Frozen Coconut Mojito Recipe
by Sommer Collier — last updated on Jun 16, 2026 
My frozen coconut mojito is a creamy, tropical cocktail that combines two of my favorite drinks… The creaminess of a frosty pina colada, and the refreshing mint flavors of a rum-based mojito! Made with coconut rum instead of white rum, my new favorite mojito is then sweetened with cream of coconut instead of simple syrup, before being blended with instead of poured over ice for a cool silky finish!
If you’re crazy about mojitos and can’t resist a good piña colada, then you’re going to fall in love with my frozen coconut mojito! I took all my favorite elements from both tropical cocktails, the bright minty freshness of a mojito and the creamy coconut goodness of a piña colada, and blended them into one irresistibly frosty drink that’s practically begging to be enjoyed with your toes in the sand. The best part? It’s unbelievably easy to make. I simply toss everything into the blender, add plenty of ice, and blitz it until it’s smooth. That’s it! While some cocktails require extra steps, special syrups, or fancy garnishes (and trust me, my best margarita recipe is absolutely worth the effort), this frozen bev delivers big vacation vibes with almost no work at all. When I’m craving a tropical drink but don’t want to play bartender all afternoon, this is the recipe I go to every time.
Gina – ⭐⭐⭐⭐⭐ Drinking this now…it is delicious! We are vacationing in September and this will definitely be my new beach drink. Thank you for sharing!
Table of Contents
Sommer’s Recipe Highlights
Two cocktails in one – Honestly, sometimes I can’t choose… Do I want a mojito? Or do I want a pina Colada? This frozen mojito is the best of both worlds: in one simple recipe, you get the texture and coconutty creaminess of a colada, with the quintessential flavor of a mojito, and little bits of fresh mint speckled throughout. I love that part!
Skip the rum for family friendly beverages – I love the coconut-lime-mint combination so much I think, like my virgin pitcher mojito recipe, it works just as well without the rum. And the kids will love the smooth, coconutty, minty finish of what will then be a tropical slushie.
Key Ingredients and Tips
- Cream of coconut – Sweet coconut cream is what you need to make cocktails, not coconut milk! You also don’t want to buy regular coconut cream, which is thicker than sweet coconut cream. It can be confusing, I know! I usually find this is the cocktail mixer section of most grocery stores.
- Coconut rum – Coconut-flavored rum doubles the coconut flavor. Sub in regular white rum if you can’t find any.
- Fresh lime juice – Fresh citrus juice makes a huge difference; don’t buy bottled juice as your cocktail just won’t taste the same. Honestly, I will never recommend you use bottled citrus in cocktails.
- Fresh mint leaves – Without fresh mint, you’ve just mixed together some coconut, rum, and lime juice. It’s the mint that makes it a mojito, and gives the cocktail it’s pretty green color.
- Ice – You’ll need plenty of ice to make this cocktail thick and frozen. If I plan on making these for guests I make sure I buy a big bag of ice (the ice machine in my fridge-freezer just can’t quite keep up!)
How To Make
Find the full recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post!
Blend the Ingredients – First, I add all the ingredients to a high-powered blender along with 4 cups of ice. Then I blend on high until everything is completely smooth and creamy. For the best texture, I recommend using the most powerful blender you have. It creates an extra frosty, silky-smooth drink with no icy chunks.
Taste and Adjust – Before pouring, I like to give it a quick taste. If I want it a little sweeter, I’ll add an extra drizzle of cream of coconut. If it feels too thick, a splash of water or juice loosens it right up.
Garnish and Serve – Finally, I pour the drink into glasses and garnish with fresh mint leaves and lime slices. Not only do they make the drink look gorgeous, but they also add an extra burst of fresh flavor and aroma with every sip. Serve immediately while it’s ice cold and refreshing!
Recipe Variations
- Make It On the Rocks – If you’re not in the mood to pull out the blender, no problem! I often pour this cocktail straight over a tall glass filled with ice for a lighter, long-drink version. (I crush the mint leaves in my hands first.) Then I add a lime wedge to the rim, give everything a good stir, and you’ve got a refreshing coconut mojito that’s just as delicious.
- Make It a Virgin Coconut Mojito – Want a family-friendly version? Simply leave out the rum, or add an equal amount of lemon-lime soda. You’ll still get all the bright lime, cool mint, and creamy coconut flavors that make this drink so irresistible. It’s a fun and refreshing mocktail everyone can enjoy.
- Add Frozen Fruit – When I’m feeling creative, I love tossing frozen fruit into the blender. Frozen raspberries, mango, strawberries, and pineapple are all fantastic options that add natural sweetness, vibrant color, and extra tropical flavor. As a bonus, the fruit helps thicken the drink, so you may not need quite as much ice to get that perfectly frosty texture.
- Make It Extra Tropical – Try garnishing with fresh pineapple wedges, toasted coconut flakes, or extra mint sprigs. It’s a simple touch that makes every glass feel a little more special.
Frequently Asked Questions
A traditional mojito is usually made with white rum, and brands like Bacardi are always a great choice. But for this frozen coconut mojito, I like to lean into the tropical flavors by using coconut rum instead. Malibu is my go-to because it adds a sweet coconut flavor that pairs perfectly with the lime, mint, and creamy coconut. If you prefer a stronger cocktail, you can also use a combination of white rum and coconut rum to get the best of both worlds.
If my frozen cocktail turns out a little too thin, it usually means I didn’t add quite enough ice. The fix is easy! I simply add extra ice a little at a time and blend again until the drink reaches that thick, frosty, slushy consistency I love. Just be careful not to add too much all at once. You can always blend in more, but it’s harder to thin the drink back out if it becomes too thick. For an even creamier texture, try using frozen fruit in place of some of the ice.
In my opinion, frozen cocktails are always at their best right after they’re blended. That’s when they’re perfectly frosty, thick, and slushy! Unfortunately, they don’t store particularly well because the ice melts and separates as it sits. If you’re making frozen coconut mojitos for a party or crowd, I recommend getting a head start by squeezing the fresh lime juice ahead of time and storing it in the refrigerator. You can also measure out the other ingredients in advance, so when it’s time to serve, all that’s left to do is add ice and blend.
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Frozen Coconut Mojito Recipe
Video
Ingredients
- 4 ounces cream of coconut
- 4 ounces coconut rum
- 2 ounces fresh lime juice
- 8 fresh mint leaves
- 4 cups ice
Instructions
- Place all ingredients in a high-powered blender with 4 cups of ice.
- Blend until completely smooth, then pour in glasses.
- Garnish with mint and lime slices if desired.
Sounds delightful! On hand, I have canned coconut milk, condensed and evaporated milk. Could I use a combination of those? I have the rum and lime juice.
Added some shaved coconut in the blender and toasted some for topping.
Served in vintage parfait glasses.
Cheers!
I saw this recipe on a friends Facebook post, sounded so good! So, I bought the ingredients to make it one night when we had company for dinner. It was so good!!! I love how all the flavors blend together. In the last 4 weeks I have made this drink about 4 times, can’t get enough. I made a virgin version on it using Meyer lemonade instead of the vodka, it too was yummy!!
It is the excellent refreshing drink I have ever tasted. Really appreciate your effort and thanks for sharing the recipe. I will definitely add this as a welcome drink for my upcoming guest.
This is a refreshing recipe I made for Memorial Day. Next time, I think I’ll add more mint leaves. Because it was so tasty, I drank it too fast.
What a fascinating article. Thanks for sharing.