Coconut Lime Pomegranate Mojito Shooters

These are so, so pretty, and pretty yummy too – creamy, minty, tangy and sweet.

Makes 15 shooters


  • 1 can full fat coconut milk
  • ½ cup sweetened condensed milk
  • I bunch mint leaves, approx. ¼ cup, plus extra, chopped, for garnish
  • ½ cup fresh squeezed lime juice
  • 6 ounces white rum
  • 5 ounces Red Crown Pomegranate Reduction


  • Place unopened can of coconut milk in refrigerator to separate for several hours. Open can and scoop out just the top thickened layer, leaving the watery bottom layer, into a medium bowl.
  • Add condensed milk and whisk well. Set aside.
  • Place ¼ cup mint, lime and rum in separate container, and muddle* mint into liquid (you can use a wooden spoon if you don’t have a cocktail muddler). Strain, discarding mint, and add to coconut milk mixture. Whisk to incorporate.
  • Add pomegranate reduction evenly in bottoms of shot glasses. Slowly pour in mojito mixture. Garnish with chopped mint.


  • Recommended utensil: cocktail muddler
  • Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.