During a warm Sunday afternoon, my granddaughter and I were out in the garden picking mint for what she called our “fancy drinks.” She had just learned how to twist the stems to release the fragrance, and we ended up gathering far more than we needed. While she sipped her lemonade with a paper umbrella, I thought about the coconut milk I had left from a curry recipe and the strawberries from the farmer’s market still sitting in the fridge.
I’ve always believed some of the best recipes come from happy accidents or in this case, a bit of sunshine, a curious child, and a craving for something cool, light, and slightly indulgent.
Back in my teaching days, I never imagined I’d spend my retirement blogging about mojitos, but here I am, loving every second of it. This version of the classic mojito feels like a little escape to the tropics. The creamy coconut milk softens the sharpness of lime and rum, and when paired with either fresh strawberries or grapefruit juice, it turns the most beautiful soft pink like a sunset in a glass.
We made this version on a whim that day, but it’s now become my signature summer sip. It only takes 10 minutes from start to finish, which leaves more time for stories, laughter, and a few refills if needed.
Short Description
A quick and refreshing 10-minute Pink Coconut Mojito that blends strawberries or grapefruit, creamy coconut milk, lime, and mint with a bubbly soda finish—perfect for summer sips.
Key Ingredients
- 8 fresh strawberries, hulled and halved
or ½ cup fresh grapefruit juice - ¼ cup full-fat coconut milk
- ¼ cup white rum
- ¼ cup simple syrup (adjust to taste)
- Juice of 2 limes (about ¼ cup)
- 10 fresh mint leaves
- Soda water (2–3 oz, to top)
- Ice
- Fresh mint leaves and strawberry slices or grapefruit wedges, for garnish
Tools Needed
- Cocktail shaker
- Muddler or wooden spoon
- Tall glass
- Measuring cups and spoons
- Small strainer (optional for smoother finish)
Cooking Instructions
Step 1: Prepare the Fruit Base
If using strawberries, muddle them in the bottom of your cocktail shaker until they break down into a juicy puree. If using grapefruit juice, skip the muddling and measure out ½ cup to use in Step 3.
Step 2: Muddle the Mint
Add the fresh mint leaves to the shaker. Gently press and twist them with a muddler—not too hard—to release their oils without tearing them to bitterness.
Step 3: Combine Liquids
Pour in the coconut milk, rum, simple syrup, and lime juice. If using grapefruit juice, add it now. Stir to combine.
Step 4: Shake and Strain
Add a handful of ice to the shaker, close it tight, and shake well for 15–20 seconds. Strain the mixture into a tall glass filled with fresh ice.
Step 5: Top and Garnish
Top the glass with 2–3 ounces of soda water. Garnish with a sprig of mint and slices of strawberry or grapefruit wedges.
Step 6: Serve
Give the drink a gentle stir with a straw or cocktail spoon. Serve immediately while cold and fizzy.
Why You’ll Love This Recipe
Tropical Flavor: The blend of creamy coconut, citrusy lime, and sweet berries (or grapefruit) is bright, smooth, and refreshing.
Quick and Easy: Just 10 minutes from start to finish—no fancy syrups or equipment required.
Naturally Beautiful: The soft pink hue makes it just as pretty as it is tasty, ideal for summer parties.
Dairy-Free and Refreshing: Uses coconut milk for a light, non-dairy creaminess that cools and refreshes.
Customizable: You can swap fruits and adjust sweetness to your liking without messing up the flavor balance.
Mistakes to Avoid & Solutions
Over-muddling the mint
Problem: This makes your drink taste bitter.
Solution: Use a light hand, just press until you smell the mint.
Using low-fat coconut milk
Problem: It waters down the drink and separates easily.
Solution: Stick with full-fat for best texture and taste.
Too much soda water
Problem: It dilutes the flavor.
Solution: Start with 2 oz and adjust, don’t fill the glass to the brim.
Forgetting to strain the strawberries
Problem: Leaves seeds and pulp floating in the drink.
Solution: Use a small strainer if you prefer a smoother finish.
Warm ingredients
Problem: Makes the drink flat and uninviting.
Solution: Chill your ingredients ahead of time or use lots of ice when shaking.
Serving and Pairing Suggestions
Serve in a tall Collins or highball glass with a straw and plenty of ice.
Pair with light summer dishes like shrimp tacos, grilled pineapple skewers, or fresh spring rolls.
Great for brunch spreads, cocktail parties, or backyard BBQs—serve buffet-style with garnish options on the side.
Make a “build-your-own mojito” bar with different fruits and coconut cream.
Storage and Reheating Tips
Storage:
Not ideal for long-term storage due to the soda water.
You can prep the base (everything except soda water and ice) and keep it chilled in the fridge for up to 24 hours.
Reheating:
Not applicable for cold drinks.
If the coconut milk separates, give the mixture a good shake before serving.
FAQs
1. Can I make this mojito without alcohol?
Yes! Simply leave out the rum and replace it with extra soda water or coconut water for a mocktail version.
2. What if I don’t have a cocktail shaker?
Use a mason jar with a tight lid or even stir everything well in a glass—just make sure you muddle the fruit and mint properly.
3. Is canned coconut milk okay?
Absolutely. Use full-fat canned coconut milk for the creamiest texture. Stir the can well before using.
4. Can I use frozen strawberries?
You can, but thaw them completely and drain excess water to avoid watering down the drink.
5. Why is my drink separating?
This can happen if you use light coconut milk or don’t shake the ingredients well. A quick stir usually fixes it.
Tips & Tricks
Roll your limes on the counter before juicing, they’ll give more liquid.
Chill your glass ahead of time for a longer-lasting cold drink.
Add a pinch of salt to heighten the natural sweetness.
Don’t skip the garnish, it makes a big difference in aroma and presentation.
Use crushed ice for a more slushy, beachy texture.
Recipe Variations
1. Berry-Lime Cooler
Swap strawberries with raspberries or blueberries.
Use a splash of cranberry juice for extra color.
Keep the rest of the recipe the same.
2. Coconut Mojito Float
Add a scoop of coconut sorbet on top before serving.
Skip soda water or reduce to 1 oz to avoid overflowing.
Serve with a spoon and straw.
3. Spicy Pink Mojito
Add 2 slices of jalapeño in the shaker when muddling.
Use grapefruit juice instead of strawberries for a tangy balance.
Garnish with a chili rimmed glass for a kick.
4. Pineapple Coconut Mojito
Replace strawberries with ½ cup fresh pineapple chunks.
Add 1 tablespoon of pineapple juice along with the lime.
Top with soda and a pineapple wedge.
Final Thoughts
I’ve shared hundreds of recipes in my kitchen over the years, but few are as joyful and effortless as this Pink Coconut Mojito. It’s lighthearted yet elegant, and making it feels like a celebration every time. I still laugh thinking about how this recipe came to be with a handful of mint, a curious granddaughter, and a nudge of summer heat.
Try it once, and I bet it’ll find a permanent spot in your summer ritual, just like it did in mine. And if you ever find yourself needing a quick escape without leaving your porch, this little glass of pink sunshine will be waiting.
10-Minute Pink Coconut Mojito
Print ThisIngredients
- 8 fresh strawberries, hulled and halved
- or ½ cup fresh grapefruit juice
- ¼ cup full-fat coconut milk
- ¼ cup white rum
- ¼ cup simple syrup (adjust to taste)
- Juice of 2 limes (about ¼ cup)
- 10 fresh mint leaves
- Soda water (2–3 oz, to top)
- Ice
- Fresh mint leaves and strawberry slices or grapefruit wedges, for garnish
Instructions
Step 1: Make the Fruit Base
If using strawberries, mash them in a shaker until juicy. If using grapefruit juice, just measure ½ cup and set it aside.
Step 2: Muddle the Mint
Add mint leaves to the shaker and gently press them to release the flavor, don’t crush too hard.
Step 3: Add the Liquids
Pour in coconut milk, rum, simple syrup, lime juice, and grapefruit juice if using. Mix well.
Step 4: Shake It Up
Add ice, close the shaker, and shake for about 15–20 seconds until chilled.
Step 5: Pour and Top
Strain into a tall glass with fresh ice. Top with soda water (2–3 oz).
Step 6: Garnish and Serve
Add mint and fruit on top. Stir gently and serve right away while it’s cold and bubbly.
