Blister the blueberries over medium heat in a nonstick pan, stirring consistently until they burst and become syrup-y.
Pulse the shortbread cookies, coconut oil and pecans in a blender or food processor until it resembles a coarse sand texture.
Use your hands to flatten the “dough” on a parchment lined baking sheet.
Use a large spoon to add the coconut yogurt and spread until even.
Use a spoon to add the blistered blueberries and swirl with the back of the spoon or a knife carefully.
Add sliced berries of preference.
Place in freezer for at least an hour and serve immediately.