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The origin of the classic mojito cocktail — made with mint, white rum, lime juice, sugar, and soda water — is steeped in stories of pirates, Aztec gold, spells, and Ernest Hemingway. While its true beginnings are blurry (like your vision after a few servings), the mojito definitely came from Cuba. Sipping one transports you to an island of palm trees, curvy cars, and salsa music.
We found a remix of this refreshing drink that’s perfect for a sultry American summer evening. Combine frozen watermelon with creamy coconut milk, coconut rum, lime juice, and mint, and you’ve got a fruity cocktail that’s sweet enough to serve as a grown-up’s dessert! (Or omit the rum for a fun mocktail.) Be sure to dress up your drink with all the “optional” garnishes. Nothing says summer like a wedge of fresh watermelon on the edge of a frozen glass.
Makes 2 cocktails
1 can full-fat coconut milk (or coconut cream)
1/4 cup lime juice
1 handful fresh mint leaves, about 15 to 20
6 cups chopped watermelon (placed in the freezer overnight to freeze)
1/2 cup coconut rum (or more to taste)
Combine the coconut milk or cream with the rum, lime juice, and mint leaves in the blender and blend.
Add the frozen watermelon chunks a little at a time, blending until smooth but still slushie.
Adjust any ingredients to taste.
Pour the drinks then top with some shredded coconut, a lime wedge, watermelon wedge, and sprig of mint.
Recipe courtesy of The Spruce Eats
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