Lay the bottom of an 8-inch springform pan with parchment paper and set aside.
In your food processor, pulse the Digestive Biscuit (100 gram) then slowly pour in the Coconut Oil (45 gram).
Press the mixture at the bottom of your springform pan to make an even base. Place it in your fridge while you prepare the filling.
Slice up a Banana (1), squeeze the juice of half of a Lime (1/2), and add a pinch of Himalayan Rock Salt (1 pinch), and pulse until creamy.
Blend the Fresh Blueberries (150 gram) until creamy as well.
In a large bowl, stir together Greek Yogurt (300 gram), Sweetened Condensed Milk (200 gram), and Fresh Cream (150 milliliter) until well combined.
Divide the mixture into 2 parts. Into one, add the blueberry puree and into the other, add the pureed bananas.
Pour half of the blueberry cream onto the crust and freeze for 30 minutes.
Pour half of the banana cream and freeze for another 30 minutes.
Repeat again until all creams are used up. You should end up with a total of 4 layers. Leave the cake in your freezer for 6 hours or overnight.
Remove it from the form. Decorate the cake with the remaining slices of Banana (1) drizzled with juice from half of a Lime (1/2) to avoid oxidation and fresh blueberries. Take it out of the freezer 15 minutes before serving it.