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This Coconut Mojito recipe is a creamy, cool drink that’s even tastier than the classic! Coconut infuses an irresistible tropical essence.

Coconut mojito
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Want a mojito that’s impossibly even better than the classic? Try this Coconut Mojito recipe! Coconut infuses a tropical sweetness and creamy body into this cocktail that’s altogether irresistible. Cream of coconut and coconut rum come together to make magic, forming a delightful frothy topping that adds a little foam to each sip. Serve it as a signature drink a party or like we did: for laid back summer sipping on the patio!

What’s in a coconut mojito?

The coconut mojito is a tropical spin on the Mojito, a classic cocktail invented in Havana, Cuba. Some think origins of the drink stem back hundreds of years. The modern version took off in America in the 1930’s when Ernest Hemingway helped to popularize it.

The coconut spin on this drink adds two different coconut products to the drink. Cream of coconut replaces the simple syrup to add sweetness and creaminess, and coconut rum adds major coconut flavor. Here’s what you’ll need:

  • Fresh mint
  • Lime juice
  • Cream of coconut (not coconut cream; see below!)
  • White rum
  • Coconut rum
  • Soda water
Cream of Coconut vs Coconut Cream

Why to look for cream of coconut

The most important thing about making a Coconut Mojito? Make sure to find cream of coconut! It’s easy to confuse with coconut cream, which is a different product altogether. Read more at Cream of Coconut vs Coconut Cream, or review these differences:

  • Cream of coconut is a sweetened syrup used for cocktails, often sold in handy squeeze bottles to make it easy to add to drinks. Cream of coconut is easy to find online or at your local liquor store. A popular brand is Coco Real.
  • Coconut cream is unsweetened and usually sold in cans. It’s thick with a strong coconut flavor. You don’t want this for cocktails, because it doesn’t add the required sweetness to the drink.

More cocktails with cream of coconut? Try popular coconut cocktails like the Piña ColadaPainkiller, Chi ChiCoconut Martini, Coconut Margarita, or Bushwacker!

Coconut Mojito

More about coconut rum

In this Coconut Mojito recipe, you’ll use a mix of white rum and coconut rum. Why do you need the coconut rum? It infuses an intense coconut flavor. You could skip it and just use the cream of coconut if you’re in a bind, but we recommend using it. Here’s what to know about coconut rum:

  • Most coconut rum is considered a coconut-flavored liqueur. It has lots of added sugar and a low alcohol level: Malibu Coconut Rum is only 21% ABV. In contrast, rum has no sugar and a 40% ABV. So, it’s more of a liqueur (here are the technical definitions).
  • Malibu Coconut Rum is the most popular brand of coconut rum. It was launched in 1982 as a way for bartenders to simplify making the Piña Colada. You can find other types of coconut rum, like Bacardi, Capitan Morgan, and so forth.

Muddle the mint, then shake

Once you’ve got your coconut products, the only other cocktail technique in this Coconut Mojito is muddling the mint. Muddling is gently mashing herbs or fruits to release their juices. Here’s how to make this drink:

  • Use a cocktail muddler. It’s the right tool for the job! Here’s a great cocktail muddler, or you can use an unfinished wooden spoon.
  • Muddle the mint first. Gently mash the herb to get out all the oils. You can do this right in the cocktail shaker.
  • Add the drink ingredients, ice and shake! Then strain out the drink. Don’t have a cocktail shaker? You can use a glass jar with a cover (poke holes in the lid to strain it out).

More mojito variations

Love a good mojito? This drink is one of the all time best cocktail recipes to make at home. There are so many ways to play with the mint and rum formula. Here are our top types of Mojitos:

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Coconut mojito

Creamy Coconut Mojito

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink 1x


This Coconut Mojito recipe is a creamy, cool drink that’s even tastier than the classic! Coconut infuses an irresistible tropical essence.


  • 6 mint leaves, plus more for garnish
  • 1 ounce* white rum
  • 1 ounce coconut rum
  • 1 ounce lime juice
  • 1 ounce cream of coconut (not coconut cream)
  • 2 ounces soda water


  1. In a cocktail shaker, muddle the mint leaves. Add the white rum, coconut rum, lime juice, and cream of coconut to the shaker and fill the cocktail shaker with ice. Shake until cold.
  2. Place ice into a glass, and strain in the drink. Top off the glass with soda water. Garnish with additional mint leaves.


*To convert to tablespoons, 1 ounce = 2 tablespoons.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Jill says:

    Any hints on how to adapt this to a pitcher? I LOVE your mojito pitcher recipe for the mint simple syrup it uses, and I’m not sure how to translate this recipe into that same magic.

    1. This is a great question! I’ve taken a look at the mojito pitcher recipe to see what we’d recommend! The simple syrup amount in the mojito pitcher makes 3/4 cup. I would make the Mojito Pitcher as written, but use only 1/2 cup of the mint syrup and then add 1/2 cup cream of coconut. I’d also do 1 cup white rum and 1 cup coconut rum. Let us know how it comes out!

  2. Tonny Bracks says:

    can l get videos on how the coconut mojito is done