Pineapple Coconut Mojito: Ramazaan Recipes

By Bushra Lakhani
May 30, 2018

Pineapple Coconut Mojito


1 sachet Pineapple Tang
1 tbsp Coconut milk powder
A few Mint leaves
2 tbsp Lemon juice
2 tbsp Sugar
1/2 cup Water
1/2 litre 7up

Pineapple chunks, coconut chunks(found in cocktail tin), mint leaves, lemon slices, ice cube as required.

Ingredients for Pineapple Coconut Mojito

Method :

In a blender, add water, Pineapple Tang, sugar, coconut milk powder, lemon juice and mint leaves. Blend well.
Pour this mixture in a bowl. Add pineapple and coconut chunks, mint leaves, lemon slices and ice cubes. Add chilled 7up when serving.


About Bushra Lakhani

Bushra Lakhani lives in Karachi (Pakistan). She has been cooking since she was a teenager. She has also participated in multiple culinary courses at several institutes. Bushra is mother to two children. She also pursues her interests in Cooking and Arts and Crafts actively through her Facebook Page: Cookbook by Bushra Lakhani. Bushra has also appeared as a guest chef on Masala TV.