I’m sharing my Pineapple Mojito made with fresh pineapple juice, creamy coconut, muddled mint, and a splash of sparkling water as an alcohol-free mocktail ideal for summer gatherings.

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I love when a drink feels like a tiny escape. This Refreshing Pineapple Coconut Mojito Mocktail caught me off guard, with fresh pineapple juice and cream of coconut folding into a bright yet creamy sip that kept making me reach for another glass.

It reads like a Pineapple Mojito but surprises you with a tropical softness that sticks around on your tongue. People always tell me Mocktail Drinks are boring, they dont know what theyre missing.

Keep this one in your back pocket for sweaty afternoons or when you want something light but oddly unforgettable.

Ingredients

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Pineapple juice: Bright, sweet, full of vitamin C and fiber, adds tropical sweetness and tang
Cream of coconut: Thick, ultra sweet, adds creamy coconut richness, heavy on sugar but sooo tasty
Lime juice: Sharp citrus punch, cuts sweetness, gives vitamin C and bright sour balance
Fresh mint leaves: Herbal, cooling, adds aroma, low cal, helps freshen breath, muddled releases oils
Simple syrup or honey: Sweetener that smooths edges, honey adds flavor and antioxidants, both add carbs
Sparkling water: Bubbly, zero cal, lifts the drink, makes it light and more refreshing
Crushed ice: Chills fast, dilutes slightly as melts, keeps mocktail crisp and slushy
Toasted shredded coconut: Crunchy garnish, adds texture and toasty coconut aroma, watch added fats

Ingredient Quantities

1 1/2 cups (360 ml) fresh pineapple juice strained

3 tbsp cream of coconut (eg coco lopez)

1 oz (30 ml) fresh lime juice about 1 lime

8 to 10 fresh mint leaves plus extra for garnish

1 to 2 tsp simple syrup or honey to taste

1 cup (240 ml) sparkling water or club soda chilled

1 cup crushed ice

Pineapple wedges and mint sprigs for garnish (optional)

1 tbsp toasted shredded coconut for rim or garnish (optional)

How to Make this

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1. Strain the fresh pineapple juice into a pitcher or bowl to remove fibers, set aside and chill if needed.

2. If you want a coconut rim, rub a lime wedge around the glass rim then dip into the toasted shredded coconut, its optional but really nice.

3. In a sturdy glass or cocktail shaker add 8 to 10 mint leaves, the 1 oz (30 ml) lime juice and 1 to 2 tsp simple syrup or a drizzle of honey, muddle gently — dont pulverize the mint, just bruise it to release the oils.

4. Add 3 tbsp cream of coconut and 1 1/2 cups (360 ml) strained pineapple juice to the muddled mint and lime, then shake hard or stir well until it’s smooth and slightly creamy.

5. Fill each serving glass with about 1 cup (240 ml) crushed ice.

6. Pour the pineapple coconut mixture over the ice, leaving room at the top for fizz.

7. Top with 1 cup (240 ml) chilled sparkling water or club soda, stir gently to combine, taste and add more simple syrup or honey if you want it sweeter.

8. Garnish with pineapple wedges, extra mint sprigs, and a sprinkle of the toasted shredded coconut if you rimmed the glass or want a little extra texture, serve right away.

Equipment Needed

1. Fine mesh strainer, to remove pineapple fibers
2. Pitcher or large mixing bowl, to hold and chill the strained juice
3. Cocktail shaker or sturdy jar with lid, for muddling and shaking
4. Muddler or wooden spoon, to bruise the mint (dont pulverize it)
5. Measuring jigger or measuring spoons, for the lime juice and cream of coconut
6. Citrus juicer or reamer, for fresh lime juice
7. Long spoon or bar spoon, to stir gently after adding the soda
8. Serving glasses and an ice scoop or spoon for the crushed ice
9. Small skillet or baking sheet, to toast shredded coconut if you want a coconut rim

FAQ

Q: Can I use canned or frozen pineapple juice instead of fresh?

A: Yes, you can, but fresh tastes brighter. If canned is sweetened cut back on the simple syrup or honey. If frozen thaw and strain before using so the drink isnt cloudy.

Q: What can I substitute for cream of coconut (like Coco Lopez)?

A: Use 2 tbsp coconut cream plus 1 tsp to 1 tbsp simple syrup, or 1 oz coconut milk plus a bit more sweetener. It wont be exactly the same but will give that rich coconut flavor.

Q: How do I muddle the mint without making it bitter?

A: Gently press the mint against the glass or shaker a few times with a muddler or spoon, dont shred it. Slap the leaves between your palms first to wake up the oils, that helps too.

Q: Can I make this mocktail ahead of time?

A: Sort of. Mix the pineapple juice, cream of coconut and lime up to 24 hours ahead and chill. Do not add sparkling water or ice until serving, or it will go flat and watery.

Q: How do I rim the glass with toasted shredded coconut?

A: Toast the coconut in a dry skillet until golden, let cool. Rub the glass rim with lime, press into the coconut. You can also use a little cream of coconut as the sticky stuff.

Q: Want to make it boozy what should I add?

A: Add 1 to 1.5 oz white rum or coconut rum per serving and stir gently. Taste and cut syrup if it gets too sweet, and please drink responsibly.

Refreshing Pineapple Coconut Mojito Mocktail Recipe Substitutions and Variations

Fresh pineapple juice: Use chilled canned pineapple juice strained to remove pulp, or blitz frozen pineapple chunks into a purée then strain, or use 3/4 cup pineapple purée plus 3/4 cup water if you want it thicker — cut back on sweetener if the canned stuff is sugary.
Cream of coconut: Swap with coconut cream plus one to two teaspoons simple syrup to taste, or simmer full fat coconut milk until it reduces and thickens, or in a pinch stir a spoonful of sweetened condensed milk into coconut milk for body and sweetness.
Fresh lime juice: Use fresh lemon juice for a brighter tang, bottled lime juice if youre out of fresh limes, or 1 ounce lime cordial for a consistent sweet citrus note.
Sparkling water or club soda: Replace with ginger ale for mild spice and sweetness, lemon lime soda for sweeter fizz, or if you dont want bubbles use chilled coconut water for extra coconut flavor.

Pro Tips

1. Freeze some of the pineapple juice into ice cubes. Use those instead of plain ice so the drink never gets watered down and the flavor stays strong.

2. If the cream of coconut is stubborn or lumpy, warm the sealed jar in a bowl of warm water for a few minutes then shake like crazy, it loosens up and blends way better.

3. Add the smallest pinch of salt when you taste it, salt makes the sweet and tart pop. Dont overdo it, just a tiny bit changes everything.

4. Handle the mint gently but confidently: slap the leaves between your palms or rub them on the rim to wake up the oils, dont crush them into bits.

Refreshing Pineapple Coconut Mojito Mocktail Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Pineapple Mojito made with fresh pineapple juice, creamy coconut, muddled mint, and a splash of sparkling water as an alcohol-free mocktail ideal for summer gatherings.

Servings

servings

Calories

193

kcal

Equipment: 1. Fine mesh strainer, to remove pineapple fibers
2. Pitcher or large mixing bowl, to hold and chill the strained juice
3. Cocktail shaker or sturdy jar with lid, for muddling and shaking
4. Muddler or wooden spoon, to bruise the mint (dont pulverize it)
5. Measuring jigger or measuring spoons, for the lime juice and cream of coconut
6. Citrus juicer or reamer, for fresh lime juice
7. Long spoon or bar spoon, to stir gently after adding the soda
8. Serving glasses and an ice scoop or spoon for the crushed ice
9. Small skillet or baking sheet, to toast shredded coconut if you want a coconut rim

Ingredients

1 1/2 cups (360 ml) fresh pineapple juice strained
3 tbsp cream of coconut (eg coco lopez)
1 oz (30 ml) fresh lime juice about 1 lime
8 to 10 fresh mint leaves plus extra for garnish
1 to 2 tsp simple syrup or honey to taste
1 cup (240 ml) sparkling water or club soda chilled
1 cup crushed ice
Pineapple wedges and mint sprigs for garnish (optional)
1 tbsp toasted shredded coconut for rim or garnish (optional)

Directions

Strain the fresh pineapple juice into a pitcher or bowl to remove fibers, set aside and chill if needed.
If you want a coconut rim, rub a lime wedge around the glass rim then dip into the toasted shredded coconut, its optional but really nice.
In a sturdy glass or cocktail shaker add 8 to 10 mint leaves, the 1 oz (30 ml) lime juice and 1 to 2 tsp simple syrup or a drizzle of honey, muddle gently — dont pulverize the mint, just bruise it to release the oils.
Add 3 tbsp cream of coconut and 1 1/2 cups (360 ml) strained pineapple juice to the muddled mint and lime, then shake hard or stir well until it's smooth and slightly creamy.
Fill each serving glass with about 1 cup (240 ml) crushed ice.
Pour the pineapple coconut mixture over the ice, leaving room at the top for fizz.
Top with 1 cup (240 ml) chilled sparkling water or club soda, stir gently to combine, taste and add more simple syrup or honey if you want it sweeter.
Garnish with pineapple wedges, extra mint sprigs, and a sprinkle of the toasted shredded coconut if you rimmed the glass or want a little extra texture, serve right away.

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.