Grease an 8"x 8" glass dish with the coconut oil.
Puree 2 cups of the blueberries with either an immersion blender or regular blender. Set aside.
In a small saucepan, heat the coconut milk over medium heat. Whisk in the gelatin 1 tbsp at a time until dissolved.
Add the blueberry puree to the coconut milk mixture, whisk to combine. Add the remaining 1 cup of whole blueberries to the mixture and stir.
Pour the mixture into the glass dish, and refrigerate for at least 2-3 hours, or until set - enjoy!