Remove the blueberries from the freezer and leave to defrost briefly at room temperature.
In the meantime, place the coconut yoghurt in a blender with the sugar, coconut oil, verjus and vanilla pulp.
Add the blueberries to the yogurt mixture and blend again vigorously.
Pour the finished mixture into confectionery molds or alternatively into egg cube trays and freeze for 3-4 hours until firm.
Allow to thaw briefly before enjoying.