Coconut Mojitos
Photography by Sarah Tuck.
Is there any flavour that invokes the tropics more than coconut? This Vomo Island mojito is the perfect start to a summer’s eve.
Serves: 1
INGREDIENTS
Coconut Syrup
2 cups water
1 cup desiccated coconut
1 cup sugar
Coconut Mojitos
¼ cup fresh mint leaves
15ml coconut syrup
crushed ice
30ml white coconut rum or vodka, or Malibu liqueur
15ml freshly squeezed lime juice
soda water, to taste
lime slices and extra mint leaves, to garnish
METHOD
Coconut syrup: Put the water, coconut and sugar in a medium saucepan and whisk to combine. Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally. Take off the heat and leave for 2 hours to infuse.
Strain the syrup well through a sieve (the leftover coconut can be used to make Mango Coconut Ice Cream)
Store the coconut syrup in a sealed container in the fridge until ready to use (makes 1¼ cups).
Coconut mojitos: Put the mint leaves and coconut syrup in a glass. Fill the glass with ice. Add the rum and lime juice, stir well and top up with soda water. Garnish with lime and extra mint leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!