To make the crust, put graham crackers, coconut oil, and coconut in a food processor and process until it begins to hold together.
Press the graham cracker mixture into the bottom of a pie plate.
To make the filling, put the frozen blueberries and yogurt and zest from one lemon in the food processor and pulse until it is mixed together.
Spread the blueberry yogurt on the graham cracker crust and put it in the freezer for 1 hour.
Spread two more cups of plain yogurt on the blueberry yogurt layer, and top it with blueberries and lemon zest.
Return it to the freezer for 1 more hour. That is all!