Coconut Mojito

When Tom and I went to Florida in February of last year, one of the restaurants we went to had coconut mojitos. Being a lover of mojitos I had to order one.

It was amazing. 
To this day I can still remember the coconut flavor in the mojito while I sat at a waterfront restaurant with my toes in the sand. Everyone back home was dealing with near freezing temperatures and significant snowfalls and I was sipping a coconut mojito. It was delightful.

And since then I’ve looked on menus trying to find another one. Apparently they just aren’t a thing in Maryland so I finally set out to make one myself. 
Side note, do you have the Ibotta app? At first I thought it was a complete waste of time, scanning in bar codes and receipts to get money back, but I signed up earlier this year and I’ve amassed more than $50 in money that I can get either deposited into my paypal account or put onto a gift card. The reason I mention this is because, if you have a liquor store that prints itemized receipts, you can get money for buying alcohol.

Saving money while buying groceries and toiletries is one thing, but money for alcohol? That’s too easy. Recently they had a deal to get $3 back for buying a 750 ml bottle of Cruzan rum. So you know I hightailed it over to the liquor store and snagged a bottle of the coconut variety so I could finally, finally make this drink that has been on my mind for over a year now. 

Coconut Mojito
Source: Cookaholic Wife Creation
Servings: 1 mojito
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    • 6 fresh mint leaves
    • pinch of sugar
    • 1 tsp fresh lime juice
    • 3 oz. simple syrup
    • 3 oz. Cruzan coconut rum
    • club soda
    • fresh mint, for a garnish
    • ice

1. Twist the fresh mint leaves and place in a small bowl. Add a pinch of sugar on top and  the lime juice. Use the back of a spoon to grind the sugar granules into the mint.
2. Transfer the mint to the bottom of a glass and top with ice.
3. In a shaker glass, combine the coconut rum and simple syrup then pour over into the glass.
4. Pour club soda on top until the glass is full.
5. Garnish with mint sprigs and a stir with a straw.
6. Try to drink just one!

I searched for a while to find a recipe but nearly every one I found used cream of coconut instead of coconut rum so I decided to just make my own version. It wasn’t exact to what I remember from that Florida restaurant but it was pretty close. I foresee this bottle of coconut rum not lasting long at all!

If you’d like to join Ibotta, here is my invite link: with a referral code of qbjeixe.

(Disclaimer: If you sign up and make a purchase within two weeks, I get $5 and you get $10, however it is not an affiliate link and I do not earn anything for you clicking the link. It’s also on my blog as a no-follow link.)

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