Reviewed: Jan. 20, 2012

This is yummy. Added a bit more of the coconut to it, and since I noticed one reviewer mentioned the Wray & Nephew white rum...I remembered a bottle of this "moonshine" like rum I brought home from Jamaica, mon! I put some in....be careful with this over-proofed white rum if ya' use it. Hard to find here, though...I've only seen it in Jamaica. It's what they put in those wicked good rum punch drinks! Have fun! ;-) Thanks for the reminder, blacksnapper!!!

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Reviewer:

St.PaulMom

Cooking Level: Expert

Home Town: New Brighton, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Feb. 24, 2011

Love this! It reminded me of a coconut mojito I had in Belize. The recipe is great as is, but I prefer using only the juice from the limes, as the flavor is just as good and there are fewer "solids" to pick from your teeth. I used Malibu instead of regular rum, and it seemed to give the perfect balance of coconut - mint flavor.

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10 users found this review helpful

Reviewer:

JESSICAHODGE

Reviewed: Nov. 2, 2010

This was really refreshing, the only detracting factor was it wasn't coconutty enough if that makes sense, I added a couple of jiggers of Malibu and that did it

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5 users found this review helpful

Reviewer:

Pooch656

Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

Reviewed: Oct. 25, 2010

Only use Coco Lopez & Wray & Nephew white rum!

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8 users found this review helpful

Reviewer:

blacksnapper

Cooking Level: Expert

Reviewed: Sep. 12, 2010

Hubby and I really liked this. The coconut flavor was faint. Next time I'll remove the stems from the mint sprigs and just add the leaves. Be sure to remove all the white pithe from the limes so your drinks won't be bitter.

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30 users found this review helpful