Oh, it’s Friday. In July.
I’ve made plans for you. They include these icy coconut mojitos. Pink straws optional, but highly recommended.
Sometimes a photo and a frosty drink are all you need. Here’s an easy, refreshing recipe to beat the heat.
Frosty Coconut Mojitos
Yield:
4
appropriately, 2 obnoxiously
4
appropriately, 2 obnoxiously
Total Time:
20
20
Ingredients
- 3/4 cup coconut rum
- 1/2 cup canned light coconut milk
- 1/4 cup coconut water
- 1/4 cup club soda or seltzer (I used coconut LaCroix)
- 1/2 cup mint simple syrup (recipe below)
- 2 limes, juiced
- 1/4 cup fresh mint, torn into pieces
- 1 1/2 cups ice (approximately)
Mint Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 10 fresh mint leaves
Instructions
-
Combine all ingredients in a blender and pulse until the ice is crushed and the mixture is smooth. Add more ice to reach your desired thickness. Taste and add a splash more rum if you like a boozier drink.
Mint Simple Syrup
-
Place sugar, water, and mint leaves in a small saucepan. Heat over medium until it just bubbles, stirring until the sugar dissolves. Reduce heat to low for 2 minutes, then remove from heat and let cool for 15–20 minutes. Strain out the mint if desired.
Notes
Adapted from a coconut mango mojito recipe.
Course: Drinks
Cuisine: American
Did you make this recipe?
Share your photo and tag the recipe on social media. I appreciate you so much!
I made coconut mango mojitos (no frost) earlier and adapted that idea into this frosty coconut version. Same spirit, just colder and creamier—perfect for hot days and casual weekends.