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Nojito (Coconut Mojito) Recipe

Nojito (Coconut Mojito) Recipe

By What’s Baking

A tropical paradise in a glass where zesty lime, fragrant mint, and creamy coconut create a refreshing alcohol-free twist on the classic mojito.
Difficulty:
Beginner
Prep Time:
5 mins
Cook Time:
Serves:
1 mocktail
An overhead shot of a frosty highball glass filled with a milky white Nojito against bright natural daylight. Crushed ice peeks through the creamy coconut liquid, layered with vibrant green muddled mint leaves. Fresh lime wedges and coconut shavings rest atop as garnish, while a biodegradable straw stands tall among scattered mint sprigs. Tiny water droplets form on the glass exterior, conveying ultimate refreshment, while a rustic wooden serving board provides textural contrast to the crisp, tropical beverage.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">50ml coconut cream</li><li class="ingredients-single-item">30ml fresh lime juice</li><li class="ingredients-single-item">15ml simple syrup </li><li class="ingredients-single-item">150ml coconut water</li><li class="ingredients-single-item">8-10 fresh mint leaves, plus extra for garnish</li><li class="ingredients-single-item">1 tablespoon coconut flakes (optional, for garnish)</li><li class="ingredients-single-item">1 lime wedge, for garnish</li><li class="ingredients-single-item">Crushed ice</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Muddler</li><li class="equipment-single-item">Highball glass</li><li class="equipment-single-item">Bar spoon</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Fill your highball glass halfway with crushed ice – this creates the perfect base for your Nojito and helps maintain the ideal temperature throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the fresh mint leaves to your glass and gently muddle them against the ice. Press just enough to release the aromatic oils without tearing the leaves, which would cause bitterness. You'll know you've done it correctly when you can smell the mint's vibrant fragrance.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the fresh lime juice and simple syrup, then stir briefly with a bar spoon to combine with the muddled mint. The acidity of the lime juice will help extract more flavor from the mint leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the coconut cream and stir again. The cream should begin to incorporate with the other ingredients but maintain some of its distinctive texture – you're looking for a slightly marbled effect rather than complete homogeneity.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fill the glass to the top with more crushed ice, creating a proper mojito mound above the rim. This signature presentation helps keep the drink colder longer while providing that authentic mojito appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Slowly pour the coconut water over the ice mound, allowing it to cascade through the ice and mix with the ingredients below. The coconut water adds refreshing lightness that balances the richness of the coconut cream.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Garnish with a lime wedge, additional mint sprigs, and a sprinkle of coconut flakes if using. These elements not only enhance the visual appeal but also add aromatic components that enhance the overall drinking experience.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately with a straw for stirring, allowing your guest to mix the layers together as they sip. The Nojito is best enjoyed while the ice is fresh and the mint is vibrantly aromatic.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 425 calories
🥑 Fat: 28 g
🧈 Saturated Fat: 14 g
🍞 Carbohydrates: 39 g
🍭 Sugar: 30 g
🍗 Protein: 5 g
🫀 Cholesterol: 65 mg
🧂 Sodium: 210 mg

Chef’s Notes

A few helpful details for making this recipe.

Can coconut milk be substituted for coconut cream in this tropical mocktail?

Yes, coconut milk can be used instead of coconut cream, though your drink will be less rich and creamy. For best results, use full-fat coconut milk and shake the can well before measuring. You might need to adjust the sweetness slightly to compensate.

What's the best way to muddle mint for maximum flavour without bitterness?

Gently press mint leaves with your muddler 4-5 times until fragrant, without tearing them. Muddle against ice rather than the glass bottom to prevent over-muddling. You want to release the aromatic oils without crushing the leaves, which would create unwanted bitterness.

How can I make this coconut mocktail ahead of time for a party?

Prepare the lime juice, simple syrup, and coconut cream mixture up to 8 hours ahead and refrigerate. Just before serving, add the mint leaves, muddle gently, and complete with crushed ice and coconut water. This maintains the fresh flavour and fizz for your guests.

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