Creamy Blueberry Crumble

Yogurt Ingredients:
2 cups Thai young coconut meat
¼ tsp. Himalayan sea salt
½ tsp. lemon juice
¼ cup agave
½ tsp. vanilla extract
3 tbsp. melted coconut oil
15 drops blueberry medicine flower extract
1 cup fresh blueberries

Directions:
Place the coconut meat, salt, lemon juice, agave, and vanilla into a Vitamix. Blend until creamy smooth. Turn the blender on low and slowly pour in the coconut oil. Blend until even. Remove it from the blender with a spatula. Place it into an airtight container in the refrigerator for 4 hours.

Note: This recipe has two other recipes that go with it. Blueberry Frosting and Coconut Blueberry Crumble.

Assembly Directions:
Refer to the photo if needed.
Take 2 large beautiful clear glasses
Take 2 pastry bags
Take an Ateco 846 pastry tip
Take a Wilton 1M pastry tip
Fill the pastry bag with the Ateco tip with coconut yogurt. Fill the pastry bag with the Wilton tip with Blueberry Frosting.
Set 14 fresh blueberries aside for the final garnish.
Place a huge flower of coconut yogurt at the bottom of the glass. Repeat this for the other glass.
Take 6 or 8 blueberries and place them on top of the yogurt layer in a circle, lining the edge of the glass. Make sure they show through the glasses.
Take Coconut Blueberry Crumble and place it on top of the Blueberry layer making sure to get enough to show through the glasses.
Take the bag with the Blueberry Frosting and make another layer with a circle of florets. Continue this procedure until you come to the top of your glasses. Whatever layer you finish with must have a contrasting finishing touch.
Take a layer of blueberries and place them around the outside if the top layer. You can put a sprig of mint in the center.
Best if eaten right away. It will last in the refrigerator for 3 days, but the crumble may lose its crunch.