This Coconut Mojito is light, refreshing, and it doesn't have any coconut milk! It's made with coconut syrup, which gives the cocktail that true tropical coconut flavor without having to deal with the drink separating. It's as easy as a classic mojito, and it's the perfect drink for hot summer days!
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Why You'll Love This Coconut Mojito
No coconut milk - I like a good creamy coconut drink, but sometimes, I just want the flavor without the milk, especially in drinks with lots of lime or lemon juice. This mojito is made with homemade Coconut Simple Syrup, which adds all the flavor without having to add any coconut cream or milk! I also double up on the coconut flavor with a splash of coconut rum!
Easy and no shaker required - Traditional mojitos are one of the easiest cocktails you can make, and this one is no different! You don't need a cocktail shaker, just a muddler (or the back of a wooden spoon) and a tall glass! It's also easy to turn into a mocktail!
Ingredients
- White rum - This is a classic for any mojito. Use whatever favorite one you have; it doesn't have to be top shelf. My favorites for mojitos are Bacardi and Planteray 3 Stars.
- Coconut rum - To double up on the coconut flavor without having to add coconut milk, I also add coconut rum. It adds flavor and a little bit of extra sweetness. You can just use regular white rum instead if you prefer.
- Coconut simple syrup - You can either make your own Coconut Syrup or use a store-bought one to save time. You will need a coconut extract for a homemade one because plain coconut flakes often aren't flavorful enough. I really like this Monin coconut syrup, but any good one you have works. Torani is also a popular favorite.
- Lime - You'll need a whole lime for this cocktail. It gets muddled with fresh mint and the coconut syrup. If you're making a lot of servings, you can also just add freshly squeezed lime juice instead.
- Fresh mint - There are lots of varieties of mint, but my favorite is always Moroccan mint. It has a stronger, sharper flavor that stands out in cocktails.
- Sparkling water - Top up the drink either with sparkling mineral water, club soda, or a mint-flavored sugar-free soda.
Variations and Substitutions
- Coconut milk - If you prefer a creamy texture, you can add 1 oz of canned coconut milk, as I did in my Pineapple Coconut Margarita. Keep in mind that the drink will naturally separate as it sits, but this can be easily fixed by just stirring the drink with a straw often. I do recommend shaking the milk with the rum, syrup, and ice in a cocktail shaker before adding them to the glass to make sure the milk is properly mixed in. Depending on the brand you use, the cream could also turn slightly grainy in the drink due to all the ice.
- Non-alcoholic version - You can turn this into a mocktail by just leaving out the rum and adding more sparkling water, or top up the drink with a lime or coconut-flavored sparkling soda. I like LaCroix because it doesn't add any additional sugar.
Step-by-Step Instructions
- Add diced lime, mint leaves, and coconut simple syrup to a tall glass.
- Use a muddler to muddle the ingredients and release juice from the lime and the oils from the fresh mint.
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- Add white rum and coconut rum and stir with a cocktail spoon.
- Fill the glass with ice cubes or crushed ice.
- Pour sparkling water over the ice almost to the top.
- Garnish with a lime slice and more fresh mint, and serve with a straw. Enjoy!
Tips & Tricks!
- Pitcher version - Mojitos aren't the best pitcher drink because of all the muddling you need to do, so if you want to turn this into a pitcher for a large group, I recommend using fresh lime juice instead of whole limes and just muddling the mint. If you have a cold-pressed juicer, you can also juice your mint along with the limes. Alternatively, you can also use Mint Simple Syrup, but it will make it sweeter.
Make-Ahead Options
There's unfortunately not a lot you can do with a mojito ahead of time, but you can always dice your limes and keep them in an airtight container in the fridge for 1-2 days if you'll be making more than 1-2 mojitos. If you're you want to juice them, store the lime juice in an airtight jar in the fridge for up to 2-3 days.
I don't recommend prepping fresh mint because it tends to wilt after you wash it and tear off the leaves quite quickly.
For this mojito, I also highly recommend making the coconut syrup ahead of time if you're using a homemade one. It gives it time to cool and saves you time. My Coconut Simple Syrup lasts 2 weeks in the fridge or longer in the freezer!
FAQs
Yes! 1 oz of coconut water could be a delicious addition if you like the flavor! I wanted to keep it simple with just true coconut flavor everyone's familiar with from coconut flakes, but coconut water would make it extra refreshing in the summer! It would be especially great in a mocktail version.
Other Mojito Recipes
There are so many variations you can make besides just the classic mojito! I always recommend my Classic Mojito with Agave if you just want something simple, but I also have several fun flavors you can try! The passion fruit is my favorite! To see all the latest ones, head over to Cocktails.
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Print📖 Recipe
Coconut Mojito
This Coconut Mojito is light, refreshing, and it doesn't have any coconut milk! It's made with coconut syrup, which gives the cocktail that true tropical coconut flavor without having to deal with the drink separating. It's as easy as a classic mojito, and it's the perfect drink for hot summer days!
- Total Time5 minutes
- Yield1 1x
- DietVegan
Ingredients
- 1 lime, diced (reserve a slice for garnish)
- 15 fresh mint leaves (a small handful)
- 1 oz coconut simple syrup
- 1 oz white rum
- 1 oz coconut rum
- 1 cup Ice cubes or crushed ice (or more as needed)
- Sparkling water (approx. ½ cup per drink or more as needed)
- Garnish: a lime slice and a sprig of fresh mint (optional)
Instructions
- Add diced lime, mint leaves, and coconut simple syrup to a tall glass.
- Use a muddler to muddle the ingredients and release juice from the lime.
- Add white rum and coconut rum and stir with a cocktail spoon.
- Fill the glass with ice cubes or crushed ice and top up with sparkling water.
- Garnish with a slice of lime and more fresh mint, and serve with a straw. Enjoy!
Notes
If you make your own syrup, store it in an airtight container in the fridge for 14 days or in the freezer for longer.
You can make a mocktail version either by using a zero-proof spirit that mimics the flavor of rum or just skipping it altogether. Top up the drink with lime or coconut-flavored soda like LaCroix. I recommend avoiding sugary sodas that would overpower the flavor fo the syrup.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Cocktail
- Method: No Cook
- Cuisine: American
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