Lime

Coconut Mojito

June 20, 2021
1 Rating
Photo by Julia Gartland Prop Stylist: Ali Slagle Food Stylist: Pearl Jones
Author Notes

Though its exact origin is hotly debated, the mojito—a lightly sweet cocktail made with rum, lime, and mint—has roots in Cuba. It likely evolved from the Draque, another lime- and mint-based cocktail, with origins going back to Sir Francis Drake, whose crew landed in Havana in the late 1500s with hosts of illnesses, and turned to local indigenous communities for a remedy said to be made with mint, lime, and sugarcane juice. As Ravi DeRossi, Jane Danger, and Alla Lapushchik write in the book Cuban Cocktails: 100 Classic and Modern Drinks, the first so-called mojitos were likely made at Cuban bars in the 1930s, popularized at one in Havana, La Bodeguita del Medio, by Ernest Hemingway. The coconut mojito—sometimes known as the cojito—came along later.

The coconut mojito’s main flavor comes from coconut milk, coconut-flavored liqueurs, or coconut rum, like Malibu. This version of the drink is simply made with canned coconut milk, and it’s deeply refreshing, sweetened with simple syrup (which you can make in advance and stash in the refrigerator) and served in a tall glass filled with ice. A classic mojito is typically stirred, not shaken, but when making this variation with canned coconut milk, a good shake is necessary to completely emulsify the milk into the other liquids in the drink. (If you like drinks that are really sweet, you can use pre-sweetened cream of coconut instead.) This coconut mojito is finished with a splash of club soda, which adds just a subtle fizz, kind of reminiscent of a classic egg cream, but you can always leave it out if you prefer the cocktail a bit more potent. —Rebecca Firkser

  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 1
Ingredients
  • Simple Syrup
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Pinch kosher salt
  • Coconut Mojito
  • 1 ounce simple syrup
  • 8 mint leaves, plus a sprig for serving
  • Ice, plus more for serving
  • 1 1/2 ounces white rum
  • 1 ounce full-fat canned coconut milk
  • 1 ounce fresh lime juice
  • Club soda, for serving
In This Recipe
Directions
  1. Simple Syrup
  2. In a small saucepan over medium-high heat, whisk together the sugar and water until the sugar is dissolved. Remove from the heat, cool, and transfer to an airtight container. You won’t use it all in the drink, so store leftovers in the refrigerator for up to 1 month.
  1. Coconut Mojito
  2. In a cocktail shaker, muddle the mint leaves and simple syrup. Fill the shaker halfway with ice, then add rum, coconut milk, and lime juice. Cover and shake the drink until very cold, about 20 to 30 seconds.
  3. Fill a tall glass with ice and strain the cocktail into the glass. Top with club soda and a mint sprig.

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Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. She tests all recipes with Diamond Crystal kosher salt. You can follow her on Instagram @rebeccafirkser.

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