Strawberry Coconut Mojito

Strawberry Coconut Mojitos are bright, refreshing, and just a little bit tropical. Think classic strawberry mojito vibes, but with a coconut twist that makes every sip feel extra special. Fresh limes, fragrant mint, and coconut rum come together with sweet strawberry syrup to create a cocktail that disappears fast.

This is honestly one of a reliable cocktails we have ever made. The strawberry nectar blends beautifully with coconut rum and fresh lime juice, creating a balance that is sweet, citrusy, and incredibly refreshing. It is the kind of drink that instantly lifts the mood and makes you want to pour another round.

What Makes This Recipe So Good

Strawberry Coconut Mojitos are bright, refreshing, and just a little bit tropical. Think classic strawberry mojito vibes, but with a coconut twist that makes every sip feel extra special. Fresh limes, fragrant mint, and coconut rum come together with sweet strawberry syrup to create a cocktail that disappears fast.

This is honestly one of a reliable cocktails we have ever made. The strawberry nectar blends beautifully with coconut rum and fresh lime juice, creating a balance that is sweet, citrusy, and incredibly refreshing.

What Goes Into Strawberry Coconut Mojitos

This Strawberry Coconut Mojito comes together with a short list of simple ingredients, but each one has a clear purpose

• Fresh Strawberries: Used both in the syrup and the mojito itself, strawberries give the drink its natural sweetness and bright, fruity backbone without relying on artificial mixers.
• White Coconut Rum: Coconut rum adds a smooth tropical note that softens the lime and strawberry, giving this cocktail its signature strawberry and coconut flavor without tasting heavy.
• Fresh Limes: Lime juice cuts through the sweetness and keeps the drink crisp, zesty, and true to classic mojito style.
• Mint Leaves: Mint brings freshness and aroma, tying everything together and keeping each sip light and refreshing.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Cook Syrup: Combine strawberries, sugar, and water in a saucepan, boil, then reduce heat and simmer while stirring until sugar dissolves and a syrup forms.

1. Cool And Strain: Remove the syrup from heat and allow it to cool completely, then strain out the strawberry solids so you are left with a smooth, vibrant syrup.

1. Prepare The Glasses: Run halved strawberries around the rims of the glasses and dip into sugar or fine coconut if using, then set aside and reserve the strawberries for garnish.

1. Muddle The Base: Divide mint leaves and sliced strawberries between four glasses, juice one lime and add about a teaspoon to each, then gently muddle until the strawberries release their juices.

1. Build The Mojitos: Spoon the cooled strawberry syrup into each glass, add two lime wedges per glass, pour in the coconut rum, and fill with ice.

1. Serve: Top each glass with sparkling water or club soda, stir gently to combine, then garnish with fresh mint and the reserved strawberries before serving.

This Strawberry Coconut Mojito pairs beautifully with light, savory bites that balance its sweet and citrusy notes. Serve it alongside Garlic Prawns and Avocado Crostini for something fresh and slightly indulgent.

For something a little more comforting but still party-friendly The Ultimate Pull Apart Cheesy Garlic Bread is a great choice. The warm, savory cheese and soft bread contrast perfectly with the cool, refreshing strawberry and coconut flavors, making this mojito feel right at home for casual gatherings or summer entertaining.

Kitchen tip

• Go for ripe strawberries: We always wait until the strawberries are deep red and fragrant. They make a huge difference in how naturally sweet your strawberry coconut mojito tastes, so you can ease up on the sugar.
• Be gentle when muddling: We learned the hard way that smashing mint too hard turns it bitter. Press just enough to release the juices and aroma, then stop.
• Let the syrup cool completely: Warm syrup melts the ice fast and waters everything down. We usually make the syrup first, then build the mojitos once it is fully chilled.
• Taste as you go: Coconut rum and strawberry syrup can vary a lot in sweetness. We start light on the syrup and add more only if it needs it.

Recipe FAQ's

This usually means the mint was over-muddled. Gently press until fragrant, not crushed, to avoid bitterness.

Yes. Replace the rum with coconut water or coconut-flavored soda and keep the syrup, lime, and mint the same.

This happens when the soda is added too early or stirred too aggressively. Add sparkling water last and stir gently once.

What you need

• 1 cup whole fresh strawberries, or frozen hulled and sliced
• ½ cup granulated sugar
• 1/2 cup water
• 2 tablespoons caster/powdered sugar you won't use this much, but it helps to rim the glasses
• 4 whole strawberries, sliced in half to the leaf but not sliced all the way through (see images above)
• 1 handful mint leaves reserve extra to garnish
• 4 whole strawberries sliced and divided
• 2 medium limes divided
• 1/2 cup white coconut rum divided
• 1 cup ice cubes
• 1/2 cup sparkling water or club soda

Method

1. Combine strawberry syrup ingredients together in a small saucepan; bring to the boil; reduce heat and simmer gently while stirring occasionally until the syrup dissolves and a syrup forms. Set aside and allow to cool. Strain the strawberry pieces out of the syrup, so you're left with the syrup only. (Reserve them to eat with frozen yogurt or ice-cream)!
2. Wet rim of glass with the halved strawberries (reserve these strawberries to garnish when serving); then dip each glass into the sugar or fine coconut to create a rim (this is optional; adds a beautiful flavour but is more for decorative purposes).
3. Divide mint leaves and strawberry slices into four cocktail (or serving) glasses. Juice one lime; add about 1 teaspoon of lime juice per glass. Using the back of your spoon, gently mull the strawberries, mint leaves and lime together until strawberries begin to macerate. Pour 2 tablespoons of the strained, cooled syrup into each glass.
4. Cut the remaining lime into 8 wedges; add 2 lime wedges into each glass. Add the rum (about 2 tablespoons per glass), ice, and fill the glasses with sparkling water (or club soda). Stir and add (extra) fresh mint leaves to garnish.