It was the kind of summer evening when the air hums with the sound of sprinklers and far-off laughter, and the only thing you want is something cold in your hand. Years ago, during a family trip to Key West, I tasted my very first mojito — lime, mint, sugar, and enough ice to make the glass sweat. It was refreshing, but also a little too… expected.
Fast forward to a backyard dinner at my place last July. I wanted something that carried the same spirit of a mojito but felt a little more special — creamy, tropical, and yes, just a touch pink. That’s how the Pink Coconut Mojito was born.
It started with coconut milk — because I had an open can in the fridge from making curry the night before — and a splash of guava juice from a carton I’d impulsively bought at the store. The result? A drink that’s creamy yet bright, sweet but not cloying, and beautiful enough to post on Instagram without a filter.
And like most great recipes, it’s forgiving. If your mint is a little wilted, that’s fine. If you have light rum instead of white, it’ll still taste like vacation in a glass.
Why This Mojito Works
The secret lies in three layers of flavor:
- Mint and lime for that fresh mojito backbone.
- Creamy coconut milk to add richness.
- Guava juice for the soft pink hue and tropical sweetness.
This combination makes it both familiar and completely new — like putting on your favorite song but in a new acoustic version.
Pink Coconut Mojito Ingredients You Need at Home
| Ingredient | Amount |
|---|---|
| Fresh mint leaves | 8–10 |
| Lime wedges | 4 |
| White rum | 2 oz |
| Coconut milk (full-fat, canned) | 1/4 cup |
| Guava juice | 1/3 cup |
| Simple syrup (1:1 sugar & water) | 1–2 tbsp (to taste) |
| Club soda | To top |
| Ice cubes | As needed |
Step-by-Step Instructions
- Muddle the mint and lime
In a tall glass, add mint leaves and lime wedges. Gently muddle with a muddler or the back of a spoon to release the oils and juice without shredding the mint into bits. - Add rum and simple syrup
Pour in the rum and syrup. Stir to combine. - Mix in coconut and guava
Add coconut milk and guava juice. Stir until smooth — it will look creamy and slightly frothy. - Fill with ice
Pack the glass with ice cubes so the drink stays cold longer. - Top with soda
Pour club soda to the top, giving it one gentle stir. - Garnish and serve
Garnish with a sprig of mint, a lime wheel, or even a slice of fresh guava if you’re feeling fancy.
Where to Buy Ingredients in the USA
- Mint: Found fresh in the produce section at stores like Whole Foods, Trader Joe’s, or any farmer’s market.
- Limes: Available year-round at all major supermarkets — look for heavy ones with smooth skin.
- White Rum: Bacardi Superior or Plantation 3 Stars are reliable choices, available at most liquor stores.
- Coconut Milk: Thai Kitchen or Chaokoh brand cans are sold at Walmart, Target, or Asian grocery stores.
- Guava Juice: Goya, Jumex, or Ceres brands are widely stocked in the juice aisle or Latin food section.
- Club Soda: Schweppes, Canada Dry, or store-brand options work perfectly.
Tools You’ll Need for This Recipe
- Tall highball glass
- Muddler or wooden spoon
- Measuring jigger
- Long stirring spoon
- Ice cube tray
- Small pitcher for mixing (optional)
Frequently Asked Questions About Pink Coconut Mojitos
What makes coconut turn pink?
Coconut water turns pink naturally due to oxidation of polyphenols—a type of antioxidant—when exposed to light and air. This is most common in raw, unpasteurized coconut water, especially from Thai coconuts. It’s completely safe and indicates minimal processing. Brands like Harmless Harvest even embrace the color shift and don’t filter it out.
Is it okay to drink pink coconut water?
Yes, it’s absolutely safe to drink pink coconut water. In fact, the pink color often signals that the coconut water is minimally processed and free from additives. It means the natural enzymes and antioxidants are still active. As long as the product smells fresh and hasn’t passed its expiration date, it’s fine to consume.
Why are Thai coconuts pink?
Thai coconuts don’t start out pink—but the water inside them can turn pink over time. This is more common in young Nam Hom coconuts native to Thailand. The high level of antioxidants in the water reacts with air and light, turning it a soft rose or bright pink shade naturally.
Can I eat a pink coconut?
If you’re referring to the pink flesh or water in a coconut, yes—it’s usually safe. However, if the coconut meat is slimy or has an off smell, that may indicate spoilage. Always check for freshness. A pink tinge in coconut water or slightly pink-tinted meat is typically due to oxidation and doesn’t pose a health risk.
How to turn a coconut pink?
There are a few ways to turn coconut water or coconut drinks pink:
Use raw, unpasteurized coconut water and let it naturally oxidize.
Add a splash of hibiscus tea, dragon fruit juice, or a bit of raspberry syrup.
Blend in a small piece of cooked beet for natural coloring.
These methods work great for both flavor and color in a pink coconut mojito.
A Little Story to End With
When I served these at that summer dinner, the table went quiet for just a moment, the universal sign of people tasting something they like. My friend Alex took a sip, looked at the pink swirl in his glass, and said, “It tastes like the beach, but in a silk dress.” I don’t know if I could describe it better.
If this Pink Coconut Mojito has you craving more sips that feel like a little getaway, you might enjoy my creamy, subtly sweet Mochi Tea, perfect for a gentle afternoon treat. For something bright and tropical without the spirits, the Blue Hawaii Mocktail brings a splash of ocean-blue fun to any gathering. On warmer nights, I love mixing up a Virgin Margarita Mocktail for friends who want that festive citrus punch without the booze. Together, they make a lineup of drinks that turn any ordinary day into a little celebration.
Want to save this recipe for later or share it with friends?
📌 Pin it on Pinterest
👍 Follow us on Facebook for more recipes!
Table of Contents
Pink Coconut Mojito
Ingredients
- 8 –10 fresh mint leaves
- Juice of 1 lime
- 1.5 oz sparkling water er coconut water for mocktail
- 1 –2 tsp simple syrup
- 2 oz unsweetened coconut milk
- 1 tbsp raspberry syrup or 2 tbsp dragon fruit juice
- Crushed ice
- Splash of soda water optional
- Mint sprig lime wheel, raspberries for garnish
Instructions
- Muddle mint leaves and lime juice in a glass.
- Add simple syrup and sparkling water; stir gently.
- Pour in coconut milk and mix until smooth.
- Add crushed ice to fill the glass.
- Stir in raspberry syrup or dragon fruit juice for pink color.
- Top with soda water if using.
- Garnish with mint, lime, and fruit. Serve cold.