Creamy Coconut Mojito
Muddled mint, lime, and cream of coconut with light rum and club soda for a cool tropical drink.
Equipment
- Highball Glass
- Muddler
Ingredients
Main Ingredients
- 8 fresh mint leaves
- 1 medium lime juiced
- 1 to 2 tsp granulated sugar to taste
- 1 oz cream of coconut
- 3 oz light rum omit for a non alcoholic drink
- ¼ cup club soda or sparkling water to top
- 1 cup ice as needed
- 1 tbsp lime wedges, mint, and sweetened flaked coconut for garnish
Instructions
Cooking
- Add the base. Put the mint, sugar, lime juice, and cream of coconut in a sturdy highball glass.
- Muddle. Press and twist the mint gently until bruised and fragrant.
- Add rum and ice. Pour in the rum and fill the glass three quarters full with ice.
- Top and stir. Add club soda to the top and stir until cold and fully mixed.
- Garnish. Finish with lime wedges, mint, and flaked coconut.
Notes
Substitutions: Coconut water makes a lighter version, and spiced rum adds a warm note.
Tips: Stir the cream of coconut before measuring and muddle gently to avoid bitter mint.
Storage: Ideal fresh. Mint and lime juice can be refrigerated for up to a day before mixing.