Pineapple Coconut Mojito Cocktail (Printer-Friendly)
A crisp pineapple coconut mojito combines mint, lime, white rum, and toasted coconut for a taste of summer.
# What You’ll Need to Cook:
→ For Cocktail
01 -
30 ml honey
02 -
20 g toasted shredded coconut
03 -
10 fresh mint leaves
04 -
60 ml fresh lime juice
05 -
60 ml white rum
06 -
120 ml coconut pineapple juice
07 -
Ice cubes, as needed
→ For Garnish
08 -
Pineapple chunks
09 -
Lime wedges
10 -
Fresh mint sprigs
# Steps to Prepare:
01 -
Coat the rim of a tall glass with honey and press it into toasted shredded coconut until well adhered.
02 -
Place fresh mint leaves and a lime wedge in the bottom of the glass. Use a muddler or the end of a wooden spoon to gently muddle them, releasing essential oils and juice.
03 -
Fill the glass approximately three quarters full with ice cubes.
04 -
Pour in fresh lime juice and white rum, then top with coconut pineapple juice. Stir gently to combine all ingredients.
05 -
Garnish the cocktail with pineapple chunks, lime wedges, and a sprig of mint. Serve immediately for optimal freshness.
# Extra Cooking Tips:
01 -
Toast shredded coconut in a dry skillet over medium-low heat until golden brown, then allow to cool before using for the rim.
02 -
For a sweeter drink, add simple syrup to taste; for a lighter version, dilute with club soda or coconut water.
03 -
For a non-alcoholic version, omit rum and top with lemon-lime soda or pineapple soda.
04 -
If coconut pineapple juice is unavailable, mix equal parts pineapple juice and coconut water.
05 -
For added creaminess, stir a splash of coconut cream into the cocktail.
06 -
To make a large batch, muddle mint and lime in a pitcher, add other liquids except ice, refrigerate up to 24 hours, and serve over ice.