I love mojitos for their simplicity. Mint and lime are so unbelievably refreshing in the summer, exactly what you’re craving at the end of the day. Adding coconut cream makes it wonderfully velvety and melts the moment it hits your tongue.
Mojitos are the perfect excuse to add mint to your herb garden. It grow almost too easily out here – mint would take over our whole yard if we let it, so it’s great in a container garden. In all honesty, we don’t use it for much other than drinks… so overgrown mint leaves are a sign that we should probably mix up a big pitcher.
Coconut cream is much richer and thicker than coconut milk or coconut water, perfect for blending into drinks. It’s showing up in more and more grocery stores around here, but Trader Joe’s has it in stock pretty reliably. You can always use coconut milk if your store doesn’t carry cream, your drink will just be a little less thick.
Life tip: make a double batch and freeze half for granitas – I might even love it more than blended! The rum won’t fully freeze so you can easily scrape with a fork to loosen and create a wonderfully cold slushie, even after a few days in the freezer… if it lasts that long.
Frozen Coconut Mojitos
- 4 oz. white rum
- 4 oz. coconut cream
- 2 limes juiced
- 6 sprigs mint leaves only
- 2 T. simple syrup more to taste
- 4 cups ice
- lime slices for garnish
- mint sprigs for garnish
- Blend rum, coconut cream, limes, mint leaves, and ice until smooth.
- Pour into two glasses and garnish with lime & mint.