Raspberry Coconut Mojito Recipe

I couldn’t resist blending bright raspberries, creamy coconut, mint, and rum into my Raspberry Coconut Mojito, and the unexpected pantry ingredient I added made me rethink the classic.

I fell into this Raspberry Coconut Mojito last summer and haven’t looked back. It’s a bright, slightly wild take on a classic, the kind that makes you raise an eyebrow and want another sip.

Fresh raspberries give it a tart pop while cream of coconut slips in like velvet, unexpected but totally right. Sometimes it reads like a Coconut Mojito Mocktail, sometimes it still feels like something a bartender would hide in their back pocket.

I love how it almost tricks you into thinking its simple, then reveals a tropical twist. Try it when you need a little mischief in a glass.

Ingredients

• White rum adds warmth and booze, no nutrients, mostly empty calories and sweetness balance.
• Coconut rum brings tropical aroma and extra sugar, so sweeter and higher calories.
• Cream of coconut gives rich coconut taste, very sweet and high in saturated fat.
• Fresh lime juice is tart vitamin C, low calories makes drink bright and refreshing.
• Fresh raspberries add color, fiber, vitamins and a tart sweet note, real fruit quality.
• Fresh mint leaves give cool herbal aroma, tiny antioxidants, keeps the cocktail lively and fresh.
• Club soda gives fizz and dilution, zero sugar so it lightens sweetness.
• Simple syrup sweetens evenly, sugar works too but watch added calories.

Ingredient Quantities

• 1.5 oz white rum
• 1/2 oz coconut rum (optional)
• 1/2 oz cream of coconut (eg coco lopez)
• 1 oz fresh lime juice (about 1 lime)
• 1/2 oz simple syrup (or 1 tsp granulated sugar)
• 1/4 cup fresh raspberries (aprox 8 berries)
• 8-10 fresh mint leaves, plus extra for garnish
• 2-3 oz club soda or soda water
• crushed ice or ice cubes
• lime wheel or wedge, for garnish

How to Make this

1. Add 1/4 cup fresh raspberries (aprox 8 berries), 1 oz fresh lime juice, 1/2 oz simple syrup or 1 tsp granulated sugar, and 8-10 fresh mint leaves to a shaker or sturdy glass. Gently muddle to release the raspberry juices and bruise the mint but dont pulverize the leaves.

2. Pour in
1.5 oz white rum, 1/2 oz coconut rum if using, and 1/2 oz cream of coconut (eg Coco Lopez). Tip: cream of coconut is thick, give the can a good shake or warm it a bit so it measures easier.

3. Fill the shaker with crushed ice or ice cubes, cap it and shake or stir hard for about 10-15 seconds until well chilled and a little frothy.

4. If you prefer a smooth drink, double strain the mixture through a fine mesh strainer into a tall glass filled with crushed ice. If you like it rustic, just pour everything including the muddled bits over the ice.

5. Top with 2-3 oz club soda or soda water, gently fold or stir once to combine so you dont lose the fizz.

6. Taste and adjust: add a splash more simple syrup if you want it sweeter, or a squeeze more lime if it needs more brightness. For extra coconut creaminess add a touch more cream of coconut.

7. Garnish with a sprig of fresh mint, a lime wheel or wedge, and a few whole raspberries on top.

8. Serve with a straw, give the mint a little clap between your hands before garnishing to wake up the aroma, and enjoy right away while its cold and fizzy.

Equipment Needed

1. Cocktail shaker or sturdy mixing glass (for muddling and shaking)
2. Muddler or sturdy wooden spoon
3. Jigger or measuring spoons (to measure 1.5 oz, 1/2 oz etc)
4. Citrus juicer or handheld reamer
5. Fine mesh strainer (for double straining)
6. Bar spoon or long handled spoon for stirring
7. Tall glass (Collins or highball) for serving
8. Paring knife and small cutting board for lime wheels and garnish

FAQ

Raspberry Coconut Mojito Recipe Substitutions and Variations

• White rum: swap with vodka (same amount) for a more neutral booze base, or try blanco tequila for a brighter, sharper twist — both change the classic mojito vibe so start light if youre unsure.
• Coconut rum (optional): use coconut water plus a small splash of simple syrup to keep coconut flavor without extra sweetness, or just skip it and add a little extra white rum.
• Cream of coconut: replace with canned coconut cream or full fat coconut milk plus a bit of simple syrup to match sweetness and texture, adjust to taste.
• Fresh raspberries: frozen raspberries work great, just thaw a bit before muddling, or swap with muddled strawberries or a spoonful of raspberry syrup for an easier, sweeter option.

Pro Tips

1) Warm the cream of coconut a bit before measuring, either sit the closed can in warm water for a few minutes or microwave a spoonful for 5 to 10 seconds, then shake or stir so it measures easy. Its super sweet so taste the mix before you add extra sugar, you might not need much.

2) Muddle gently not aggressively: press the berries and bruise the mint with a few firm presses, dont pulverize the leaves or youll get bitter green bits. If you dont have a muddler use the back of a spoon and rotate instead of smashing.

3) Think about ice and dilution: crushed ice makes it slushy and fast to chill while big cubes keep it from watering down too quick, so pick based on how fast you drink it. Shake until the shaker is really cold to the touch then double strain if you want a smooth pour, otherwise leave the bits in for rustic charm.

4) Final tweaks and garnish hacks: clap the mint between your hands to wake up the aroma, freeze a few raspberries for a prettier garnish that wont melt right away, and always taste before you top with soda so you can fix sweetness or lime without losing fizz.