Blueberry Coconut Shooter’s
Servings Prep Time
6shots 3minutes
Cook Time
15minutes
Servings Prep Time
6shots 3minutes
Cook Time
15minutes
Ingredients
  • 1can full fat coconut milk
  • 3/4cup blueberries
  • 1/4 cup sugar
  • 2tablespoons water
  • 1/2cup sweetened condensed milk
  • 1/4cup packed mint leavesplus extra for optional garnish
  • 1/2cup lime juiceplus 3 tablespoons
  • 1/3cup white rumplus 1/4 cup ( we used our favorite malibu rum)
Instructions
  1. 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.
  2. 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.
  3. Whisk the coconut and sweetened condensed milk together and set aside.
  4. Muddle the mint, lime, and rum together until the mint releases its oils into the liquid. Strain out the mint and discard.
  5. 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.
  6. Can be stored in the refrigerator for several hours until ready to serve.