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Toasted Frozen Coconut Mojito

Posted on by Ali Madsen

Ingredients

Mint Simple Syrup:
  • 1/2 cup baking stevia
  • 1 cup water
  • 1/2 cup mint leaves
Remaining Ingredients:
  • 6 ounces white rum
  • 2 cups Silk Nutchello Toasted Coconut & Cashew Milk (or canned light coconut milk if you cannot find Nutchello)
  • Juice of 2 Limes
  • 2 cups ice (or more to reach desired consistency)
  • Garnish, Handful of mint leaves
  • Toasted Coconut flakes, if desired
  • Instructions

    1. Mint Simple Syrup: In a small saucepan, add Truvia, 1 cup water add mint leaves. Bring to a boil, then reduce and let cook for 10 minutes. Strain mint and reserve simple syrup. Add to a container and let cool for a few hours, or until ready to serve. Or place in freezer for 10-15 to get cold. But don't let it freeze!
    2. When ready to serve, add the rum, milk, juice of limes, reserved mint simple syrup and ice to a high powered blender.
    3. Divide frozen mojito to four cocktail glasses. Garnish with mint leaves and toasted coconut flakes, if desired. Serve immediately.

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