Place unopened can of coconut milk in refrigerator to separate for several hours. Open can and scoop out just the top thickened layer, leaving the watery bottom layer, into a medium bowl.
Add condensed milk and whisk well. Set aside.
Place ¼ cup mint, lime and rum in separate container, and muddle* mint into liquid (you can use a wooden spoon if you don’t have a cocktail muddler). Strain, discarding mint, and add to coconut milk mixture. Whisk to incorporate.
Add pomegranate reduction evenly in bottoms of shot glasses. Slowly pour in mojito mixture. Garnish with chopped mint.