I would stick with the recipe below. If you don't mind a stiff drink, you can easily double each of the rums and the flavor remains very similar.
I truly enjoyed the "clean up" part of this photoshoot. Plus the absolutely unnecessary second taste testing to make sure the extra rum didn't throw anything off the overall recipe.
🌴 Making Ahead of Time
We've absolutely made pitchers of these Coconut Mojitos in the past for larger summer get-togethers. To make a large batch ahead of time, simply leave out the LeCroix & ice for last. When you're ready to serve, pour over ice leaving about ¼ of the glass empty to top off with the LeCroix.
The only downside is sometimes the muddled mint can start to brown slightly. Just keep some extra fresh mint around to garnish the top and you're good to go.
Give it a mix, finish with a lime wedge, and live your best life. No matter the season.
👩🏼🍳 Chef Tip
#1 The canned cream of coconut needs to be shaken well and warmed. The plastic container doesn't. It was more expensive but worth it!
#2 You'll want a straw for this drink OR to strain out the muddled mint. If not, you'll have pieces of mint in your mouth!
To find more drinks to pair alongside your brunches or dinners, check out all our cocktail recipes!
- Cocktail Shaker
- ¼ teaspoon Granulated Sugar
- 1 Large Lime - Juiced - or 4 tablespoon Lime Juice
- 4-6 Fresh Mint Leaves
- 1 oz Malibu Coconut Rum
- 1 oz Bacardi Silver Rum
- 1 oz Cream of Coconut
- 8 oz Coconut LeCroix
- 1 cup Ice
- Muddle the mint leaves with the sugar and a splash of lime juice in a shaker.
- (When using canned cream of coconut) Mix thoroughly as it likes to separate. This sometimes requires warming it in a microwave-safe bowl.
- Add the rum, cream of coconut, and remainder of the lime to your shaker and mix for 15 seconds.
- Pour over a glass of ice and top with Coconut LaCroix.
- Garnish with fresh mint & a lime wedge.
Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!