Toasted Frozen Coconut Mojito

• Produce

  • 2 Limes, juice of
  • 1/2 cup Mint, leaves

• Condiments

  • 1/2 cup Baking stevia

• Nuts & Seeds

  • 1 Coconut flakes, toasted

• Dairy

  • 2 cups Silk nutchello toasted coconut & cashew milk

• Frozen

  • 2 cups Ice

• Beer, Wine & Liquor

  • 6 oz Rum, White

• Liquids

  • 1 cup Water

• Other

  • Garnish, Handful of mint leaves

Found on withsaltandwit.com

Description

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

Directions

• 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 dont let it freeze!
• When ready to serve, add the rum, milk, juice of limes, reserved mint simple syrup and ice to a high powered blender.
• Divide frozen mojito to four cocktail glasses. Garnish with mint leaves and toasted coconut flakes, if desired. Serve immediately.