1.) Melt coconut oil in a small saucepan over medium heat. Add in blueberries and sauté to blister in the oil. Add in 1 tablespoon honey, coconut sugar, and balsamic vinegar. Stir and let reduce slightly. Stir in black pepper and salt. Set aside to let cool.
2.) In a large bowl, mix together coconut milk, chia seeds, 1/4 cup honey, and vanilla.
3.) Divide blueberries and their juices between popsicle molds. Top with chia mixture, place in popsicle sticks and freeze for at least 6 hours.
4.) To unmold popsicles, run under warm water for 5 to 10 seconds before pulling them out of their molds.