Monday, July 20, 2015

Pina Coco Mojito

Picture yourself on the beach, toes buried in the sand, the sun beaming down and the waves rolling in and crashing on the shore.  Now, doesn't that sound amazing?  Could it get any better?

Well, believe it or not, it actually can.  By adding a cold drink in your hand.

When I think of the beach, I instantly think of pina coladas.  The combination of rich, creamy coconut and tart, sweet pineapples all mixed together in the frozen, slushy drink.  It screams summer and it screams "beach drink"!
I honestly didn't think I could enjoy a pina colada any more than I already do, but I've proven myself wrong.  I combined two of my favorite cocktails and you know what?  My mind was seriously blown with just how stinkin' good this drink was.

The pina coco mojito is what you get if the classic mojito and pina colada were to have a baby.  And it's the most delicious thing ever.
You get that creamy coconut and sweet pineapple from pina colada, the refreshing mint and tart lime from the mojito and they all marry together perfectly.  This drink is ah-maz-ing and it goes down so very easily.  So, I recommend making them in bulk so the refills can flow easily (and hydrating before consuming)!
So go bury those toes in the sand, listen to those waves crash in and have this pina coco mojito in your hand.  Oh...and if you can't make it to the beach, make a batch of these, go outside and plop yourself in a chair, sip on the goodness that is this drink and imagine being on the beach!


Pina Coco Mojito

1/4 Cup shredded, sweetened coconut
3/4 Cup cream of coconut
1/2 Cup pineapple juice
12 Mint Leaves
1/2 Lime
5 Tsp sugar
3 Oz Rum
Ginger Ale


Place coconut in a single layer on a baking sheet and place in a 300 degree preheated oven until golden brown.  Keep an eye on the coconut, it will go from golden to burnt quickly.  Remove and allow to cool.

One the coconut is cooled, use a lime wedge to run around the rim of each glass.  Roll in toasted coconut to coat.

Combine the pineapple juice, mint leaves, lime and sugar in a large glass.  Using a muddle, gently press the ingredients to release the juices and incorporate the sugar.  Add the cream of coconut and rum and stir to combine.

Fill each rimmed glass with ice, pour equal parts of the mixture in each glass.  Top off with ginger ale, gently stir to combine.  Garnish with a lime wedge, chunk of pineapple and mint leaves, if desired.  Serve and enjoy.

Recipe source: A Lynsey Original

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