You haven’t had a mojito if you’ve never tried a Cuban mojito, especially a coconut-infused one! Mojitos are tropical, refreshing, and deliciously appropriate all year round. We took the original mojito and brought it to the next level by adding a coconut element to it.
Coconuts grow in abundance back home in Havana, Cuba, as well as the demand for our famous mojitos, so why not mix the two for one yummy combination.
Ingredients:
- 6 Mint leaves
- ½ lime, cut into wedges
- 1 teaspoon light brown sugar
- 1.5 ounces (1 shot) white rum
- 1.5 ounces (1 shot) coconut rum
- 1 cup Ice
- 1 can Conchita Coconut Water
- (Optional: Unsweetened coconut water if you want a skinny mojito)
Instructions
- Peel the yuca (cassava) skin off and cut into medium-sized wedges
- Place chopped yuca wedges into a large pot, adding water until wedges are completely submerged
- In a medium-sized saucepan add the chicharron, fry until golden and set aside onto a wire rack or plate with paper
- Bring to a boil, add 2 teaspoons of salt for 5 min. Cover the pot and let it simmer for 20 min until soft
- Sauté onions for 3 min, in Conchita extra virgin olive oil, then add minced garlic and Conchita mojo criollo marinade
- Stir for 5-7 min
- Place boiled yuca on a plate, pour the mojo sauce over the yuca, add the fried chicharrónes, salt for taste and garnish with cilantro
