The Coconut Mojito – sweet, creamy, heavenly. Cuba’s most famous drink
This coconut rum Mojito is extra work, but oh, it is so extra special!

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Ingredients you’ll need to make a Coconut Mojito

Muddle the mint leaves, lime wedges and sugar in a cocktail shaker, just long enough to release the minty flavor. Then add the coconut water and rums. Squeeze in 2 tablespoons of fresh lime juice and shake well to combine. If you don’t have a good shaker, try this one from OXO.
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Coconut Rum Mojito
Ingredients
The Mojito
- 6 Mint leaves
- 1 Lime Cut into 6 wedges lengthwise
- 1 Tablespoon Simple Syrup
- 2 Tablespoons Lime Juice
- 8 Ounces Coconut water
- 2 Ounces White Rum
- 4 Ounces Coconut Rum
- Ice
- Club Soda
- Mint sprigs for garnish
To Rim the Glass
- 1 Tablespoon Unsweetened Shredded Coconut
- 1/2 Tablespoon Lime zest
- 1 Tablespoon Kosher salt
- Jet-Puffed Marshmallow Cream or Fluff
Instructions
To Rim the Glass with Coconut
- On a small plate, combine unsweetened shredded coconut, lime zest, and kosher salt
- On a small plate add 2 tablespoons of Jet-Puffed Marshmallow Cream or Fluff and spread it across the plate
- Roll the rim of 2 glasses into the Jet-Puffed Marshmallow Cream or Fluff, then dip the rims into the coconut mixture to coat
Coconut Rum Mojito
- Muddle the mint leaves, 3 lime wedges and simple syrup in a cocktail shaker, just long enough to release the minty flavor
- Add the coconut water, rums and lime juice to the shaker
- Shake to combine
- Fill the glasses with ice, then pour in unstrained liquid, dividing evenly
- Top with club soda and stir
- Garnish with lime wedges and more mint leaves
Notes
If you’ve tried this, please leave a comment and rating below.