Creamy Coconut Mojito with Fresh Lime
This Creamy Coconut Mojito with Fresh Lime is a tropical twist on the classic mojito. Creamy coconut milk, fresh mint, tangy lime, and two kinds of rum are shaken together before being topped with spicy ginger beer for a refreshing cocktail that’s perfect for summer parties, backyard barbecues, or relaxing by the pool.
The glass is rimmed with a tasty concoction of lime zest, sugar and a tiny pinch of sea salt to give every sip a delicious twist.
You know you want this!
If you’ve made a traditional mojito before, this one will feel very familiar. The only difference is the addition of creamy coconut milk, which gives the cocktail an irresistible tropical twist.
Start by rimming your glasses with the lime sugar mixture. It only takes a minute and adds a little something special to every sip.
Next, muddle the lime and mint together to release all those fresh citrus oils and minty flavors. Shake everything with the rums and coconut milk until it’s nice and creamy, then pour it over ice and top it with ginger beer.
Give it a gentle stir, garnish with a sprig of fresh mint and a lime wedge, and you’re ready to enjoy a cocktail that tastes like vacation in a glass.
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Creamy Coconut Mojito with Fresh Lime
Makes: 2 cocktails
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients
Lime Sugar Rim:
- Zest of 2 limes
- 1/4 cup granulated sugar
- Pinch of flaky sea salt
Cocktails:
- 2 limes, cut into quarters
- 16 fresh mint leaves
- 2 to 4 tsp granulated sugar (optional)
- 4 tbsp (2 ounces) white rum
- 2 tbsp (1 ounce) coconut rum
- 1/2 cup canned full-fat coconut milk, well stirred
- About 1 cup chilled ginger beer, or enough to top both glasses
- Ice
Instructions
Combine the lime zest, sugar, and a small pinch of flaky sea salt on a shallow plate. Rub a lime wedge around the rims of two glasses, then dip them into the lime sugar mixture. Fill both glasses with ice and set aside.
Add the lime wedges, mint leaves, and optional sugar to a large cocktail shaker. Muddle until the limes release their juice and the mint becomes fragrant. Pour in the white rum and coconut rum, fill the shaker with ice, and shake well. Add the coconut milk and shake again until smooth and creamy.
Strain the mixture evenly between the prepared glasses. Top each cocktail with chilled ginger beer and gently stir to combine. Garnish with fresh mint sprigs and lime wedges, if desired, and serve immediately.
Chef’s Notes:
- Use full-fat canned coconut milk for the richest, creamiest texture.
- If the coconut milk separates as the cocktails sit, simply give them a gentle stir.
- Adjust the sweetness by adding more or less sugar when muddling.
- For mocktails, replace the white rum and coconut rum with 6 tablespoons (3 ounces) of apple cider or apple juice.
- This makes two generously sized cocktails.
Recipe inspired from Half Baked Harvest
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