Melt the coconut oil over medium heat.  Add the quinoa and cook, stirring frequently, until it is toasted and golden brown, about five minutes.  Next, add the coconut milk and a pinch of salt and bring to a boil.  Reduce the heat, cover, and simmer until the liquid is absorbed, about 12-20 minutes.  Fluff the quinoa with a fork, then stir in the maple syrup to taste.  Top each bowl with the shredded coconut and blueberries.  Enjoy!