Coconut Lime Mojito Shooters

1 can full fat coconut milk ¾ cup blueberries (I used frozen wild blueberries) ¼ cup sugar 2 tablespoons water ½ cup sweetened condensed milk ¼ cup packed mint leaves, plus extra for optional garnish ½ cup, plus 3 tablespoons lime juice ⅓ cup, plus ¼ cup white rum

Place the can of coconut milk in the refrigerator for several hours undisturbed. Open the can and scoop out the thickened top layer, discarding the water at the bottom. While the coconut is separating in the refrigerator, make the blueberry syrup. Mix together the blueberries, sugar, and water together in a saucepan and heat on medium. Mash the blueberries well and cook until the mixture is syrupy. Strain the syrup and chill. Whisk the coconut and sweetened condensed milk together and set aside.

Muddle the mint, lime, and rum together until the mint releases its oils into the liquid. Strain out the mint and discard. Evenly distribute the blueberry syrup in the bottoms of the shot glasses. Carefully top with the coconut lime mojito. Gently stir the bottom of each shooter to mix in the blueberry and give a nice ombre look if desired. Top with mint, if desired. Can be stored in the refrigerator for several hours until ready to serve