Toasted Frozen Coconut Mojito is a summer must have! Made lighter with fresh lime juice, a homemade mint simple syrup and then blended with coconut milk for a refreshing cocktail that you won’t have troubles asking for seconds!
I have made an executive decision.
I’m over this week and we are all indulging in happy hour tonight! Twist your arm, right?
Thursday is the new Friday. And in my case, it is our Friday today, as tomorrow is my husbands Friday off. That lucky dog gets ever other Friday off and this lucky mama gets a three day weekend with her two boys! Can I get a hallelujah?!
Thursday and Friday mean a more casual feel to the day. Lots of chit chat to pass the minutes until it’s a reasonable hour to put my sweats on, pull my hair back, and pour myself a cocktail. And it usually includes me trying to persuade the hubby to skip out on the last few hours of work. You know to enjoy said cocktail with.
Since you are dying to know how my garden is going, I would LOVE to say how bountiful it is but currently, it is nonexistent! Wah! A couple weddings happened. A trip over memorial weekend happened. A teething baby happened. Life happened, really. BUT. Our herb garden is going crazyyyy. As in I have bountiful amounts of herb, chives, rosemary and mint.
So what do you do when life hands you mint? You make mojitos. Duh!
While margaritas are my secret love language, it appears I also love mojitos! I feel like they are the nice step sister. The one that is always there for you and hard to go wrong with since tequila is notorious for getting me in trouble. Why are they SO irresistible?!
Regular mojitos are pretty tasty, but mojitos with fruit in it must be some sort of health food, right?! So that is where this delicious, tropical version comes in. I swear I have coconut in my veins.
The base starts with a mint-infused simple syrup. Don’t get discouraged by making a simple syrup. It’s just that. Simple! Add sugar and water to a pot and bring to a boil. Feel free to add any flavorings to fancy it up! For today’s coconut mojito, we add mint to the syrup. I am not a fan of chewing my drinks (ew.) so I found this the best way to add mint flavor without it coming through your straw. Winning.
Once you have the simple syrup made, let’s get mixing! The base is Silk’s new Nutchello Toasted Coconut and Cashew Milk; a line of indulgent nut-based beverages! They are playful and full of deeply delicious flavor. Beyond the Toasted Coconut flavor. there are two others; Dark Chocolate + Walnut and Caramel Almond + Cashew. They are ideal to take your coffee up a notch or in tasty cocktails like this! The Toasted Coconut provides a creamy base. Then the other good stuff is added. Like rum! And lime juice! Blender her up. Serve her up. And sip em all down.
So let’s all just move to a tropical island where every day is a Friday and sip on way too many coconut mojitos, okay?
Toasted Frozen Coconut Mojito is a summer must have! Made lighter with fresh lime juice, a homemade mint simple syrup and then blended with coconut milk for a refreshing cocktail that you won't have troubles asking for seconds!
20 minPrep Time
10 minCook Time
30 minTotal Time
- Mint Simple Syrup:
- 1/2 cup baking stevia
- 1 cup water
- 1/2 cup mint leaves
- Remaining Ingredients:
- 6 ounces white rum
- 2 cups Silk Nutchello Toasted Coconut & Cashew Milk (or canned light coconut milk if you cannot find Nutchello)
- Juice of 2 Limes
- 2 cups ice (or more to reach desired consistency)
- Garnish, Handful of mint leaves
- Toasted Coconut flakes, if desired
- Mint Simple Syrup: In a small saucepan, add Truvia, 1 cup water add mint leaves. Bring to a boil, then reduce and let cook for 10 minutes. Strain mint and reserve simple syrup. Add to a container and let cool for a few hours, or until ready to serve. Or place in freezer for 10-15 to get cold. But don't let it freeze!
- When ready to serve, add the rum, milk, juice of limes, reserved mint simple syrup and ice to a high powered blender.
- Divide frozen mojito to four cocktail glasses. Garnish with mint leaves and toasted coconut flakes, if desired. Serve immediately.
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.364