Are you a shot person? I can’t say I am, though I did them occasionally when I was younger. These days, I’m more of a cocktail kind of person, but I’m making an exception today. These Coconut Lime Mojito Shooters with Blueberry are essentially tiny little cocktails. They look pretty, and I think they’ll taste good. I know blueberry sounds like an odd addition to a mojito, but I love Blackberry Mojitos, and blueberry isn’t much of a stretch from that. And I did love the Coconut Mint Margaritas I made a while back, so I have a good feeling about this recipe. But there’s only one way to know for sure, so let the cooking begin!
These creamy coconut lime mojito shooters with a hit of blueberry are your new tropical getaway. This simple lime mojito shot has a wonderful balance of flavors and is so easy to put together.
The Ingredients
I suppose these coconut lime mojito shooters have a lot of ingredients, but I didn’t really notice that until I started writing this. Fortunately, everything was easy to find at my usual grocery store, with the exception of the rum. I had to make a stop at the liquor store for that, but it’s across the street from the grocery store.
The Process
The instructions for this recipe were okay, and my coconut mint mojito shooters were ready in 20 minutes. The biggest issues I had were with the mojito and pouring so the blueberry syrup wasn’t disturbed.
Making the Blueberry Syrup & Coconut Cream
Things went smoothly at first. I got the blueberry syrup made and into the refrigerator with no problems. Then I got started on the coconut mojito part.
Tip: I used an old trick of mine for getting the coconut milk cream/fat/solids out of the can: I turned it upside down and opened the bottom. That allowed me to pour out the water, and I was left with the cream. Easy peasy.
However, the coconut cream was super thick, and there was no way a whisk was going to break it up. I turned to my trusty mini-prep to handle the job. It easily whipped up the coconut cream and condensed milk to a smooth consistency. (By the way, I halved the recipe, and the mini-prep was just big enough. Otherwise, I would have needed my full-size blender.)
Here’s where some confusion came up. The next step was to muddle the mint, lime juice, and rum. Well, if you add all that liquid, then the mint leaves float. This is not conducive to muddling. I had to fish them out, muddle them separately, and put them back in.
Pouring the Shooters
The next step says to add the blueberry syrup to the shot glasses, then add the mojito. I had a coconut cream mixture and a separate rum mixture at this point. They needed to be blended together, even though that isn’t listed in the directions. Oops!
Once that was done, I started filling the glasses and immediately made the mistake you see in the photo below. Apparently, if you pour the mojito directly onto the syrup, it doesn’t layer.
Tip: I figured out that tilting the glass so the mojito poured down the side layered it beautifully. You could also try pouring it over a bar spoon, but the glasses are a bit small for that. I have a feeling that method would end in a mess.
And finally, to create more of an ombre effect, I stirred the shooters with a metal skewer. The skewer was long enough to reach the bottom of the glass, and the thinness didn’t displace the liquid and cause the shooters to overflow.
