Coconut Mojito Mocktail Recipe

Coconut Mojito Mocktail recipe — The mojito's tropical cousin who moved to Miami and never looked back. Made with none. Originally from Cuba.

I'm that friend who replaced my apartment walls with palm leaf wallpaper and plays steel drum music during Zoom calls. Sure, I might be a little extra with my coconut obsession, but at least I'm consistently committed to the island life fantasy—even when it's 40 degrees outside.

Coconut water was actually used as emergency IV fluid during World War II in the Pacific because it's sterile and has the same electrolyte balance as human plasma. American and British forces literally had lifesaving tropical drinks growing on trees.

This is what happens when the classic Cuban mojito meets modern wellness culture's coconut obsession. While the traditional mojito dates back to 16th century Havana, this tropical twist emerged in the 2010s when coconut water became the unofficial drink of yoga studios everywhere.

Ingredients

• 8-10 leaves fresh mint (plus extra for garnish)
• 1 oz fresh lime juice (about half a lime)
• 1 tbsp simple syrup (adjust to taste)
• 4 oz coconut water (chilled)
• 2 oz club soda (chilled)
• 1 cup crushed ice

Instructions

1. Gently muddle mint leaves with lime juice and simple syrup in the bottom of a highball glass.
2. Fill glass with crushed ice and add coconut water.
3. Top with club soda and gently stir to combine.
4. Garnish with fresh mint sprig and lime wheel.

Category: mocktail | Difficulty: easy | Base spirit: none | ABV:

Origin: Cuba