Creamy Coconut Mojito Recipe

If a piña colada and a classic mojito had a baby on a Caribbean beach, this creamy coconut mojito would be it. Bright lime and fresh mint cut through silky cream of coconut, white rum smooths everything out, and a splash of coconut sparkling water lifts it into something dangerously easy to sip on a hot afternoon.

I've been making this version for years - long enough to figure out what most coconut mojito recipes online get wrong. The short version: the secret isn't the rum, the mint, or even the lime. It's the cream of coconut - and most people are buying the wrong product without realizing it. This recipe takes 5 minutes, uses no simple syrup, and scales beautifully into a pitcher for a crowd.

Jump to:

• 📋 Ingredients
• ⚙️ Instructions
• 🌿 Know Your Mint
• 🥥 Cream of Coconut
• 🔄 Substitutions
• 🕰 Making Them Ahead of Time
• 📜 A Brief History of the Mojito
• 🍹 Other Variations to Try
• 🍤 What to Serve With a Coconut Mojito
• 👩🏼‍🍳 Chef Tip
• FAQ: Frequently Asked Questions
• 🍹More Cocktails
• 📖 Recipe
• 💬 Comments

📋 Ingredients

• ¼ Teaspoon Granulated Sugar
• -1 Fresh Lime - Juiced or 4 Tablespoons Fresh Lime Juice
• 4-6 Fresh Mint Leaves
• 1 oz Malibu Coconut Rum
• 1 oz Bacardi Silver Rum (or white rum)
• 1 oz Cream of Coconut (or coconut cream)
• 8 oz Coconut LaCroix
• 1 cup Ice
• Lime Wedges for Garnish

⚙️ Instructions

Muddle Like a Pro

1. In a cocktail shaker (or mason jar - no judgment), gently muddle the fresh mint leaves with sugar and a splash of lime juice. The goal is to bruise the leaves, not pulverize them. About 8-10 firm presses with a muddler is plenty - pulverized mint releases bitter chlorophyll instead of bright mint oil.

2. If you're using canned cream of coconut (like Coco Lopez), it almost always separates in the can. Stir or shake it thoroughly first. If it's still chunky, microwave it for 15-20 seconds until smooth and pourable. The squeeze bottle (Coco Real) skips this step entirely - worth the extra dollar.

3. Add Malibu Coconut Rum, Bacardi Silver Rum, cream of coconut, and the rest of the lime juice to your shaker with 4-5 ice cubes. Seal it tight and shake vigorously for 15 seconds - the outside of the shaker should fog up. That's how you know it's properly chilled and emulsified.

4. Strain (or pour, if you don't mind floating mint) over a tall glass packed with fresh ice. Top with Coconut LaCroix or coconut sparkling water for that signature fizzy lift.

5. Garnish with a fresh mint sprig (slap it between your palms first to release the aroma) and a lime wedge. For a fancier touch, add a sugar-lime rim or a toasted coconut flake rim.

🌿 Know Your Mint

Mint is an essential part of any mojito and there are plenty of kinds of mint out there! The most common type is Spearmint, but there is Mojito mint as well.

If you find it and are feeling like an adventurous twist, try Pineapple Mint! I would however stay away from anything too strong like Chocolate Mint. The key is to use fresh mint leaves; it's the soul of this cocktail!

🥥 Cream of Coconut

This trips up more home bartenders than anything else, so let's settle it. Cream of coconut is the sweetened, syrupy stuff made for cocktails (Coco Lopez, Coco Real, Goya). Coconut cream is the unsweetened, spoonable stuff made for curries and savory cooking. They sit in different aisles, look almost identical on the can, and are not interchangeable in this drink.

Property	Cream of Coconut	Coconut Cream
Sweetened?	Yes, heavily	No
Texture	Thick, syrupy, pourable	Thick, spoonable (like sour cream)
Primary use	Cocktails, desserts	Curries, savory cooking
Common brands	Coco Lopez, Coco Real, Goya	Native Forest, Thai Kitchen, 365
Grocery aisle	Cocktail mixer aisle	International / baking aisle
Use in this recipe?	✅ YES	❌ No (too bitter, not sweet)

The grocery store mistake: Coconut cream usually sits next to coconut milk in the international aisle. Cream of coconut sits next to grenadine and margarita mix. They look almost identical on the can. Read the label, every time. If you accidentally bought coconut cream and don't want to make another trip, you can fake it: whisk equal parts coconut cream and simple syrup. Not perfect, but it'll save the cocktail.

My personal recommendation: grab the squeezable Coco Real bottle over the canned Coco Lopez. The canned version separates aggressively and sometimes needs warming to combine. The squeeze bottle skips all that nonsense for about a dollar more. Worth it every time.

🔄 Substitutions

If you're missing an ingredient, fear not! 

• Swap granulated sugar for brown sugar or make a simple syrup for a smoother texture.
• Replace Coconut LaCroix with coconut water or soda water.
• No Cream of Coconut? Try coconut milk for a lighter version.

🕰 Making Them Ahead of Time

Planning a beach-themed party? You can make a batch of these ahead of time. Just mix everything except the LaCroix and keep it chilled. When you're ready to serve, pour over ice and top with Coconut LaCroix. 

📜 A Brief History of the Mojito

The mojito traces its roots back to 16th-century Cuba. It's said that Sir Francis Drake and his crew drank a primitive version of this to fend off scurvy. The classic recipe was later refined in Havana, and allegedly, Ernest Hemingway was quite the fan!

🍹 Other Variations to Try

Piña Colada Mojito: Add pineapple juice and garnish with a pineapple slice.

Blueberry Mojito: Add blueberries while muddling and a splash of blue curaçao.

Virgin Coconut Mojito: Omit the rum for a non-alcoholic treat.

Ginger Coconut Mojito: Add ginger beer instead of LaCroix for a spicy kick.

Toasted Coconut Mojito: Rim the glass with toasted coconut flakes (toast in a dry pan over medium-low until golden, about 3-4 minutes). The toasted nuttiness against the cool drink is something else.

Spicy Coconut Mojito: Add 1 thin slice of jalapeño to the muddle. Sounds weird, tastes incredible - the heat against the coconut is a great match for spicy food.

🍤 What to Serve With a Coconut Mojito

This drink is built for warm weather and bold flavors. Some pairings I've tested and love:

• Smoky BBQ and grilled food - my smoked jalapeño poppers are basically engineered for this drink
• Spicy seafood appetizers - try my jalapeño shrimp appetizer or spicy jalapeño shrimp queso
• Caribbean and tropical dishes - jerk chicken, fish tacos, mango salsa, anything grilled with citrus
• A simple cheese board - manchego, fresh mozzarella, prosciutto, lots of fruit

The coconut and lime cut through fatty, smoky, or spicy food beautifully. It's a way better pairing than wine for most cookout food.

👩🏼‍🍳 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!

#3 There are a lot of different types of mint! We wrote a whole article about the different varieties of mint and which work best in mojitos if you want to do a deep dive.

FAQ: Frequently Asked Questions

What makes this Coconut Mojito different from traditional mojitos?

This creamy coconut mojito recipe combines the classic mojito flavors with a tropical twist! With the addition of coconut rum and cream of coconut, it's like a hybrid between traditional mojitos and piña coladas.

Can I make this mojito recipe as a frozen drink?

Absolutely! Just throw all the ingredients (except the Coconut LaCroix) into a blender with a cup of ice. Blend until smooth and serve in a highball glass. Perfect for those extra hot days!

How can I add a fruity touch to this coconut cocktail?

A fun addition to your mojito variation is adding a splash of blue curaçao or muddling some fresh blackberries or raspberries in the cocktail shaker before shaking. It adds a fruity cocktail vibe!

Can I use light rum instead of coconut rum in this tropical drink?

Certainly! Using light rum instead of coconut rum will still give you a delicious tropical cocktail, but with a more subtle coconut flavor. Add a splash of coconut syrup or a little extra cream of coconut for that coconut punch.

What is the best rum to use for this creamy coconut mojito recipe?

Malibu Coconut Rum is perfect for this recipe as it adds that tropical spin with its coconut flavor. 

What does a coconut mojito taste like?

A coconut mojito tastes like a classic mojito - bright lime, cool fresh mint, and rum - with a creamy, slightly sweet tropical layer underneath from the cream of coconut. It's somewhere between a mojito and a piña colada, but lighter and more refreshing than either one alone.

Is there a way to make a non-alcoholic version of this mojito recipe?

Certainly! Just omit the rum and add a little more coconut syrup or cream of coconut, and you have a virgin coconut mojito. A perfect way to enjoy the warm sunshine in a non-alcoholic form!

Can I use coconut milk instead of cream of coconut?

Yes, you can use coconut milk as a lighter alternative. It will have a less intense coconut flavor compared to the cream of coconut but still brings in that tropical feel.

Is a coconut mojito the same as a piña colada?

No. A piña colada is rum, cream of coconut, and pineapple juice - usually blended with ice into a thick frozen drink. A coconut mojito has fresh mint and lime, is served over ice (not blended), and is much lighter and more refreshing than either one alone. Same coconut DNA, very different drink.

Why did my coconut mojito separate?

Cream of coconut separates naturally when chilled - that's just what it does. Shake the cocktail vigorously for at least 15 seconds with ice to emulsify it, and serve right away. If you're making a batch, expect to shake or stir before each pour.

What sparkling water can I use instead of Coconut LaCroix?

LaCroix discontinued the coconut flavor, sadly. Good replacements include Spindrift Coconut Limeade, Waterloo Coconut, Bubly Coconut Pineapple, or plain club soda with an extra splash of cream of coconut to keep that creamy backbone.

Can I make a frozen coconut mojito?

Absolutely. Add all ingredients except the sparkling water to a blender with 1 cup of ice. Blend until smooth and slushy. Pour into a chilled glass and top with a small splash of sparkling water. Garnish as usual. Ridiculous on a hot day.

Remember, the beauty of cocktail recipes is experimentation! Grab your simple ingredients from the grocery store and start shaking! 🍹🌴

🍹More Cocktails

If you love this coconut mojito, you'll probably love these too:

• Pomegranate Margarita with Cinnamon Sugar Rim - another fun rim-game cocktail
• Browse all our cocktail recipes

📖 Recipe