Pineapple Coconut Mojito Ingredients and Recipe

Pineapple coconut mojito in a tall glass with mint garnish

A pineapple coconut mojito brings a lush, tropical twist to the classic mojito by pairing the creamy freshness of coconut with the sweet-tart brightness of pineapple. Each ingredient plays a specific role in creating a balanced, sessionable cocktail that's far more than just a flavored rum drink.

Core Ingredients in a Pineapple Coconut Mojito

45 ml white rum – classic backbone; picks up and lifts tropical notes.
60 ml fresh pineapple juice – delivers bright acids and vibrant fruit, essential for flavor.
30 ml coconut water or coconut cream – coconut water is lighter and refreshing; coconut cream brings richness and body for a vacation-worthy feel.
20 ml fresh lime juice – adds backbone and balances sweetness with crisp acidity.
15 ml simple syrup – sweetens and rounds off tartness, letting fruit shine.
10-12 fresh mint leaves – adds signature herbal aroma and mojito freshness.
Soda water (to top) – introduces lively bubbles and a clean finish.
Pineapple wedge or mint sprig for garnish – visually brightens and enhances aroma at first sip.

Ingredient Roles and Substitutions

The interplay of coconut, pineapple, mint, and rum is what makes this mojito both distinctive and refreshing. Here’s how each can be adjusted:

White Rum: Brings clean sugarcane flavor. For a deeper twist, try an agricole or lightly aged rum. Spiced rum gives extra vanilla and cinnamon, but overtakes subtle coconut.
Coconut: Coconut water offers a gentle, hydrating touch; coconut milk or cream (shake well) gives decadence and a dessert feel. Try brands like Vita Coco for a clean, pure coconut water, or Coco Lopez for rich coconut cream.
Pineapple Juice: Freshly juiced pineapple really lifts the cocktail, providing lively acidity not found in boxed juice. If unavailable, opt for a 'not from concentrate' variety.
Mint: Any variety works. Spearmint is classic, but you can experiment with pineapple mint or even chocolate mint for a unique edge.
Simple Syrup: Pure cane sugar is ideal, but coconut sugar syrup or demerara syrup adds depth and a hint of caramel.
Soda Water: Any neutral, good-quality club soda keeps the finish lively. Avoid tonic or flavored sparkling waters to preserve the drink’s clarity.

How Rum and Coconut Water Brands Change the Drink

Not all rums or coconut waters act the same in this mojito. The spirit sets the tone, while coconut water (or cream) defines richness.

Rums: Havana Club and Brugal offer crisp, dry profiles letting fruit dominate. Bacardi and Flor de Caña bring more roundness and soft vanilla. Flavored rums (like Malibu) can over-sweeten—use sparingly, if at all.
Coconut Waters: Pure coconut waters like Harmless Harvest or Vita Coco keep things light and refreshing, with a genuine coconut note. Creamy coconut products (like Coco Lopez or Goya) amplify body but can become cloying—use 15 ml cream plus 15 ml water for balance.

Pineapple Coconut Mojito Recipe (ml Measures)

Add 10-12 fresh mint leaves and 15 ml simple syrup to the bottom of a tall glass.
Gently muddle mint to release aroma (don't shred, just bruise).
Pour in 45 ml white rum, 60 ml pineapple juice, 30 ml coconut water or 15 ml coconut cream plus 15 ml water, and 20 ml lime juice.
Fill glass with crushed ice. Stir well to integrate and chill.
Top with soda water to fill glass (about 30–60 ml depending on glass size and dilution preference).
Garnish with a tall mint sprig and pineapple wedge. Serve immediately, straw optional.

Fresh pineapple coconut mojito with muddled mint and garnish

Expert Tips for Best Results

Always use fresh lime – acidity is crucial for balance.
Crushed ice gives proper dilution and chills the drink quickly, making flavors pop.
If you prefer more coconut flavor, add 5 ml coconut liqueur for a subtle aromatic lift without overpowering the other elements.
For batch service: Mix all except soda in advance and chill, add soda and ice just before serving.