TOASTED FROZEN COCONUT MOJITO

Toasted frozen coconut mojito is a summer should have! made lighter with fresh lime juice, a home made mint easy syrup after which combined with coconut milk for a refreshing cocktail which you received’t have troubles asking for seconds!

Normal mojitos are quite tasty, but mojitos with fruit in it need to be some type of fitness food, proper?! So that is where this scrumptious, tropical version is available in.

TOASTED FROZEN COCONUT MOJITO

The bottom begins with a mint-infused simple syrup. Don’t get discouraged by means of making a easy syrup. It’s simply that. simple! upload sugar and water to a pot and bring to a boil. 

Experience free to feature any flavorings to fancy it up! For these days’s coconut mojito, we add mint to the syrup. i'm now not keen on chewing my drinks. so i discovered this the best manner to add mint flavor without it coming thru your straw.

TOASTED FROZEN COCONUT MOJITO

Ingredients
Mint Simple Syrup:

  • 1/2 cup baking stevia
  • 1 cup water
  • 1/2 cup mint leaves

Remaining Ingredients:

  • 6 ounces white rum
  • 2 cups Silk Nutchello Toasted Coconut & Cashew Milk (or canned light coconut milk if you cannot find Nutchello)
  • Juice of 2 Limes
  • 2 cups ice (or more to reach desired consistency)
  • Garnish, Handful of mint leaves
  • Toasted Coconut flakes, if desired

Instructions

  1. Mint simple Syrup: In a small saucepan, upload Truvia, 1 cup water add mint leaves. bring to a boil, then lessen and let cook for 10 mins. pressure mint and reserve simple syrup. upload to a field and let cool for a few hours, or till prepared to serve. Or region in freezer for 10-15 to get bloodless. however do not permit it freeze!
  2. While geared up to serve, add the rum, milk, juice of limes, reserved mint easy syrup and ice to a high powered blender.
  3. Divide frozen mojito to 4 cocktail glasses. Garnish with mint leaves and toasted coconut flakes, if preferred. Serve without delay.

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