Last weekend, we had friends over for an impromptu backyard hangout. Nothing fancy—just folding chairs, fairy lights, and my husband on grill duty. It was the kind of late summer evening that begs for something icy, refreshing, and a little unexpected in hand. I didn’t plan ahead, and we were low on mixers.

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I opened the fridge, stared for a few seconds, and spotted the fresh strawberries I’d picked up that morning, a can of coconut milk from who-knows-when, and the half-used bottle of white rum we keep for piña coladas. That’s when I remembered a pink coconut mojito I saw in a magazine ages ago, but never tried.

Within 10 minutes, I had the blender whirring, a muddler in hand, and glasses clinking. That first sip stopped everyone mid-convo. Creamy coconut, bright lime, cool mint, sweet strawberry, and a soft fizz from the soda water—it was tropical, fresh, and surprisingly balanced. No one believed it took just minutes to make.

Since then, I’ve tweaked and tested it to make the process even easier. And trust me, once you make this, it’s going to be your go-to crowd-pleaser too. Perfect for girls’ night, date night, or when you’re just too hot and tired to make anything complicated.

Short Description

This 10-minute Pink Coconut Mojito is a light, tropical cocktail made with strawberries or grapefruit juice, creamy coconut milk, fresh lime, mint, and a splash of soda. It’s quick, refreshing, and perfect for summer sipping.

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 per glass)
Ice
Fresh mint leaves and strawberry slices or grapefruit wedges for garnish

Tools Needed

Cocktail shaker or jar with lid
Muddler or wooden spoon
Measuring cups
Citrus juicer
Tall glasses
Fine mesh strainer (optional)

Cooking Instructions

Step 1: Prepare the Fruit Base
If using strawberries, muddle them in your cocktail shaker until juicy and chunky. If using grapefruit juice, just measure out ½ cup and set it aside.

Step 2: Muddle the Mint
Add 10 mint leaves to the shaker and gently muddle. Press to release oils but don’t shred them, too much pressure makes mint taste bitter.

Step 3: Combine Liquids
Pour in the coconut milk, white rum, lime juice, and simple syrup. If using grapefruit juice, add it now instead of strawberries.

Step 4: Shake and Strain
Add ice to the shaker and shake hard for about 15–20 seconds. Strain into a tall glass filled with fresh ice. If you prefer it pulp-free, use a fine mesh strainer.

Step 5: Top and Garnish
Add 2–3 oz of soda water, depending on how fizzy you like it. Garnish with a sprig of mint and strawberry slices or a wedge of grapefruit.

Step 6: Serve
Give it a quick stir and serve right away with a straw. Sip slow, it’s deceptively smooth.

Why You’ll Love This Recipe

Tropical Flavor Punch: Creamy coconut meets bright citrus and cooling mint in a surprisingly smooth combo.

Fast and Foolproof: Comes together in 10 minutes or less. Great for last-minute entertaining.

Flexible Ingredients: Choose between strawberries or grapefruit for a slightly different twist.

Dairy-Free & Refreshing: The coconut milk adds creaminess without any heaviness.

Picture-Perfect: That soft pink color and mint garnish make it a showstopper in any glass.

Mistakes to Avoid & Solutions

1. Over-Muddling the Mint

Issue: Mint turns bitter if crushed too hard.

Fix: Gently press and twist. Avoid grinding.

2. Using Low-Fat Coconut Milk

Issue: It’s watery and separates easily.

Fix: Go for full-fat for better texture and taste.

3. Skipping the Shake

Issue: The coconut milk won’t mix evenly.

Fix: Always shake vigorously to blend and chill everything evenly.

4. Wrong Ice Type

Issue: Crushed ice melts too quickly, diluting the drink.

Fix: Use large ice cubes to keep your mojito cold without watering it down.

5. Unbalanced Sweetness

Issue: Too tart or too sweet?

Fix: Taste and tweak! Add extra syrup for sweetness or more lime juice for tang.

Serving and Pairing Suggestions

Best Ways to Serve:

In a tall Collins or highball glass over ice

Garnished with mint and fresh fruit for color and aroma

With fun cocktail straws or bamboo stirrers

Great Pairings:

Grilled shrimp skewers

Coconut chicken bites

Light summer salads with citrus vinaigrette

Chips and mango salsa

Ideal Serving Styles:

Backyard party bar

Brunch table

Family-style drink pitcher

Storage and Reheating Tips

Store leftover base mixture (without soda) in the fridge for up to 24 hours.

Shake again before serving to re-blend the coconut milk.

Add soda only when ready to serve for best fizz.

Don’t freeze, it messes with the texture.

FAQs

1. Can I make this non-alcoholic?
Absolutely! Just skip the rum and replace it with extra soda or coconut water for a refreshing mocktail.

2. Is canned coconut milk okay?
Yes, just make sure it’s full-fat and well-shaken. Avoid coconut cream or light versions for this recipe.

3. Can I use frozen strawberries?
You can! Thaw them first, or blend them into a purée if you want a smoother texture.

4. What’s a good substitute for simple syrup?
Honey or agave syrup works well. Just dissolve it first in a little warm water.

5. Can I batch this for a party?
Definitely. Multiply the ingredients by the number of guests, mix everything except the soda water in advance, and chill. Add soda just before serving.

Tips & Tricks

Chill your glasses ahead of time to keep the drink colder longer.

Make your own simple syrup: 1 part sugar + 1 part hot water, stir until dissolved.

For a fizzier drink, use club soda instead of soda water.

Add a pinch of sea salt to brighten the flavors—sounds odd, but works!

Use a handheld frother or small whisk to re-mix if coconut milk separates.

Recipe Variations

1. Pineapple Coconut Mojito

Swap strawberries/grapefruit for ½ cup fresh pineapple chunks.

Muddle with mint, follow the rest of the recipe as is.

Flavor: tropical, sweet, and tangy

2. Ginger Peach Mojito

Replace strawberries with ½ cup diced peaches

Add ½ tsp grated ginger with the mint

Flavor: warm, spicy, fruity

3. Cucumber Melon Mojito

Use ¼ cup honeydew melon + ¼ cup cucumber slices

Muddle well with mint, skip coconut milk for a lighter sip

Flavor: crisp, clean, extra refreshing

Final Thoughts

This Pink Coconut Mojito has quickly become one of those recipes I reach for anytime I need a fast, fun drink that feels like a vacation in a glass. It’s cheerful and cooling, with just enough flair to make it feel special without being high-maintenance.

You can swap fruit depending on what’s in season or what’s hiding in your fridge. Even my husband, who usually sticks to beer, requests this one by name now.

It’s the kind of drink you’ll want to make for guests, but also just because you’ve had a long day and need something refreshing. It reminds me how a little creativity (and a well-stocked fridge) can turn even a last-minute get-together into something memorable. I hope this mojito brings a splash of pink, a taste of coconut breeze, and a little extra joy to your kitchen too.

Pink Coconut Mojito (10 Minutes)

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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 per glass
Ice
Fresh mint leaves and strawberry slices or grapefruit wedges for garnish

Instructions

If using strawberries, mash them in a shaker until juicy. If using grapefruit juice, just measure ½ cup and set it aside.
Add 10 mint leaves to the shaker. Gently press to release flavor, don’t crush them too hard or they’ll taste bitter.
Pour in the coconut milk, white rum, lime juice, and simple syrup. Add grapefruit juice now if using it instead of strawberries.
Add ice to the shaker and shake well for 15–20 seconds. Strain into a tall glass with fresh ice. Use a fine strainer if you don’t want pulp.
Pour in 2–3 oz of soda water. Add mint, strawberries, or a grapefruit wedge on top.
Stir gently, add a straw, and serve right away. Refreshing and smooth!