Coconut Rum Mojito

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This Coconut Rum Mojito is the perfect blend of coconut rum, mint, and freshly squeezed lime juice and only takes minutes to prepare.

Our coconut mojito recipe is one of my absolute favorites! John learned to make mojitos in bartending school, and he perfected this one using coconut rum in place of traditional white or silver rum. Some of our other favorite mojito recipes are our classic mojito, cranberry mojitos, a strawberry mojito, and blackberry mojitos.

Close up of a coconut mojito with fresh mint.

Coconut Rum Mojito Recipe:

Coconut mojitos are a spin on the classic mojito recipe. We use coconut rum in place of white rum to add the signature coconut flavor. The coconut rum gives the drink a different flavor with more tropical notes, and it’s absolutely amazing!

We love to serve these mojitos with our favorite mahi mahi tacos and cilantro lime rice or grilled shrimp tacos. It’s great with any light appetizer or lunch, or fantastic all by itself. If you love coconut or mojitos, you’ll want to give this cocktail a try!

If you’d prefer a non-mojito based cocktail, try our Rum Mixed Drinks, a Bourbon Smash, an Espresso Martini, or a Strawberry Paloma.

How to Make a Coconut Mojito:

  1. Place the mint leaves and granulated sugar into a drink shaker.
  2. Use a muddler to bruise the mint and bring out the oils.
  3. Add some ice, coconut rum, simple syrup, club soda, and lime juice.
  4. Shake gently to combine.
  5. Serve coconut rum mojitos in individual glasses over ice.
Collage showing how to make a coconut mojito.

Coconut Mojito Tips and Variations:

  • To make this a “coconut mojito,” we used coconut rum. If you want something a little stronger, try using a white or silver rum in place of the coconut rum. You’ll lose the coconut flavor unless you add some coconut water or other coconut flavored liquid.
  • Club soda is my pick for mojitos, because it adds a little carbonation to the cocktail without adding extra ingredients. Tonic water, lemon-lime soda, or seltzer water can also be used. Just keep in mind that using something like lemon-lime soda will change the flavor of the mojito. To add more coconut flavor, try adding coconut water in place of the club soda.
  • My personal pick is to use a little sugar to help break down the mint leaves, then use simple syrup to sweeten the mojito. If you’d prefer to use a different type of sweetener, swap out the granulated sugar used to make the simple syrup and make it with honey, agave nectar, or your favorite sugar alternative instead. Try adding a flavored simple syrup, like blackberry simple syrup to give these coconut rum mojito a different flavor variation.
  • Fresh lime juice is the way to go, but bottled lime juice will work in a pinch.
  • The mint and sugar can be muddled directly in individual glasses, and the remaining ingredients mixed in a drink shaker. Then, pour the drink over the mint leaves and ice that are already in glasses. I’ve prepared it both ways, and both ways are great!
Two glasses of coconut mojito.

Storage Recommendations:

Room Temperature: Coconut rum mojitos are best enjoyed immediately. Don’t leave them at room temperature too long; otherwise, the ice will water down the mojitos.

Refrigerator: If you need to pop the mojitos back in the fridge for a few minutes or make a large batch ahead of time, they will hold for 30 minutes to an hour. Just be aware that the mint leaves will begin to wilt. I’d hold off on adding any ice until you get ready to serve the drinks.

Freezer: I don’t recommend freezing the mojito unless you wanted to turn it into something like our Tropical Booze Cubes. Then it would be like having mojito ice cubes.

Close up of a mojito with fresh mint and lime.

Coconut Rum Mojito

4.8 from 28 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 Servings

Ingredients

  • 16 mint leaves
  • 2 teaspoons granulated sugar
  • 6 ounces simple syrup
  • 4 ounces coconut rum
  • 4 ounces club soda
  • 2 ounces freshly squeezed lime juice, freshly squeezed
  • 1 cup ice, or more as needed

Instructions
 

  • Place mint leaves and sugar into a drink shaker, and use a muddler to bruise the mint leaves.
    16 mint leaves
    2 teaspoons granulated sugar
  • Pour in the simple syrup, rum, club soda, lime juice, and ice. Shake gently to combine.
    6 ounces simple syrup
    4 ounces coconut rum
    4 ounces club soda
    2 ounces freshly squeezed lime juice
    1 cup ice
  • Serve in individual glasses over ice with lime wedges and mint leaves as garnish.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 (8-ounce) drink. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 8ounces | Calories: 388kcal | Carbohydrates: 70g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 71mg | Potassium: 135mg | Fiber: 1g | Sugar: 67g | Vitamin A: 354IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 4mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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23 Comments

  1. This is one I’m certainly going to try. I love coconut and who doesn’t like rum!! Looks and sounds very refreshing. I wonder how many I could drink? Ha!!! As always Kimberly and John your pictures are outstanding!! thanks for the recipe 🙂

    1. Thank you, Sam! We hope you love it. I can’t take any of the credit for the pictures. Kim makes my dishes and drinks shine. I’m merely the cook and she’s my inspiration lol. This recipe came about after we lived in Miami. That city has some of the best mojitos we’ve ever tasted. After moving to another city in S. Florida we couldn’t find any good mojitos. So, I hit the liquor cabinet and got started. It took a few tries but I finally managed to find the right measurements to make a well-balanced, slightly sweetened mojito similar to ones we used to get at South Beach. Kim and I hope you enjoy this one, it was years in the making lol! Take care, Sam.

  2. This is one I’m certainly going to try. I love coconut and who doesn’t like rum!! Looks and sounds very refreshing. I wonder how many I could drink? Ha!!! As always Kimberly and John your pictures are outstanding!! thanks for the recipe 🙂

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