I had to add my Creamy Coconut Blackberry Mojito to my Coconut Cocktail Recipes because the mix of blackberries, mint, rum, lime juice and cream of coconut sent my cocktail lineup in an unexpected direction.

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I never expected a mojito to get this dreamy, but mixing fresh blackberries with cream of coconut makes something that tastes like a beachy secret. It’s silky and a little tart and somehow keeps you guessing about what exactly is one of those Coconut Cocktail Recipes that crosses into Mojito Recipes territory.

I keep telling friends they need to try it at least once, because it’s different enough to be a conversation starter and familiar enough you wont be weirded out. It’s playful and a tiny bit naughty, and the color alone makes you want to sip slowly, then sip faster.

Ingredients

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Bright and tart, sweet when ripe, high in fiber and vitamin C
Cool aromatic leaves add freshness, small amounts of vitamins and antioxidants
Zippy acidity balances sweetness, adds vit C and bright citrus aroma
Super creamy and very sweet, adds coconut richness and dessert like mouthfeel
Light boozy backbone provide alcohol warmth and subtle sugar derived flavors
Bubbly lift without sweetness, dont mask the other flavors, keeps it fizzy
Pure sugar sweetness, easy to adjust, boosts body and smooths tart edges
Cools fast, dilutes gradually, gives slushy texture and keeps drink balanced

Ingredient Quantities

8 to 10 fresh blackberries (about 1/4 cup), give or take

8 to 10 fresh mint leaves, plus extra sprigs for garnish

2 fl oz white rum (60 ml)

1 fl oz fresh lime juice (30 ml), freshly squeezed

1 fl oz cream of coconut (30 ml) (Coco Lopez or similar)

1/4 to 1/2 fl oz simple syrup (7.5 to 15 ml), optional if you want it sweeter

2 to 3 fl oz club soda (60 to 90 ml), to top

Crushed ice or ice cubes, about 1 cup

Lime wedge or wheel for garnish

Extra blackberries for garnish

How to Make this

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1. Put 8 to 10 fresh blackberries and 8 to 10 fresh mint leaves in a sturdy shaker or mixing glass, add 1/4 to 1/2 fl oz simple syrup if you want it sweeter, then gently muddle until the berries break and the mint smells bright, dont overdo it or the mint will get bitter.

2. Add 2 fl oz white rum, 1 fl oz fresh lime juice and 1 fl oz cream of coconut to the muddled fruit and mint.

3. Add about 1 cup crushed ice or ice cubes to the shaker, secure the lid and shake hard for 10 to 15 seconds until the outside of the shaker feels very cold so the cream of coconut blends in.

4. If you dont have a shaker you can stir everything vigorously in the mixing glass until well combined and chilled.

5. Fill your serving glass with crushed ice or cubes, then double strain the contents into the glass to keep out most seeds and mint bits, or pour straight in if you like it rustic with bits of blackberry.

6. Top the drink with 2 to 3 fl oz club soda and give it one gentle stir to marry the soda without flattening it.

7. Garnish with an extra sprig of mint, a lime wedge or wheel and a couple extra blackberries, slap the mint between your palms first to wake up the aroma if youre fancy.

8. Taste and tweak: add a little more simple syrup if its too tart, or a splash more lime if its too sweet, serve immediately while its cold and fizzy.

Equipment Needed

1. Sturdy cocktail shaker or mixing glass (to muddle, shake or stir)
2. Muddler or wooden spoon, to gently break up berries and bruise the mint
3. Jigger or measuring spoons, for precise rum, lime and cream of coconut amounts
4. Citrus juicer or handheld reamer, for fresh lime juice
5. Fine mesh strainer plus a cocktail/Hawthorne strainer for double-straining out seeds and mint bits
6. Bar spoon or long spoon, if you need to stir instead of shake
7. Serving glass (highball or Collins) and an ice scoop or tongs for the ice
8. Small knife and cutting board, for wedges, wheels and garnish prep

FAQ

Can I make this alcohol free? Yes. Skip the rum and top with extra club soda or sparkling water, add a splash more lime and a little extra cream of coconut if you want it richer. You can also use a non alcoholic rum style spirit if you have one.

What's the difference between cream of coconut and coconut cream? Cream of coconut is sweetened and syrupy, made for cocktails, while coconut cream is thicker and unsweetened. If you swap coconut cream you will need to add simple syrup to match the sweetness.

How do I muddle the blackberries and mint without making it bitter? Muddle gently. Press the blackberries first to release juice then give the mint only a few soft presses, or clap the mint between your hands to wake up the oils before adding. You want bruised not shredded leaves.

Can I make these ahead or batch them for a party? Yes. Make the muddled blackberry and mint mix and keep it chilled for a few hours, and measure out the rum and cream of coconut in a pitcher. Do not add club soda or ice until serving so it stays fizzy and cold.

Can I use frozen blackberries? Sure. Thaw them a bit and drain excess liquid so the drink doesnt get watery, or toss frozen berries in as extra chill instead of ice.

How strong is this and can I change the rum amount? The recipe uses about 2 fl oz of rum which makes a moderate cocktail. If you want it lighter use 1 fl oz or less, if you want stronger add more but balance with lime and cream of coconut so it tastes right.

Creamy Coconut Blackberry Mojitos Recipe Substitutions and Variations

Blackberries: swap for raspberries or blueberries, same amount. Raspberries give a nice tang, blueberries are milder, either will muddle up fine.
Cream of coconut: use 1 fl oz full fat coconut milk or coconut cream plus 1/2 tsp simple syrup to match the sweetness and thickness; taste and add more sugar if needed.
White rum: replace with vodka or a light silver tequila at the same measure for a different but still bright boozy base, or use a non alcoholic rum alternative or extra lime and soda for a mocktail.
Club soda: use plain sparkling water or chilled tonic water or even ginger ale, keeping the same pour; note tonic and ginger ale add extra bitterness or sweetness.

Pro Tips

– Muddle light, not savage. Press the mint against the berries just enough to bruise them and wake the oils, dont grind the leaves into confetti or itll turn bitter. If you cant control your muddling, use the back of a spoon and fewer strokes.

– If your cream of coconut is gloopy or separated, warm the sealed can in a bowl of warm water for a few minutes then shake it hard before you add it. That makes it blend way easier so you dont end up with sweet pockets in the drink. Also shaking until the outside of the shaker is really cold helps it emulsify.

– Use a mix of chilled ingredients and frozen blackberries instead of extra ice if you want to avoid watering the drink down. Crushed ice gives nice texture but melts fast, cubes melt slower. Pick what matters more to you, chill everything first to slow dilution.

– Double strain through a fine mesh to catch seeds and mint bits when you want smooth, fancy looking drinks. But if youre going for rustic and bold, skip the extra strain and leave the bits in, just warn guests itll be messy. Slap the mint between your hands first to boost the aroma before you garnish.

Creamy Coconut Blackberry Mojitos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

405

kcal

Equipment: 1. Sturdy cocktail shaker or mixing glass (to muddle, shake or stir)
2. Muddler or wooden spoon, to gently break up berries and bruise the mint
3. Jigger or measuring spoons, for precise rum, lime and cream of coconut amounts
4. Citrus juicer or handheld reamer, for fresh lime juice
5. Fine mesh strainer plus a cocktail/Hawthorne strainer for double-straining out seeds and mint bits
6. Bar spoon or long spoon, if you need to stir instead of shake
7. Serving glass (highball or Collins) and an ice scoop or tongs for the ice
8. Small knife and cutting board, for wedges, wheels and garnish prep

Ingredients

8 to 10 fresh blackberries (about 1/4 cup), give or take
8 to 10 fresh mint leaves, plus extra sprigs for garnish
2 fl oz white rum (60 ml)
1 fl oz fresh lime juice (30 ml), freshly squeezed
1 fl oz cream of coconut (30 ml) (Coco Lopez or similar)
1/4 to 1/2 fl oz simple syrup (7.5 to 15 ml), optional if you want it sweeter
2 to 3 fl oz club soda (60 to 90 ml), to top
Crushed ice or ice cubes, about 1 cup
Lime wedge or wheel for garnish
Extra blackberries for garnish

Directions

Put 8 to 10 fresh blackberries and 8 to 10 fresh mint leaves in a sturdy shaker or mixing glass, add 1/4 to 1/2 fl oz simple syrup if you want it sweeter, then gently muddle until the berries break and the mint smells bright, dont overdo it or the mint will get bitter.
Add 2 fl oz white rum, 1 fl oz fresh lime juice and 1 fl oz cream of coconut to the muddled fruit and mint.
Add about 1 cup crushed ice or ice cubes to the shaker, secure the lid and shake hard for 10 to 15 seconds until the outside of the shaker feels very cold so the cream of coconut blends in.
If you dont have a shaker you can stir everything vigorously in the mixing glass until well combined and chilled.
Fill your serving glass with crushed ice or cubes, then double strain the contents into the glass to keep out most seeds and mint bits, or pour straight in if you like it rustic with bits of blackberry.
Top the drink with 2 to 3 fl oz club soda and give it one gentle stir to marry the soda without flattening it.
Garnish with an extra sprig of mint, a lime wedge or wheel and a couple extra blackberries, slap the mint between your palms first to wake up the aroma if youre fancy.
Taste and tweak: add a little more simple syrup if its too tart, or a splash more lime if its too sweet, serve immediately while its cold and fizzy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.