Blueberry and coconut gratin

Ingredients for 6 servings:

• some butter for the mold
• 2 large eggs
• 80 g sugar
• 1 packet of vanilla sugar
• 3 tbsp desiccated coconut
• 1 tbsp, heaped cornstarch
• 1 lemon(s), grated peel
• 1 pinch of salt
• 200 ml whipped cream
• 500 g blueberries
• Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C (top and bottom heat). Butter 6 small gratin dishes. Beat the eggs, sugar, and vanilla sugar until light and fluffy. Then add the desiccated coconut, cornstarch, lemon zest, and salt and mix until smooth. Whip the cream until stiff peaks form and carefully fold into the egg mixture. Rinse the blueberries briefly in cold water (if necessary), lay them out on a paper towel, remove any stalks, and divide them between the gratin dishes. Spread the coconut mixture over the top. Bake the blueberry and coconut gratin in the lower third of the oven for about 30-35 minutes. Dust the finished gratins with powdered sugar and serve warm or cold.