This Raspberry Coconut Mojito is what summer dreams are made of—sweet, creamy, tangy, and ultra-refreshing.
With fresh raspberries, mint, and a splash of coconut cream, it’s the perfect tropical cocktail for beach days, brunches, or relaxing evenings on the patio.
Why You’ll Love This Recipe
Bursting with vibrant raspberry flavor and a touch of mint
Creamy twist on the classic mojito with coconut and rum
Easy to shake up with just a handful of ingredients
Makes any gathering feel instantly festive
Can be customized with or without alcohol
Ingredient Highlights
Rum: The heart of a good mojito—light rum keeps it smooth and tropical.
Raspberries: Fresh, juicy berries bring color, tartness, and sweetness.
Mint Leaves: Brightens the drink and adds cooling herbal notes.
Lime Juice: Balances the sweetness and adds citrusy zing.
Cream of Coconut: Gives this mojito its rich, velvety texture and tropical flavor.
Simple Syrup: Adds the perfect touch of sweetness.
Coconut Flakes: Optional, but a fun tropical garnish for visual flair.
Pro Tips Before You Start
Use fresh raspberries for the most vibrant flavor and color.
Gently muddle mint—you want to bruise the leaves, not shred them.
Shake well to fully incorporate the cream of coconut.
Strain if you prefer a smoother texture, or keep it rustic with all the muddled fruit.
Chill your glass ahead of time for an extra refreshing finish!
How to Make Raspberry Coconut Mojito
Step 1: Muddle
In a cocktail shaker, add 5–7 raspberries, 4–5 mint leaves, and the lime juice.
Use a muddler to gently mash everything together.
Step 2: Add Liquids
Pour in the rum, simple syrup, and cream of coconut.
Step 3: Shake
Fill the shaker with ice. Shake vigorously for at least 15 seconds to chill and combine.
Step 4: Strain or Not
Pour the cocktail into a glass filled with ice.
You can strain it for a smooth sip or leave it unstrained for a fruit-forward texture.
Step 5: Garnish
Sprinkle with coconut flakes and top with fresh raspberries and a mint sprig.
Step 6: Serve & Enjoy
Sip slowly and enjoy the refreshing tropical vibe!
Serving Ideas
Serve this Raspberry Coconut Mojito with:
A tropical fruit platter (pineapple, mango, papaya)
Coconut shrimp or fish tacos
Poolside snacks like chips and guac
Brunch dishes like quiche or avocado toast
Variations & Substitutions
Make it a mocktail: Skip the rum and add coconut water or sparkling water.
Berry swap: Try with blackberries, strawberries, or a mix!
Herbal twist: Add basil or Thai basil instead of mint for a unique aroma.
Frozen version: Blend with ice to make it a frozen raspberry coconut mojito.
Storage & Make-Ahead Tips
This cocktail is best served fresh, but here’s how to prep ahead:
Make the muddled base (raspberries, mint, lime juice, syrup, coconut cream) and refrigerate up to 4 hours.
Shake with ice and rum just before serving.
Don’t freeze—it affects the texture of coconut cream.
FAQs
Can I use coconut milk instead of cream of coconut?
Cream of coconut is much sweeter and thicker—coconut milk won’t give the same flavor or texture.
What type of rum works best?
White or light rum works beautifully in this mojito, keeping it light and smooth.
Can I use frozen raspberries?
Yes, just thaw them slightly before muddling. The flavor will still be great!
Do I have to strain it?
Not at all! If you like texture and don’t mind raspberry seeds, leave it unstrained.
Is this drink sweet or tart?
It’s perfectly balanced—sweet from the syrup and coconut, tangy from the lime and berries.
Can I batch this for a party?
Absolutely. Muddle a larger batch and shake each serving with ice as needed.
How can I make it extra tropical?
Try adding a splash of pineapple juice or garnish with a wedge of pineapple.
Final Thoughts
This Raspberry Coconut Mojito is a fruity, creamy escape in a glass.
Whether you’re lounging by the pool or mixing up drinks for friends, this one’s sure to impress.
So shake one up, sip slowly, and let the tropical vibes take over!
Raspberry Coconut Mojito
Ingredients
- 2 oz rum
- ¾ oz simple syrup
- 1 oz cream of coconut
- 8 –10 raspberries
- 4 –5 mint leaves
- 1 oz lime juice
- Coconut flakes for garnish
Instructions
- Add 5–7 raspberries, mint leaves, and lime juice to a shaker.
- Muddle gently until raspberries are broken down.
- Add rum, simple syrup, and cream of coconut.
- Fill shaker with ice and shake well, about 15 seconds.
- Strain into a cocktail glass with fresh ice.
- Garnish with coconut flakes, raspberries, and mint.
- See full steps with tips & photos → https://p4pd.org/raspberry-coconut-mojito/
Notes
- For extra coconut flair, rim the glass with toasted coconut flakes.
- Use cream of coconut (like Coco Lopez) for best sweetness and texture—not coconut milk.
- Want it bubbly? Top with a splash of club soda before serving!
