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.

Course Drinks
Cuisine Latin American
Prep Time 15 minutes
Servings 2
Author Eva


  • 2 tsp white sugar
  • 1 lime
  • 20 frozen raspberries
  • 4 mint sprigs
  • 100 ml coconut rum (Malibu)
  • 200 ml coconut water
  • crushed ice


  1. 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.

  2. 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.

  3. 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.

  4. Pour the coconut rum over the crushed ice and finally top with coconut water. Serve with extra mint leaves as garnish (optional).

Recipe Notes