Coconut water mojito with frozen raspberries is a flavoured variation of classic mojito. It was my drink of choice last summer, when we had the hottest summer ever registered in Scandinavia. One day I ran out of regular rum so I made mojito with Malibu. The next time I made sure to also add coconut water. A couple of frozen raspberries to make it nicer and I had my summer drink sorted.
The reason why this coconut water mojito quickly became a favourite summertime cocktail is because it’s much lighter than a regular mojito. This, while still being lightly spiked and not just a mocktail or fancy lemonade. Malibu coconut rum has a lower alcohol content than pure rum, 21% against 37%. Cocktails high in alcohol in the summer heat are not my favourite thing as they just make me sweat instantly. This coconut mojito, instead, is so light and refreshing that it’s just perfect for a torrid afternoon.
How to make coconut water mojito
Coconut water mojito with frozen raspberries is made with coconut water, coconut rum (Malibu), lime juice, frozen raspberries, sugar and fresh mint. Traditional mojito calls for the use of carbonated water, but it is subbed here with coconut water in order to give a stronger coconut flavour.
First of all, you want to be chopping half a lime into chunks and juicing the other half. This recipe is for two portions, so everything is divided between two glasses. Add the lime chunks, lime juice and sugar to the bottom of a glass and gently mash with a pestel. Then you add the frozen raspberries, the mint, the (crushed) ice and finally top with coconut rum and coconut water. Easy as that!
Raspberry mojito calls for using fresh raspberries and crushing them together with the lime and sugar. This tints the beverage pink. I do not do that, and keep instead my frozen raspberries whole. They work as ice cubes at first, and will start staining the beverage as they melt. So depending on how fast you drink your cocktail, it will change colour and flavour with time. Downing it fast? It will mostly be coconut flavoured, and you’ll be left with mojito soaked frozen raspberries to enjoy later. Taking your time? Your drink will have a stronger raspberry flavour and you will have a raspberry and lime mush on the bottom of your glass.
Can I make this coconut mojito stronger or alcohol-free?
You can of course spike your coconut mojito even more by having white rum in addition to coconut rum. The rum flavour will be more intense, and your coconut water mojito will have a stronger kick.
If you want to serve this mojito to guests who abstain from alcohol, you can just leave out the rum altogether to make a mocktail. Just keep in mind that Malibu is a very sweet spirit, so if excluding coconut rum from this recipe you may need to adjust the sugar quantity. Frozen raspberries are usually more tart than fresh raspberries. The combination of tart raspberries and lime juice may give a rather sour end product. Keep that in mind and adjust the sugar according to preference.
More cocktails with frozen berries?
Berries are awesome because they are delicious, pretty and also full of vitamins. Too bad they only happen to be in season once a year… This is why frozen berries are equally awesome! Frozen berries step in when fresh berries are not in season. I am an avid blueberry forager in the summer, and tend to fill my freezer with way too many blueberries. After all, there’s never too many pies or jams one can make!
Alternatively, you can just dunk them in your cocktails, just like in this coconut water mojito with frozen raspberries. Inspired for more? How about this fantastic pink G&T with frozen blackberries? Or if you want to get your blender jug to use, why not make a raspberry prosecco slushie?
Coconut water mojito with frozen raspberries
A coconut scented mojito made with coconut water and coconut rum. Frozen raspberries are added for extra colour and flavour. A lovely variation of regular mojito that is ligher and very refreshing.
- 2 tsp white sugar
- 1 lime
- 20 frozen raspberries
- 4 mint sprigs
- 100 ml coconut rum (Malibu)
- 200 ml coconut water
- crushed ice
Cut the lime in half. Squeeze the juice from one of the halves, and cut the other one into bits. Divide both the lime bits and the lime juice between the two glasses. Add 1 tsp sugar per glass.
With a pestel or other similar object crush the lime and sugar mixture in order to extract some of the juice and essential oils from the lime zest. Work it for a minute, so that the sugar will also partially dissolve.
Clap the mint sprigs between your hands and place them along the side of the glass. Add the frozen raspberries, then top with crushed ice until you reach about 3/4 of the glass.
Pour the coconut rum over the crushed ice and finally top with coconut water. Serve with extra mint leaves as garnish (optional).
- Original mojito has carbonated water. I have tried mixing carbonated water and coconut water, or only going with coconut water and I prefer the latter.
- For a stronger alcohol content, add 50 ml of white rum in addition to the 50 ml of coconut rum.
- Many mojito recipes call for the use of simple syrup to avoid any grit from the sugar. Feel free to sub if you prefer a sweetener easier to dissolve.