Small Coconut and Blueberry Cake

5 from 7 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 219 kcal


  • 70 g Butter
  • 100 g Ladyfingers
  • 200 g Blueberries fresh
  • 1 piece Fresh lime
  • 3 tablespoon Powdered sugar
  • 400 Milliliters Coconut milk
  • 7 leaf Gelatin
  • 200 g Whipped cream
  • 1 packet Cream stiffener
  • 1 packet Vanilla sugar
  • 2 tablespoon Desiccated coconut
  • 4 piece Raffaello
  • 8 piece Blueberries fresh


  • Melt the butter. Put the ladyfingers in a freezer bag and "run over" them with the rolling pin to make fine crumbs 😉 Mix with the butter.
  • Line the bottom of a small springform pan (approx. 20 cm in diameter) with baking paper. Put the biscuit mixture on the bottom and press down with a spoon. Place in the fridge for about 30 minutes.
  • Wash and drain the blueberries. Squeeze the lime. Puree the blueberries with the lime juice, powdered sugar and 100 ml coconut milk. Put the rest of the coconut milk in a bowl. Stir in the blueberry coconut milk.
  • Soak gelatine in cold water. Put 5 tablespoons of the blueberry coconut milk in a small bowl, squeeze out the gelatine well, dissolve it and mix well with the mixture in the bowl. Immediately stir well into the rest of the milk.
  • Whip the whipped cream with the whipped cream and vanilla sugar until it is half stiff and fold into the mixture.
  • Take the mold out of the refrigerator, distribute the mixture on the floor and smooth it out. Put the mold back in the refrigerator for at least 4 hours (or overnight).
  • Carefully remove the cake from the mold, remove the baking paper and place on a cake plate. Garnish with desiccated coconut, halved raffaelos and blueberries.


Serving: 100gCalories: 219kcalCarbohydrates: 15.9gProtein: 6.9gFat: 14.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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