Around these parts, we like to experiment with mojito recipes (like the Red Dragon Mojito and the Midori Melon Mojito). This time, we are switching things up a bit to give you this coconut mojito.
I first had a coconut mojito at a local restaurant. It was pretty good, but I thought I could better. A few days later, I got to work on this creation. Instead of white rum, I used coconut rum. I tried it with both spearmint and chocolate mint. Both were good. But I would probably stick with chocolate mint since I have more of it growing in my garden. Plus, the words chocolate and coconut together just make my mouth water.
Instead of soda water that’s normally in mojitos, I went with coconut milk. I really wanted the coconut flavor to shine and it did with the coconut milk. You want the thin coconut milk (also called coconut milk beverage) for your coconut mojito, not the thicker stuff in the can. So Delicious has a coconut milk that is dairy free. Although, I do recommend making your own coconut milk if you can. It’s healthier and it will taste so much better.
If your drink needs a little sweetening, add some simple syrup. Or you can add white sugar while you are muddling the mint. Either one works.
2 ounces Coconut Rum
1/2 fresh squeezed lime
1 TBSP simple syrup
5-6 spearmint or chocolate mint leaves
Sprig of mint for garnish
In a highball glass, muddle the mint leaves with lime juice and simple syrup.
Add coconut rum and stir.
Fill the glass with ice.
Top with coconut milk.
Garnish with a sprig of mint.
Makes one coconut mojito.