Place the blueberries and lemon juice in a pan over a medium heat and cook for 3-4 minutes until the juice has been released. Crush the berries lightly with a potato masher or a fork.
Divide the blueberry mixture between six bowls as follows:Bowl 1 - 5 tbsp blueberry mixture; Bowl 2 - 4 tbsp blueberry mixture; Bowl 3 - 3tbsp blueberry mixture; Bowl 4 - 2 tbsp blueberry mixture; Bowl 5 - 1 tbsp blueberry mixture; Bowl 6 - no blueberry mixture. Add the coconut yogurt to the bowls as follows:Bowl 1 - no yogurt; Bowl 2 - 1 tbsp yogurt; Bowl 3 - 2 tbsp yogurt; Bowl 4 - 3 tbsp yogurt; Bowl 5 - 4 tbsp yogurt; Bowl 6 - 5 tbsp yogurt.
Mix the contents of each of the bowls to give an even colour.
At this point, check whether you are happy with the gradations of colour. You should have a little yogurt left, so if necessary add it to the bowls and mix in until you're happy with the colours.
Layer the yogurt/blueberry mixtures into your lolly moulds, starting with the plain yogurt, and adding stripes in order of darkness of colour. You will need about 2 tsp of each one in each lolly mould.
Once the moulds are filled, insert lolly sticks, and freeze until solid.
Remove the ice-lollies from the mould, eat and enjoy!