1/2 cup full-fat coconut milk from the can (use the rest in another recipe)
1 chunk of the full fat coconut cream from a second can of coconut milk (see instructions below)
1 tbsp. minced Lemon Thyme, (optional)
1 tbsp honey
zest of 1 lime or lemon
1/2 tsp pure vanilla extract
Combine half of the blueberries, coconut milk, coconut fat from 2nd can (do not include the liquid from the second can. You will have to refrigerate the can of milk to be able to scoop the cream off the top), lemon thyme, honey, lime or lemon zest, and vanilla in a blender. Blend on high, using the tamper to push the berries down toward the blade.
Process until the mixture is smooth, thick, and creamy, about 1 minute.
Transfer the mixture to a large bowl and place the bowl in the freezer.
Repeat with the other half of the ingredients and add to the first batch. Keep the first batch in the freezer only while you’re making the second batch.