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Close your eyes, take a sip, and pretend you’re poolside in paradise—even if the kids are running wild in the background and dinner’s still undecided. This Frozen Coconut Mojito is my go-to when I want something refreshingly tropical, a touch fancy, and totally fuss-free. It’s family-friendly when you want a mocktail moment, and cocktail-ready when you’re feeling celebratory. Let’s chill things out together, literally. 😉
Why You’ll Love This Recipe
I first whipped this up for a backyard taco night, and it was an instant hit—even with the kiddos (mocktail version, of course!). Now it’s my warm-weather staple. Creamy, minty, icy, and oh-so-sippable… what’s not to love?
- Super refreshing with creamy coconut and zesty lime
- Make it a kid-friendly mocktail or spiked cocktail
- No shaker or fancy tools required—just a blender!
- Perfect for summer parties or lazy afternoons
Ingredients Breakdown
Essentials
- 1/2 cup canned coconut milk (full fat for creaminess)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup simple syrup (adjust to taste)
- 10-12 fresh mint leaves
- 2 cups ice cubes
- Optional: 2 oz white rum (for the cocktail version)
- Optional: Sparkling water, to top off
Pro Tips
- Use Thai-style canned coconut milk for a richer flavor.
- Simple syrup can be made by heating equal parts sugar and water until dissolved.
- For extra zing, add a bit of lime zest before blending.
- Muddle mint beforehand for a more intense minty kick without bitter notes.
Step-by-Step Instructions
- Add mint leaves, coconut milk, lime juice, and simple syrup to a blender. If using rum, add it now.
- Add ice and blend until totally smooth and slushy.
- Pour into chilled glasses and top with a splash of sparkling water if desired.
- Garnish with fresh mint, a wedge of lime, or toasted coconut flakes.
Chef’s Tips and Tricks
- Don’t over-blend—stop when you hit that perfect slushy texture.
- Taste before pouring; some might like it sweeter or tangier—adjust the syrup or lime accordingly!
- If serving a crowd, make a big batch and freeze ahead. Just re-blend with a splash of coconut milk before serving.
Recipe Variations and Serving Suggestions
- Make it Tropical: Add a handful of frozen pineapple for a piña-colada vibe.
- Mocktail Twist: Skip the rum and jazz it up with coconut water or extra lime.
- Mojito Float: Top with a scoop of coconut sorbet for a dessert drink!
- Party Style: Serve in hollowed-out coconuts or fancy tiki glasses with cocktail umbrellas.
FAQs
Can I use coconut cream instead of milk?
Sure can! It’ll make the drink even creamier—just be sure to balance with a bit more lime juice so it’s not overly rich.
How do I make this ahead of time?
Blend everything but the ice and store in the fridge up to a day ahead. Just add ice and blend when ready to serve.
Could I use mint extract?
I’d recommend sticking with fresh mint for best flavor—mint extract can overpower quickly! But if you must, use only a tiny drop.
Recipe Card
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients:
- 1/2 cup canned coconut milk (full fat)
- 1/4 cup fresh lime juice
- 1/4 cup simple syrup
- 10-12 fresh mint leaves
- 2 cups ice cubes
- Optional: 2 oz white rum
- Optional: Sparkling water to top
Instructions:
- In a blender, combine mint, coconut milk, lime juice, simple syrup, and rum (if using).
- Add ice and blend until smooth and slushy.
- Pour into glasses, top with sparkling water if desired, and garnish as you like.
Nutrition: 150 calories per serving (mocktail version)
Thirsty for more easy sips and tropical twists? Leave a comment below and let me know if you went mocktail or cocktail! Don’t forget to tag @thekitchensaid on Instagram if you make it—I LOVE seeing your spins on my recipes!
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