Coconut Mojito Recipe

Ingredients

• 15 ml (1 tablespoon)unsweetened desiccated coconut
• 7.5 ml (½ tablespoon)lime zest
• 15 ml (1 tablespoon)kosher salt
• 15 ml (1 tablespoon)cane sugar
• 30 ml (2 tablespoons)fresh lime juice
• 6 leaves, plus extra to garnishfresh mint
• 60 ml (2 ounces), at room temperaturecoconut rum
• 60 ml (2 ounces)coconut water
• 60 ml (2 ounces)soda water
• to tasteice cubes
• to garnishlime wedges

Instructions

1. 1

   Prepare the rim

   Mix the desiccated coconut, lime zest and kosher salt on a plate. Run a lime wedge around the rim of the glass, then dip the rim into the coconut-salt mixture to coat it. Set the glass aside.

2. 2

   Dissolve the sugar

   Add the cane sugar and lime juice to a glass. Stir gently until the sugar dissolves.

3. 3

   Muddle the mint

   Place the mint leaves in the bottom of the glass. Press them gently with a muddler until they release their oils.

4. 4

   Add coconut

   Pour in the coconut rum and coconut water, then stir to combine them with the lime, sugar and mint.

5. 5

   Add ice and soda

   Fill the glass with ice and top up with soda water.

6. 6

   Garnish the drink

   Finish with mint sprigs and lime wedges or slices.

What is a coconut mojito?

A mojito is a Cuban cocktail traditionally built around mint, lime, sugar, rum and soda water. This American-style variation keeps that fresh, citrusy structure while bringing in coconut rum and coconut water.

The salted coconut-and-lime rim gives each sip a little extra flavour, while the drink itself stays light rather than creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 2g protein, 22g carbs, 5g fat.

The sugar and coconut water provide most of the carbohydrates, while the coconut rum contributes alcohol and the coconut in the rim supplies some fat. Mint and lime add flavour rather than much protein; serve the drink alongside a protein-rich snack or meal and plenty of water to balance the occasion.

The coconut ingredients

Coconut rum: This is the main source of coconut flavour and supplies the drink’s alcoholic base. Using it at room temperature makes it easy to stir into the other ingredients.

Coconut water: It adds a softer coconut note and helps the rum mingle with the lime and mint without making the drink rich.

Make the flavoured rim

Rim mixture: Combine the desiccated coconut, lime zest and salt on a plate so each element is distributed across the coating.

Coating: Wet only the outside edge of the glass with a lime wedge, then dip it into the mixture. This helps the garnish cling while keeping most of the salt out of the drink.

Muddle mint gently

Mint leaves: Press them just enough to release their fragrant oils. Crushing them hard can tear the leaves and make the drink taste harsh or leave a lot of small pieces behind.

Sugar and lime: Dissolving the sugar in the juice first gives the drink a more even sweetness before the mint and coconut ingredients go in.

Build a fresh, fizzy drink

Ice and soda: Add the ice before topping up with soda water, as directed, to keep the bubbles lively. Stir gently so the ingredients combine without knocking too much fizz out.

Garnish: Add the mint and lime just before serving, so their aroma is noticeable as you drink.

Serve it straight away

This cocktail is best made in the glass and served immediately, while the soda is still sparkling and the ice is cold.

Its lime and mint flavours pair well with grilled food, seafood or salty appetisers. A small plate of fresh fruit is another simple accompaniment.

Recipe notes & tips

• Use freshly squeezed lime juice for the brightest flavour.
• Keep the glass rim slightly damp rather than wet so the coconut mixture forms a neat coating.
• Stir the sugar and lime juice until no sugar crystals remain before adding the mint.
• Muddle the mint with light pressure to release its aroma without shredding the leaves.
• Add the soda water last and stir gently to preserve its fizz.

Variations

• More lime: Add an extra squeeze of lime juice for a sharper, more citrus-forward drink.
• Less sweet: Reduce the cane sugar to suit your taste.
• Extra mint: Add a few more leaves for a stronger herbal aroma.
• No salted rim: Skip the coconut-salt coating and garnish the glass with lime instead.
• Frozen version: Blend the ingredients with ice for a slushy texture, adding the soda water after blending.

Common mistakes to avoid

• Crushing the mint: Hard muddling can bring out harsh flavours; press the leaves gently instead.
• Wet rim: Too much lime juice can make the coating clump; run the wedge lightly around the glass.
• Undissolved sugar: Granules can settle at the bottom; stir the sugar and lime juice until dissolved first.
• Adding soda too early: The drink can lose its fizz; top it up only after adding the ice.
• Heavy stirring: Vigorous mixing flattens the bubbles; stir the finished drink gently.

How to store

This cocktail is best enjoyed as soon as it is made. If needed, mix the rum, coconut water, lime juice and sugar ahead and refrigerate briefly, then add the mint, ice and soda water just before serving; prepare the rim shortly before serving too.

Frequently asked questions