Using a blender or food processor, add 1/4 cup blueberries and 1 T coconut water. Blend until smooth, set aside.
Line a tray with parchment paper. In a bowl, mix the honey into the greek yogurt. Pout the greek yogurt onto the tray and spread it out in an even layer.
Drizzle the blueberry puree you just made, over the tray of greek yogurt to make the swirl design.
Sprinkle the blueberries and pomegranate seeds over the tray, fill in any blank spots.
Freeze fo 5-6 hours, or until the middle is set.
Remove and use a sharp knife to slice into squares or use the base of the knife to crack it into bark pieces.