Pink Coconut Mojito Cocktail Recipe

There’s just something about a Pink Coconut Mojito that feels like a vacation in a glass. That mix of coconut milk, grapefruit juice, and fresh mint? It’s bright, a bit creamy, and somehow both refreshing and balanced.

I’ll show you how to whip up a smooth, colorful mojito that’s tropical, light, and honestly, a little addictive.

You can toss in basil, cilantro, or even a bit of jalapeño if you want a gentle kick. I’ve got a mocktail version here too, so you can skip the alcohol but still keep the flavor.

Grapefruit adds natural vitamin C, and coconut brings in those healthy fats. It’s a drink that’s actually as good as it tastes.

You’ll get the hang of shaking, stirring, and serving a Pink Coconut Mojito that looks gorgeous and tastes super clean. Every sip brings a cool mix of citrus and cream—great for any season, honestly.

Pink Coconut Mojito Cocktail Recipe

I’m always surprised by how well the creamy coconut pairs with the pop of mint and lime. It’s light, colorful, and honestly, not hard to throw together for a couple friends or just a chill night in.

Equipment

• Cocktail shaker – mixes everything evenly and chills it fast.
• Muddler – presses the mint and lime to get those oils and juice out.
• Measuring jigger – keeps the rum, syrup, and juice in check.
• Bar spoon – stirs gently so you don’t lose the fizz.
• Strainer – keeps out the mint bits and ice when you pour.
• Tall glass – highball or Collins glasses look and work best.
• Knife and cutting board – for slicing up lime and strawberries.
• Ice cubes or crushed ice – chills the drink and gives it some texture.

I always grab clean, cold tools—they keep the flavors crisp. A sturdy muddler helps you avoid bruising the mint too much, which can get weirdly bitter.

Ingredients

• 2 oz white rum or coconut rum
• 1 oz fresh lime juice
• 1 oz simple syrup
• 1 oz coconut cream or coconut milk
• 2–3 fresh strawberries, sliced
• 6–8 fresh mint leaves
• 2 oz club soda, soda water, or sparkling water
• Ice for shaking and serving
• Lime wedges and mint sprigs for garnish

Ripe strawberries give you that natural pink hue. Coconut cream makes it richer, coconut milk keeps things lighter. You can adjust the sweetness—just play with the syrup until it’s right for you.

Instructions

• Drop the sliced strawberries and mint leaves into your shaker.
• Muddle them gently to get the flavors out, but don’t shred the mint.
• Pour in the rum, lime juice, simple syrup, and coconut cream.
• Add ice, then shake for about 10 seconds.
• Strain into a tall glass with fresh ice.
• Top with club soda or sparkling water.
• Give it a light stir.
• Finish with a lime wedge and a mint sprig for garnish.

I like to serve it right away while the bubbles are still lively. The pink color just pops when those strawberries mix with the creamy coconut.

Notes

Always use fresh mint—it makes a difference. If you want something lighter, swap coconut cream for coconut water. For extra coconut flavor, coconut rum does the trick.

Keep your drink cold but not watery. Crushed ice melts faster, so I stick with cubes if I’m sipping slow. Sometimes I’ll chill the glass ahead of time for that extra-refreshing touch.

Tasting Notes

Every sip brings out this bright mix of tropical flavors—I can’t help but notice the coconut right away. It adds a smooth, creamy touch that really balances out the sharpness of the lime and that burst of fresh mint.

Honestly, the pink hue just makes it look fun and kind of perfect for warm weather. The first thing I pick up on is the mild sweetness.

It never gets heavy or syrupy, which keeps the whole drink super refreshing. Mint leaves a cool, lingering finish that makes me immediately want another sip.

When I have it with food, it totally shines next to grilled foods. That gentle coconut note softens the smoky flavor of grilled shrimp skewers in a way that’s just, well, spot-on.

I’ve tried it with simple snacks like chips or fruit, and it works there too. The drink feels smooth on my tongue, and there’s this light fizz from the soda water that I really enjoy.

Each ingredient stands out, but nothing takes over. It’s a clean, balanced cocktail—definitely best served cold over ice.