Copycat Cheesecake Factory Coconut Mojito

This coconut mojito takes the classic mint and lime cocktail and gives it a tropical, creamy edge with coconut rum and cream of coconut. It’s the drink to make when a regular mojito feels a little plain and you want something that tastes like it came from a restaurant menu.

You only need a handful of ingredients and about 5 minutes, no bartending skills required.

What Makes This Coconut Mojito Taste Like the Restaurant Version

The trick is cream of coconut, not coconut milk. It’s sweeter and thicker, and it’s what gives the drink that slightly syrupy, almost dessert-like body.

Fresh mint and real lime juice do the heavy lifting on the bright side of the flavor, so the coconut never tips into overly sweet. Muddled together, they smell like a mojito should before you even add the rum.

I like using two rums here, a clean white one and a coconut one, because it layers the coconut flavor instead of relying on one bottle to do all the work.

Ingredients

• 10 fresh mint leaves, plus a sprig for garnish: bruised, not shredded, this is what gives the drink its bright, herbal smell
• 1 lime, cut into wedges: fresh juice matters here, bottled juice tastes flat and one-note
• 2 tbsp granulated sugar: dissolves fastest when muddled directly with the lime juice
• 1.5 oz white rum: a light, clean rum so the coconut flavor stays forward
• 1 oz coconut rum: like Malibu, this is the second layer of coconut
• 1 oz cream of coconut: not coconut milk, this is the sweetened, thick kind that gives the drink its body
• 3 oz club soda: adds the fizz and lightens up all that sweetness
• 1 cup ice cubes, plus more for serving

Variations / Substitutions

• Dark rum swap: use dark rum instead of white for a deeper, almost caramel note under the coconut.
• Sugar-free version: swap the sugar for 1 oz of monk fruit simple syrup, it dissolves clean with no grit.
• Virgin version: skip both rums, add an extra 2 oz club soda and a splash of coconut water, it’s still bright and coconut-forward without the alcohol.
• Spicy twist: muddle a thin slice of jalapeño in with the mint for a warm finish under the coconut.
• Lighter coconut: use coconut cream instead of cream of coconut if you want less sweetness, just add an extra 1 tsp of sugar to balance it out.

If you like tropical drinks, a classic piña colada is worth making next.

How to Make Cheesecake Factory Coconut Mojito

Step 1: Muddle the Mint and Lime

Drop the 10 fresh mint leaves, 4 wedges cut from the 1 lime, and 2 tbsp granulated sugar into a tall 16-ounce glass. Muddle firmly for about 20 seconds, pressing down until the mint looks bruised and the sugar turns wet and glassy against the lime juice.

Step 2: Shake the Rum and Coconut Cream

In a cocktail shaker, combine the 1.5 oz white rum, 1 oz coconut rum, and 1 oz cream of coconut with 1 cup ice cubes. Shake hard for about 15 seconds, until the shaker feels ice-cold in your hand and the coconut cream has blended in completely with no streaks left.

Step 3: Pour Over Fresh Ice and Top with Soda

Fill the muddled glass with fresh ice, then strain the shaken rum mixture over it, leaving the shaker ice behind so the drink doesn’t get watered down before you’ve had a sip. Pour in the 3 oz club soda slowly down the side of the glass, and it’ll fizz up close to the rim within about 5 seconds.

Step 4: Garnish and Sip

Tuck a fresh mint sprig and a lime wheel into the glass, then give it one gentle stir with a straw to bring the muddled mint from the bottom up toward the top. Serve right away while the soda is still fizzy, the drink should look pale gold with flecks of mint drifting through it.

Tips for Getting the Coconut Mojito Right

• Use real cream of coconut, like Coco Lopez, rather than canned coconut milk if you want that syrupy sweetness the restaurant version has.
• Don’t over-muddle the mint. Bruising it releases the oil; shredding it releases bitter chlorophyll and turns the drink grassy.
• Chill your glass in the freezer for a few minutes beforehand, it keeps the ice from melting too fast once the soda hits it.
• If you’re making a batch for friends, multiply the muddled base in a pitcher, then build individual glasses with ice, the rum mixture, and soda one at a time so the fizz doesn’t go flat.

Scale it to your crowd:

Servings	Mint Leaves	Lime	White Rum	Coconut Rum	Cream of Coconut
1	10	1	1.5 oz	1 oz	1 oz
4	40	4	6 oz	4 oz	4 oz
8	80	8	12 oz	8 oz	8 oz

Frequently Asked Questions

Can I prep the mint and lime base ahead of time for a party?

Yes, muddle the mint, lime, and sugar in each glass up to an hour ahead and cover loosely. Add the rum, ice, and soda right before serving so the mint stays fragrant and the soda stays fizzy.

What’s the difference between cream of coconut and coconut cream?

Cream of coconut is sweetened and syrupy, used in cocktails and desserts, while coconut cream is unsweetened and used more in savory cooking. They aren’t interchangeable without adjusting the sugar.

Can I make this without a cocktail shaker?

Yes, stir the rum, coconut rum, cream of coconut, and ice vigorously in a mixing glass or jar with a lid for about 20 seconds. It won’t get quite as frothy but blends the cream of coconut just fine.

How strong is this drink compared to a regular mojito?

About the same. It uses 2.5 oz of total rum per serving, which is right in line with a standard mojito, so adjust the amounts up or down to suit your taste.