As long as you remember to place that can of coconut milk in the fridge the night before, this cake is simply made despite the tipple layers. If you are not a fan of coconut cream, just skip the last layer. If you are a fan of blueberries, I’d recommend doubling the filling to make the blueberry taste more prominent.
1/2 dl shredded coconut
1/2 dl almond flour
1 tblsp egg white
140+ 60 g blueberries
40 ml almond milk
1 can coconut milk, refrigerated overnight
1-2 cm vanilla bean
Mash the date and blend with all the other ingredients. Lightly butter a smaller baking dish and use your fingers to press the dough out to cover the bottom of the dish. Bake 10 min at 175 C
Process 140 g of the blueberries with the dates, egg and almond milk and pour over the baked crust. Bake for about 45-60 min at 175 C.
Mash the remaining 60 g of the blueberries and cover the blueberry filling. Let cool completely.
Remove the coconut cream from the can and blend until smooth with seeds from the vanilla bean. Warm the coconut cream slightly over steaming water and pour over the filling. Let cool in the refrigerator for at least 1 h.