Canndora: Elevated Hostess: Cannabis Coconut Mojito

With Spring around the corner, we had to show you this amazing recipe from Canndora! Let us know if you try it out.

Fun holiday drink! Mojitos for everyone!

Source: “The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks”

Serves 2
THC per serving: 1 milligram


1 fresh lime, cut into small pieces

10 mint leaves, no stems

2 tablespoons coconut palm sugar

2 ounces cannabis-infused light rum

2 ounces coconut rum

ice cubes

splash of coconut water

1 young coconut

½ cup of light coconut milk or coconut cream

2 young coconuts or 2 teaspoons dehydrated unsweetened coconut flakes

wooden pestle or ice cream scooper

2 highball glasses


  • Divide lime, mint, and coconut palm sugar evenly into 2 highball glasses.
  • Grind with a wooden pestle or ice cream scooper for approximately 30 seconds for each glass.
  • Fill glasses with ice and pour 1 ounce of cannabis-infused rum and 1 ounce of coconut rum into each.
  • Add a splash of coconut water and a splash of coconut milk. If you’re using fresh coconuts, scoop out about 2 teaspoons of flesh and add a teaspoon to each glass (or add a teaspoon of coconut flakes to each glass).
  • Mix thoroughly. Serve.