Puree the blueberries and water in a blender. Add the blueberry puree to a medium saucepan and add sugar. Stir quickly to combine. Bring to a boil over medium/high heat. Reduce the heat to low and simmer until the sugar is completely dissolved and the mixture has reduced slightly, 10-15 minutes. Remove from heat and allow the mixture to come to room temperature. Strain the syrup into a large glass container with a tight fitting lid, pressing down on the solids to extract as much liquid as possible. Discard the solids or save for another use. Place in the refrigerator ready to use. Simple syrup will last 2-3 weeks in the refrigerator. Makes about 2 cups of simple syrup.

In a small saucepan, combine coconut milk and sugar. Bring to a boil over medium/high heat. Reduce the heat to low and allow to simmer until the mixture has reduced slightly, about 10 minutes. Allow the syrup to come to room temperature, then transfer to a glass container with a tight fitting lid. Place in the the refrigerator until ready to use. Simple syrup will last 2-3 weeks in the refrigerator. Makes about 1 1/2 cups of simple syrup.

Lightly rim a margarita or rocks glass with salt. Set aside.

To a cocktail shaker (or a mason jar with a lid), add the lime, lime juice, and blueberries. Muddle with a muddler or back of a wooden spoon until lime is fragrant and blueberries are mashed. Add the blueberry and coconut simple syrups, followed by coconut water and tequila. Add ice. Seal the cocktail shaker and shake for 15-20 seconds until cocktail shaker is well chilled. Pour booze over a strainer into margarita glass. Knock it back. Repeat.

Some notes: The coconut milk in the syrup will solidify in the fridge. You can either allow the syrup to come to room temperature before using, or pouring the cocktail over a strainer would grab all the solidified coconut bits. That's if you're one of those peeps who like their cocktails devoid of coconut milk lumps.