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Learn how to make a coconut mojito recipe with just a few basic ingredients and failproof steps. This cocktail turns out creamy, sweet, and refreshing without any mixes. Refined sugar-free and mocktail options, too!

A glass filled with creamy coconut mojito topped with fresh mint leaves and lime slice.

This cocktail instantly takes me back to the Bahamas—where I first tried it and, let’s be honest, where most good vacation (and cocktail) stories begin. It left a lasting impression (as rum drinks often do), but I remember thinking: this would be even better without all the overly sweet, artificial mixers.

So, I created my own version using natural ingredients and canned coconut milk to give it a light, tropical flavor. It’s fresh, bright, and definitely a drink you’ll want to make on repeat.

BONUS: the mocktail version tastes just as good, so you can sip on island vibes anytime.

What’s in Creamy Coconut Mojitos?

Below is an overview of the ingredients and instructions. Please be sure to scroll down to the recipe card for the complete details!

Ingredients for creamy coconut mojito with fresh mint leaves and lime on a countertop.

Mint Leaves – Look for bright, fresh mint leaves free from any browning or discoloration.
Lime Juice – Freshly squeezed is best, but the bottled varieties will also work.
Simple Syrup or Agave – Feel free to substitute maple syrup or honey for a refined sugar-free option, if preferred. Just keep in mind that maple syrup and honey have stronger, more distinct flavors that can slightly shift the tropical taste. Still totally delicious—just a little different!
Rum – I use a combination of white rum and coconut rum. The coconut rum is optional, but worth it if you want that coconut flavor to shine. White rum pairs best with the fresh, citrusy vibe of a mojito. Dark rum tends to overpower the coconut-lime balance.

Mocktail Version (Non-Alcoholic) – to make this into a faux-jito,, simply replace the rum with coconut water and add a splash of vanilla or coconut extract and rum extract, if desired.

Coconut Milk – Make sure to use full-fat coconut milk from a can, not the boxed stuff or syrup-like cream of coconut. Canned full-fat coconut milk gives the cocktail that rich, creamy texture without weighing it down.
Sea Salt – Technically optional, I love to include just a dash of salt to enhance the rest of the ingredients. I promise, it won’t make your coconut mojito recipe taste salty!
Club Soda or Sparkling Water– Use plain club soda or coconut-flavored sparkling water. Lime flavors will clash with the natural coconut flavor.

Tips for Success

Chill the Milk Before You Mix – Coconut milk and citrus don’t always play nice when warm. A quick chill helps everything blend smoothly and stay creamy.
Shake or Stir the Can First – Coconut milk can sometimes separate when combined with citrus, especially if it’s not well-shaken or the drink sits too long. To help prevent this, use chilled, well-stirred coconut milk and serve the mojito right away after mixing to avoid lumps or texture issues.
Strain If Needed: If you’re not a fan of bits of mint or lime pulp, strain the mojito before serving. You’ll still get the flavor but with a smoother texture.
Muddle with a Light Touch – Gently muddle mint and lime to release flavor, and don’t over-muddle. You want flavor, not bitter mint bits.

How to Make a Coconut Mojito Recipe

Before you begin making your cocktail or mocktail, make sure the canned coconut milk is chilled and well shaken.

Muddle. Combine the mint leaves, lime juice, and simple syrup in a cocktail shaker or large glass. Muddle just until the mint is wilted. Avoid tearing the leaves!

A woman muddling fresh mint leaves into simple syrup and lime juice.

Stirring mint leaves into simple syrup and lime juice in a glass.

Combine. Add the rum, coconut milk, and a pinch of salt, and shake or stir to combine.
Strain. Strain or pour the mojito mixture into a cocktail glass (or two) full of ice.

Stirring coconut milk into a mint simple syrup mixture in a glass.

Pouring seltzer water into a glass of creamy coconut mojito.

Stir and Serve. Add the club soda and stir. Garnish with extra mint sprigs and a lime slice, if desired, and enjoy! If you’re feeling fancy, serve your mojitos in a sugar-rimmed glass. To make the sugar rim, rub a lime wedge around the rim of the glass, then dip the rim in coarse sugar or sparkling sugar. See recipe card for details.

Fresh mint leaves stirred into a creamy coconut mojito with a metal straw.

A pretty creamy coconut mojito topped with fresh mint leaves and lime slice.

Batch Tip: If you’re making a double or party-sized batch, hold off on adding the club soda (or sparkling water) and any extra lime wedge until just before serving. When it’s time to serve, pour the chilled mojito base over ice in each glass, then top with a splash of sparkling water and a fresh squeeze of lime. Give it a stir and enjoy! This keeps it fizzy and fresh.

More of Our Favorite

Creamy Coconut Mojito

What’s in Creamy Coconut Mojitos?

Tips for Success

How to Make a Coconut Mojito Recipe

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