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  • Writer's pictureNatasha Mahapatro

Lychee Coconut Nojito


Over the years, I've tried a lot of nojito recipes and I've always felt like something was missing. It was more club soda than anything in terms of taste and don't get me wrong - club soda + mint is a wonderful pairing but I'd always be left wanting a little bit more depth to the beverage with the omission of a spice-forward rum.

In this recipe, I've used coconut milk and added one of my favorite fruits of all time - lychee... to the party to create a tropical flavor profile that is spectacular. Beyond. The recipe comes together incredibly easily and all in a single glass, so I'd highly recommend this one for a fun night paired with some spicy Asian noodles or dumplings. :) If you are looking for the perfect mocktail recipe this month for a weekend night in, this ONE has your name all over it! This zero-proof nojito is equal parts sweet, refreshing, and creamy.

While the cooler temperatures right now have me feeling some type of way, this mocktail recipe transports me to my ideal vacation right now - a beach destination that has a daily designated spot for me at the pool bar! If you think these flavors should be reserved for the summer, I am here to tell you that the winter white color of this mocktail is beautiful and allows you to feel all of the vacation feels with a few yummy, flavor-packed ingredients.

We are hitting all of the key components of a traditional mojito, but ALCOHOL-FREE with this recipe. I especially love this nojito variation because it is easily customizable and you can adjust the sweetness to everyone's preference as the mocktail comes together in the glass that you're serving it in! I typically opt for a little sweetness while others I've made this one for wanted a little bit more. The syrup that canned lychees come in is our sweetener in this variation of the nojito, so you can choose to use less than what I've listed below. With that, I'll stop telling you about how great it is and tell you the ingredients needed to make it and how exactly it comes together. Enjoy y'all!



  • 10-15 large fresh mint leaves and more for garnish

  • 1 oz lime juice, freshly squeezed

  • 3 lychees from the can (I used Aroy-D)

  • 1/2 oz of syrup from the lychee can (I used Aroy-D as mentioned above)

  • 2 oz light coconut milk  (I used Trader Joe's Organic Reduced Fat Coconut Milk and read notes for more details)

  • 3-4 oz of seltzer (I used my SodaStream)


  1. In a highball glass, muddle your mint, lime juice, lychees, and canned lychee syrup.

  2. Then, add in your coconut milk. Stir to combine.

  3. Add ice to fill the glass. I recommend using smaller ice cubes for this recipe.

  4. Lastly, top with seltzer.

  5. Garnish with some additional mint and/or lychees skewered onto a cocktail pick. It's as easy as that!

~ Serves 1


  • This recipe is incredibly easy to assemble and put together so I'd recommend following the recipe to a tee. Below are a few considerations to think about as you make it:

    • N/A rum- You can most definitely add rum if you'd like to, but it is not needed.

    • Amount of mint- I used a lot more mint than mojito recipes call for but I think you need it when making a nojito. Following the recipe to the tee, you'll find that this much mint is fine to use cause we add in the ice after to ensure there isn't that much mint floating to the top of the glass.

    • Canned lychees- Canned lychees are easy to find in any Asian market and available via Instacart as well. See the link above to learn more. Speaking of, you can add a little less or more lychee syrup but I'd highly recommend starting with a 1/2 oz and tasting & going from there.

    • LIGHT canned coconut milk - In trying this recipe with other coconut milk, I found that light and canned is the ideal combo for this recipe. It gets you a creamy mocktail with the right consistency - something that is not the case with regular coconut milk or fresh.

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