The mojito, a classic Cuban cocktail, gets a tropical summer makeover in this Frozen Coconut Mojito recipe — ideal for poolside lounging, backyard barbecues, or any warm afternoon.
I’m currently obsessed with coconut and everything it brings to a recipe: a hint of tropical sweetness, a silky mouthfeel, and a light, refreshing finish. If you find yourself favoring one ingredient for a stretch of time — whether it’s coconut, citrus, or fresh herbs — you’re in good company. When combined with bright lime and cooling mint, coconut transforms a frozen cocktail into something that feels both indulgent and refreshingly balanced.
For this frozen version of a mojito I kept the drink crisp rather than sugary-sweet. The coconut milk adds creaminess while coconut water and fresh lime juice keep the profile light. A simple mint-infused syrup lends authentic mojito flavor without overpowering the other elements. If you prefer a slightly less boozy drink, reduce the rum and add more ice or coconut water. If you want it bolder, a splash more rum will do the trick.
Frozen Coconut Mojito Ingredients
- ½ cup water
- ½ cup sugar
- 4 tbsp fresh mint leaves, divided
- ½ cup rum
- ½ cup coconut water
- 1 can (14 oz) coconut milk
- ¼ cup fresh-squeezed lime juice (about 2 limes)
- 6 cups ice
Frozen Coconut Mojito Instructions
- In a small saucepan, combine the water, sugar, and 2 tablespoons of the mint leaves. Heat over medium-high and bring to a gentle boil, stirring so the sugar dissolves completely, about 2–3 minutes.
- Remove the pan from the heat and strain the syrup to remove the mint leaves. Let the syrup cool for 15–20 minutes so it is no longer hot when it goes into the blender.
- In a blender, combine the cooled mint syrup with the remaining 2 tablespoons of fresh mint leaves, rum, coconut water, coconut milk, lime juice, and ice.
- Blend until the mixture is smooth and slushy. Taste and adjust: add more lime for brightness, more coconut water to thin, or a touch more sugar if you like it sweeter.
- Pour into chilled glasses and garnish with a sprig of fresh mint and a lime wedge if desired. Serve immediately.
This frozen coconut mojito strikes a pleasing balance — creamy without being heavy, minty and bright but not cloying. It evokes a tropical vacation without being over the top, making it a great option for entertaining. A high-speed blender produces the best texture, but a strong countertop blender will work fine — just pulse and scrape as needed.
Servings and Timing
Makes about 4 mojitos (12 oz each). Prep time: 10 minutes. Cooling time for the syrup: 15–20 minutes. Total time: approximately 25 minutes.
Notes and Variations
- For a lighter version, substitute half of the coconut milk with extra coconut water or chilled club soda for a fizzy finish.
- Swap white rum for aged rum to add a deeper caramel note.
- If you prefer no alcohol, omit the rum and add an extra ½ cup coconut water and a splash more lime juice for a tasty mocktail.
- Adjust sugar in the mint syrup to taste. If your coconut milk is sweetened, you may want to reduce the syrup slightly.
Nutrition (approximate per serving)
Calories: 372 kcal; Carbohydrates: 30 g; Protein: 2 g; Fat: 21 g; Sugar: 25 g. Nutrition will vary by exact brands and ingredient choices.
Whether you favor classic cocktails or frozen creations, this Frozen Coconut Mojito is designed to be easy, flavorful, and crowd-pleasing. It’s perfect for summer gatherings or any time you want a drink that feels like a short escape to the tropics.
Author: Whitney Bond