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Home » Cocktails » Coconut Mojito Ice Pops | Boozy Popsicle

Coconut Mojito Ice Pops | Boozy Popsicle

Published: Jun 14, 2017 · Modified: Apr 18, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Summer is the perfect time to make Coconut Mojito Ice Pops for your next adult party.

Turning your favorite summer cocktail into a boozy popsicle is a great way to enjoy a Coconut Mojito. It's a cocktail on a stick!

Ahh summer time cocktail Popsicle fun is coming your way! This Coconut Mojito recipe was inspired by my love of the Coconut Mojito.

I made a Coconut Mojito not long after drinking a coconut Mojito at Bahama Breeze. I fell in love at first sip.

A Creamy Coconut Mojito Ice Pops recipe is a great way to serve your favorite Coconut Mojito cocktail on a stick. via flouronmyface.com

It is my favorite Mojito cocktail. I of course had to try and make a Coconut Mojito recipe that comes darn close to being a copycat Bahama Breeze coconut Mojito recipe. It's close enough for me!

How to serve cocktail popsicles at your next party. Coconut Mojito Ice Pops served in a galvanized steel serving tray on a bed of ice.

There is no better way to cool off in this scorching Florida heat then to enjoy the refreshing coolness you can get when eating a frozen cocktail Popsicle on a hot day.

These creamy Coconut Mojito Ice Pops are sweet and delicious. Made with Bacardi coconut rum, coconut milk, fresh limes, fresh mint picked from my container garden and just a touch of homemade mint syrup to give it just enough minty sweetness to make it a perfect summer cocktail sweet frozen treat.

How to Make Coconut Mojito Ice Pops

Mint Simple Syrup Ingredients

  • ¾ cup granulated sugar
  • ¾ cup water
  • ¼ cup mint leaves, packed

Simple Syrup Directions

  1. Place sugar and water in a small sauce pan and bring to a low simmer.
  2. Remove from heat and add the mint to the pot.
  3. Allow syrup to cool to room temperature in the uncovered pot.
  4. Once col strain through a fine mesh strainer.
  5. Discard the mint leaves and store mint syrup in a covered container.
  6. Makes ½ pint of mint simple syrup.

Ingredients

  • 6 Limes, divided
  • 6 tablespoons Mint Simple Syrup
  • 14 oz can Coconut Milk
  • 10.5 oz can coconut water
  • 2.5 oz Coconut Rum (or 2 tablespoons rum extract to make non alcoholic Coconut Mojito Ice Pops)
  • 15 large Fresh Mint leaves

Directions

  1. Make the Mint Simple Syrup at least 2 hours before starting the ice pop recipe.
  2. Zest 1 lime and set the zest aside. Juice the lime you used for the zest along with another 2 limes.
  3. Thinly slice 2 limes and set aside.
  4. Place the lime juice, mint simple syrup, coconut milk and coconut water and coconut rum (or rum extract, if using) in a blender.
  5. Pulse for a couple of seconds to combine.
  6. Add the mint leaves and lime zest to the blender and pulse for 30-40 seconds or until the mint leaves are chopped finely.
  7. Pour into ice pop mold, cover, insert ice pop sticks and freeze over night.
Close up of a creamy Coconut Mojito Ice Pop showing slices of lime and fresh mint in the creamy coconut cocktail popsicle.

I love the way you cane see the slices of lime embedded in the frozen ice pop with the chopped mint scatter through out the cocktail ice pop.

Print the Coconut Mojito Ice Pop recipe below.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Coconut Mojito Ice Pops

Arlene Mobley - Flour On My Face
Summer or Cinco de Mayo is the perfect time to make Coconut Mojito Ice Pops for your next adult party. Turning your favorite summer cocktail into a boozy popsicle is a great way to enjoy a frozen Coconut Mojito. It's a cocktail on a stick!
5 from 2 votes
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Prep Time 1 d 10 mins
Cook Time 15 mins
Total Time 1 d 25 mins
Course Drinks
Cuisine Cuban
Servings 10 large ice pops
Calories 218 kcal

Ingredients  

Mint Simple Syrup Ingredients

  • ¾ cup granulated sugar
  • ¾ cup water
  • ¼ cup mint leaves (packed)

Coconut Mojito Ice Pop Ingredients

  • 6 medium Limes (divided)
  • 6 tablespoons Mint Simple Syrup
  • 14 oz can Coconut Milk
  • 10.5 oz can coconut water
  • 2.5 oz Coconut Rum (or 2 tablespoons rum extract to make non alcoholic Coconut Mojito Ice Pops)
  • 15 large large Fresh Mint leaves
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Instructions 

How to make Mint Simple Syrup

  • Place sugar and water in a small sauce pan and bring to a low simmer.
  • Remove from heat and add the mint to the pot.
  • Allow syrup to cool to room temperature in the uncovered pot.
  • Once col strain through a fine mesh strainer.
  • Discard the mint leaves and store mint syrup in a covered container.
  • Makes ½ pint of mint simple syrup.

How to make Coconut Mojito Ice Pops

  • Make the Mint Simple Syrup at least 2 hours before starting the ice pop recipe.
  • Zest 1 lime and set the zest aside. Juice the lime you used for the zest along with another 2 limes.
  • Thinly slice 2 limes and set aside.
  • Place the lime juice, mint simple syrup, coconut milk and coconut water and coconut rum (or rum extract, if using) in a blender. Pulse for a couple of seconds to combine.
  • Add the mint leaves and lime zest to the blender and pulse for 30-40 seconds or until the mint leaves are chopped finely.
  • Pour into ice pop mold, cover, insert ice pop sticks and freeze over night.
  • 10 large ice pops

Recipe Expert Tips

  • To make non alcoholic ice pops add rum extract instead of the coconut rum. 
  • Serve the ice pops in a bucket or on a bed of ice to slow down the melting.

Nutrition

Serving: 1Ice Pop | Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 47mg | Potassium: 243mg | Fiber: 3g | Sugar: 27g | Vitamin A: 132IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Check out the kid friendly non alcoholic Mojito Ice Pop recipe that got me started on my obsession with Mojitos.

That Mojito Ice Pop recipe is made with rum extract.

This Coconut Mojito Ice Pop recipe can be made kid friendly by substituting the coconut rum for rum extract.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. can

    May 23, 2022 at 10:37 am

    5 stars
    This is perfect for the hot summer days in the backyard. Easy and fun to make....a party perfect treat. thanks for sharing this.

    Reply
  2. Emily

    June 25, 2017 at 3:51 pm

    These sound so refreshing! Mojitos are one of my favorite drinks, especially in the summer. I'll have to try these! Thanks for linking up with Merry Monday this week - I'm featuring your pops at our upcoming party. I hope you'll stop by and link up again!

    Reply
    • Arlene Mobley

      June 26, 2017 at 11:47 am

      Emily

      Thanks so much! I can't think of a better way to cool off.

      Reply
  3. Veena Azmanov

    June 16, 2017 at 4:37 pm

    I love the sound of coconut and Rum in a ice pop.. So much fun.. I can't wait to try. Been a long time since I made pops for the grown up instead of the kids.. Brings back fond memories..

    Reply
    • Arlene Mobley

      June 17, 2017 at 9:30 am

      Veena

      Yep sometimes we need to make a special treat for the adults!

      Reply
  4. Gloria @ Homemade & Yummy

    June 14, 2017 at 10:32 pm

    I love all the adult fun summer treats. This is perfect for the hot summer days in the backyard. Easy and fun to make....a party perfect treat.

    Reply
    • Arlene Mobley

      June 15, 2017 at 1:56 pm

      Gloria yes it is. Us adults need some summer fun too!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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