In this exotic and fruity combination, the natural sweetness of ripe blueberries blends with the creamy, mild aroma of coconut to create a harmonious taste experience that provides summery lightness whether as a sorbet, smoothie or dessert.

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 Recipe: Blueberry Coconut

 

The recipe for printing:

Blueberry Coconut Slices Recipe

In this exotic and fruity combination, the natural sweetness of ripe blueberries blends with the creamy, mild aroma of coconut to create a harmonious taste experience that provides summery lightness whether as a sorbet, smoothie or dessert.

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Portions: 12 pieces

Baking utensils:

• 1 square springform pan 24 x 24 cm

• 200 g soft butter
• 200 g Sugar
• 2 Piece eggs
• 250 g Flour
• 1 TL baking powder
• 2 Piece lime juice
• 1 Glass blueberries 750 ml blueberries
• 30 g cornstarch
• 125 g desiccated coconut
• 200 g double cream

Preparation:

• Baking utensils: a square springform pan 24 x 24 cm (this is the one I use) or alternatively a round one with a diameter of 26 cm.
• Preheat oven to 175°C (electric oven) / 150°C (fan oven). Grease the springform pan with butter.
• For the dough: First, cream the 200g butter and 200g sugar with an electric mixer. Then, beat in the eggs one at a time. Mix the flour and baking powder and stir into the egg-sugar mixture. Smooth the batter into the tin. Bake in a preheated oven for about 20 minutes.
• For the compote: Bring the lime juice and blueberries to a boil with their juice. Mix the cornstarch with 3 tablespoons of water until smooth. Simmer for about 2 minutes. Let it cool slightly.
• For the topping: Mix the desiccated coconut with 40g of sugar and double cream. Remove the springform pan from the oven and spread the berry compote over the base. Pour the coconut topping loosely on top.
• Bake the cake again for about 15 minutes at the same temperature. Remove from the oven and let it cool in the pan. Loosen the cake from the sides of the pan with a knife. Cut into rectangles of your desired size.

Piece 1

Calories: 342 kcal

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5 tips to get the most out of this Blueberry Coconut recipe:

1. Fresh blueberriesAlthough that Blueberry Coconut Recipe If the recipe suggests a jar of blueberries, you can use fresh blueberries if they are in season. This will give the compote a more intense and fresher flavor. Remember to add some liquid (e.g., water or extra lime juice) to compensate for the missing juice from the jar.
2. Even distributionMake sure the berry compote and coconut topping are evenly spread over the pre-baked crust. This ensures that every bite of this heavenly cake has the perfect balance of tart berries and creamy coconut.
3. Roast the shredded coconutTo the Blueberry Coconut To give the cake an extra depth of flavor, you can lightly toast some of the shredded coconut beforehand in a dry pan until golden brown. This will give the cake a delicious roasted aroma.
4. use lime zestFor an extra citrusy note, you can grate the zest of the limes and add it either to the batter or the berry compote. The zest contains essential oils that give the cake a pleasant freshness.
5. Allow the cake to cool completely.It might be tempting to cut into the cake as soon as it comes out of the oven, but be sure to let it cool completely. This allows the flavors to set better and makes the cake easier to cut without the coconut topping or compote running.

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