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.
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!
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!
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.
Recipe Card with Ingredient Amounts and Instructions
- 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
- Place mint leaves and sugar into a drink shaker, and use a muddler to bruise the mint leaves.16 mint leaves2 teaspoons granulated sugar
- Pour in the simple syrup, rum, club soda, lime juice, and ice. Shake gently to combine.6 ounces simple syrup4 ounces coconut rum4 ounces club soda2 ounces freshly squeezed lime juice1 cup ice
- Serve in individual glasses over ice with lime wedges and mint leaves as garnish.