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.