Celebrate the warm weather with a truly novel boozy delight; that is, this coconut mojito recipe.

I’ve been on a cocktail kick recently. However, it’s a lot more difficult to find a cocktail on a bar menu that is free of white sugar than you’d think. At this point, I am used to getting the stink-eye the moment I request a cocktail “without the added sugar, please!” Even so, most bars have pre-made sugar-based syrups that they pull from to make their cocktails, which make a sugar-free version virtually impossible. But I keep requesting my cocktails as such – I’d rather eat my calories and carbs than drink them.

The cocktail concept itself hinges on a the delicate balance among bitter, sour, and sweet components, so to get the ultimate boozy drink, it’s important to get the sweetness from somewhere, just not from white sugar!

The following coconut mojito recipe is a unique twist of a regular mint mojito. It blends coconut milk and coconut palm sugar into the mix for natural sweetness that won’t negatively affect your health.

What I like most about this coconut mojito recipe is that it is more filling than a regular mojito, so I tend to sip it slower and savor it fully! The coconut milk brings some thickness to the table without taking away from the cocktail’s iconic lightness. I usually go without the coconut palm sugar, as the coconut milk adds enough of a sweet touch to satisfy my palate.

Coconut Mojito Recipe

Serves 1

Ingredients

• 1 handful fresh mint leaves
• 1 lime, cut into small wedges
• 1 tablespoon coconut palm sugar (optional)
• 2 ounces white rum
• 2 ounces coconut milk
• Ice
• Club soda

Directions

In a tall glass, combine mint leaves, lime wedges, and coconut palm sugar. Use a muddler to the muddle the mint, lime and coconut sugar together until the lime juice and the lime’s natural oils are released.

Pour in the rum and coconut milk. Stir and fill the glass with ice. Top the coconut mojito off with club soda. Serve with a garnish of fresh mint leaves and enjoy!

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The post Win Summer Before It Even Starts With This Coconut Mojito Recipe appeared first on EcoSalon.

Dust off the grill and fire it up for these delectable grilled chicken skewers with tropical notes of coconut and pineapple. Delicious!

Makes 16 Skewers

Ingredients

• 16 ounces Coconut Pineapple Sparkling Water (such as Sparkling Ice)
• ½ cup olive oil + extra to brush pineapple
• 2 teaspoons harissa paste or other spicy chili sauce (like Siracha)
• ½ teaspoon salt
• 1 ¼ – 1 ½ lbs. chicken tenders or for a vegan version, use extra firm tofu chunks
• 1 fresh pineapple – peeled, cut into 1½” chunks
• 2 cups cooked rice
• Toasted coconut for garnish, optional
• Cilantro for garnish, optional
• 16 wooden skewers for grilling

Instructions

In a large shallow baking dish combine the sparkling water, olive oil, harissa, salt and stir to combine. Reserve 1/3 cup marinade for basting. Add chicken tenders, turning to coat. Cover and let marinate in the refrigerator for 2 hours. 

Meanwhile, soak 16 wooden skewers in water.

String the marinated chicken on 8 wooden skewers. String pineapple on remaining skewers and brush with olive oil.

Heat the grill to medium-high. Grill chicken and pineapple on two separate parts of grill. Grill chicken for 4 – 6 minutes per side (depending on thickness and heat). Remove to platter and baste with reserved marinade.

Grill pineapple until slightly caramelized. Serve with cooked rice. Garnish with cilantro and toasted coconut if desired.

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Image and recipe via Sparkling Ice

The post Grilled Chicken Skewers Recipe with Coconut and Pineapple appeared first on EcoSalon.