In a bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, vanilla and salt. Refrigerate for a couple hours or until completely chilled.

In a small saucepan, add the blueberries, sugar and water. Stirring often, bring the berries to a simmer. Berries will resemble a sauce. Let berries cool to room temperature and add to milk mixture and stir.

Using an ice cream maker, add the milk and berry mixture to the frozen insert (see manufactures directions for ice cream maker). Churn for 25-30 minutes. During the last 10 minutes add the coconut. Ice cream will be creamy. Add the ice cream mixture to a loaf pan or resealable container, and freeze for at least 3-6 hours or over night. Recipe makes about 1 quart. Enjoy!