Coconut Mojito is a white twist on the classic Mojito flavored with coconut cream, fresh mint, rum, and lime juice and served with a garnish of pomegranate seeds for a festive touch. A perfect Christmas cocktail recipe!
Escape into a tropical winter wonderland with me and these Coconut Mojitos! They are made with a blend of creamy coconut, boozy rum, zesty lime, and aromatic mint, topped with a sprinkle of pomegranate arils. This cocktail is not just a drink; it’s a festive experience, perfect for adding a splash of exotic flair to your holiday gatherings. Imagine the warmth of the tropics meeting the joy of the holiday season, all in one glass.
Ingredients For Coconut Mojito
- Fresh Mint Leaves: They add a burst of freshness and a cool, crisp aroma.
- Lime Wedges: Lime brings a tangy zestiness, cutting through the creaminess of coconut.
- Superfine Sugar
- Bacardi Silver Rum or Malibu Rum: Choose Bacardi for a classic, crisp rum undertone or Malibu for an extra coconut twist.
- Cream of Coconut: Lends a velvety texture and a sweet, nutty flavor.
- Club Soda: For a refreshing fizz.
- Pomegranate Seeds: A festive garnish that adds a pop of color and a fruity, slightly tart crunch.
How To Make Coconut Mojitos
A basic mojito includes a nice bunch of mint leaves, limes, sugar, rum, and club soda. But, for our Coconut Mojitos, we will add cream of coconut and pomegranate seeds.
- Muddle: Start by muddling the mint, lime, and sugar in a shaker to release their oils and juices.
- Mix: Stir in your choice of rum and creamy coconut.
- Shake: Fill the shaker with ice and give it a good shake.
- Serve: Strain into a glass, top with club soda, and garnish with pomegranate seeds and mint.
Recipe Tips And Variations
- For a Lighter Version: Substitute sugar with a sugar alternative or reduce the amount to suit your taste preferences.
- Non-Alcoholic Mojito: Skip the rum and add more club soda or a splash of coconut water for a delightful mocktail.
- Experiment with Fruits: Add other fruits like strawberries or cucumbers for a different twist on the classic mojito.
- Serve in a Highball Glass: For an elegant presentation, serve your coconut mojitos in highball glasses over crushed ice.
- Pair with Tropical Snacks: Complement the drink with light, tropical-themed appetizers like batter fried shrimp or garlic shrimp, air fryer crab rangoon, and this easy fruit salad.
- Create a Mojito Bar: For parties, set up a Mojito bar with various rums, fruits, and garnishes, allowing guests to customize their drinks.
Cocktail Recipes To Try
- Chambord Bellini
- Rossini Cocktail
- Cucumber Mojito
- Strawberry Pom Mojitos
- Frozen Chocolate Brandy Alexander
- 8 fresh mint leaves
- ½ lime, cut into 3 wedges
- 1 tablespoon superfine sugar
- 2 to 4 ounces Bacardi Silver Rum, or Malibu Rum
- 2 tablespoons cream of coconut (comes in a can), shaken well and stirred before using
- club soda, you can also use Sprite if you'd like a sweeter drink
- 1 tablespoon pomegranate seeds, for garnish
- fresh mint leaves, for garnish
- In the bottom of a cocktail shaker, combine mint leaves, lime wedges, and sugar; using a muddler or the handle of a wooden spoon, muddle the mint, lime, and sugar together until oil and juices are released.
- Stir in the rum and coconut cream; fill the shaker with ice, and shake until the drink is thoroughly chilled and well combined.
- Strain the mixture into a cocktail glass and top with club soda. Add more ice if desired.
- Garnish with pomegranate seeds and mint leaves; serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.