DO-AHEAD TIP: Soak almonds and dates overnight in just enough water to cover them. Toast coconut.
In a large blender or food processor, puree first 8 ingredients (almonds through salt) until smooth.
Transfer mixture to a medium saucepan over medium-high heat; cook for 5 to 7 minutes or just until it starts to simmer.
Remove from heat and pour equally into 4 bowls; sprinkle with blueberries and toasted coconut; serve.