Coconut Mojitos
Photography Sarah Tuck.
Is there any flavour that invokes the tropics more than coconut? This Vomo Island mojito is the perfect start to a summer’s eve.
Serves: 1
INGREDIENTS
Coconut Syrup
2 cups water
1 cup desiccated coconut
1 cup sugar
Coconut Mojitos
¼ cup fresh mint leaves
15ml coconut syrup
crushed ice
30ml white coconut rum or vodka, or Malibu liqueur
15ml freshly squeezed lime juice
soda water, to taste
lime slices and extra mint leaves, to garnish
METHOD
Coconut syrup: Put the water, coconut and sugar in a medium saucepan and whisk to combine. Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally. Take off the heat and leave for 2 hours to infuse.
Strain the syrup well through a sieve (the leftover coconut can be used to make Mango Coconut Ice Cream)
Store the coconut syrup in a sealed container in the fridge until ready to use (makes 1¼ cups).
Coconut mojitos: Put the mint leaves and coconut syrup in a glass. Fill the glass with ice. Add the rum and lime juice, stir well and top up with soda water. Garnish with lime and extra mint leaves.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.