Toasted Frozen Coconut Mojito

Source: With Salt & Wit

One of my goals with this alcoholic smoothie party was to try out something new. Different. Exciting. And getting away from just the fruit-based smoothie concept is one way to do that. I’m not a big fan of mojitos – don’t really like the muddled mint in the glass – but this coconut-mint blend was a nice change from the super sweet fruit smoothies my ladies and I had been enjoying.

Megan, author of this lovely recipe, writes “the base starts with a mint-infused simple syrup … 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.”

It’s like she made this recipe specifically for me! Though, I did make my own variation.

Click here for the original recipe.

My Version of Toasted Frozen Coconut Mojito

4 Servings

Megan made the recipe with stevia instead of sugar and, really, that’s probably the only thing I changed. That and I did the simple syrup ice cubes again as well as removing the garnish (not sure why, but I’m not a fan of garnish).

Mint Simple Syrup ice cubes (recipe follows)
6 oz white rum
2 cups light coconut milk 
2 limes, juiced
Ice cubes, if needed

Put all ingredients in the blender and mix until smooth. Add additional ice cubes if needed (to thicken the smoothie). Pour into four cocktail glasses and serve immediately (with garnish if you’d like).

Mint Simple Syrup Ice cubes

1/2 cup sugar
2 cups water
1/2 cup mint leaves

In a small saucepan, add 1 cup water, the sugar and mint leaves. Bring to a boil, then reduce and let cook for 10 minutes. Strain mint and reserve simple syrup (add a cup of cold water to reduce temperature). Pour into an ice cube tray and freeze overnight.