I first fell in love with the creamy coconut mojito during a summer vacation near Cancun. It was one of those perfect afternoons—just the right mix of sunshine and shade, where the only pressing matter was deciding whether to dip my toes in the ocean or take another sip of my delicious drink.
The combination of the creamy coconut, zesty lime, and fresh mint was nothing short of magical. It was as if all the flavors of the tropics had come together to throw a party in my mouth.
Back home, I was determined to recreate that experience, and after some trial and error, I found the perfect balance of ingredients to bring a little bit of that Mexican beach vibe to my kitchen. This creamy coconut mojito recipe is now my go-to for summer gatherings, impromptu beach trips (even if it’s just to the backyard), and those days when you just need a mini vacation in a glass.
This drink is more than just a mojito; it's a tropical escape in a tall glass. The rich, creamy texture of the coconut cream, combined with the refreshing zing of fresh lime juice and mint, makes it a standout. Plus, it's incredibly easy to make, so you can whip it up whenever the mood strikes—whether you're hosting a summer party or just enjoying a quiet evening on the porch.
Chef Secrets
- The Quality of Your Rum Matters: While any coconut rum will do, using a high-quality white or light rum really elevates the drink. A good rum adds depth and enhances the coconut flavor without overpowering the other ingredients.
- Fresh Ingredients Are Key: Fresh mint and lime are non-negotiable. They make all the difference between a good mojito and a great one. The oils from fresh mint leaves, combined with the zestiness of freshly squeezed lime juice, are what give this drink its signature refreshing kick.
- Don't Over-Muddle: When muddling the mint and lime, be gentle. You want to release the oils and juices without breaking down the mint leaves too much, which can lead to bitterness.
Ingredients Used
- Lime wedges
- Mint leaves
- Coco Lopez Cream of Coconut
- Lime juice
- Coconut rum
- 7-up or ginger ale
- Lime wheels (for garnish)
- Sprigs of mint (for garnish)
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How to Make a Creamy Coconut Mojito
- Muddle the Magic: Start by placing lime wedges and fresh mint leaves in a cocktail shaker. Use a muddler to crush them gently—this releases the essential oils from the mint and juice from the limes, creating the base of that classic mojito flavor.
- Shake it Up: Add the coconut rum, Coco Lopez Cream of Coconut, and a generous scoop of ice to the shaker. Now, give it a good shake. You want to mix everything well until the cream of coconut is fully blended and the drink is chilled.
- Pour and Top: Strain the mixture into a highball glass filled halfway with ice. Top it off with 7-up or ginger ale, depending on your preference for sweetness.
- Garnish and Serve: To finish, garnish with a sprig of fresh mint and a lime wheel. The result is a drink that's as beautiful as it is delicious—a creamy, coconutty masterpiece that's perfect for those warm weather days.
Serving Suggestions
This creamy coconut mojito is best enjoyed outdoors on a warm day, but it also pairs beautifully with tropical dishes like Grilled Shrimp, Fish Tacos, or even a Mexican Seafood Cocktail. For a fun twist, try serving it alongside a fresh Grilled Corn Salsa—the sweetness and acidity will complement the drink perfectly.
Commonly Asked Questions:
Can I use a different type of rum?
Absolutely! While coconut rum adds that extra layer of tropical flavor, you can experiment with silver rum, light rum, or even dark rum for a slightly different taste profile.
Is there a non-alcoholic version?
Yes! Simply omit the rum and replace it with a bit of extra lime juice and a splash of coconut water for a refreshing mocktail.
What's the difference between coconut cream and cream of coconut?
Coconut cream is unsweetened and thick, often used in cooking. Cream of coconut, like Coco Lopez, is sweetened and perfect for cocktails, adding both sweetness and a creamy texture.
Storing & Reheating Tips
- While this drink is best enjoyed fresh, you can prepare the base (minus the soda) ahead of time. Store the mixture in the refrigerator for up to 24 hours. When you're ready to serve, simply give it a good shake or stir, pour over ice, and top with soda.
- If you have leftovers, keep them in an airtight container in the fridge and consume within a day for the best flavor.
More Tropical Cocktail Recipes
Equipment Used:
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Cobbler Cocktail Shaker
-
Muddler
-
Highball Glasses
Creamy Coconut Mojito
Equipment
Ingredients
- 12 lime wedges
- 32 mint leaves
- 8.5 oz can Coco Lopez Cream of Coconut
- 4 oz lime juice
- 12 oz coconut rum
- 12 oz 7-up or gingerale
- 12 lime wheels for garnish
- 4 sprigs mint for garnish
Instructions
- In a shaker, combine mint leaves and lime wedges. Muddle them to release the mint oil, lime oil, and lime juice.
- Add rum, cream of coconut, and ice, then shake well.
- Strain the mixture into a highball glass that’s half-filled with ice.
- Top off with 7-up, stir gently, and garnish with fresh mint and lime wheels.
Nutrition
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