Coconut Bavarian Cream with Blueberries

Source: Oregon Blueberry Commission

Blueberry Puree:
2 cups fresh or frozen blueberries
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons cornstarch combined with
    2 tablespoons cold lemon juice

Coconut Cream:
1 cup coconut milk
1 cup granulated sugar
2 tablespoons unflavored powdered gelatine
1 cup cold water
2 cups heavy cream
Fresh blueberries, red currants, raspberries
    or other red berries, as desired, for garnish

Combine blueberries, honey and lemon juice in a saucepan over medium heat and cook until blueberries soften, about 10 minutes if frozen, 5 minutes if fresh. Press blueberry mixture through a sieve, reserving juices. Measure out 1/2 cup juice and return it to saucepan over medium heat; add cornstarch-lemon juice mixture, and cook until thick and bubbling. Remove from heat, set aside to cool completely.

In another saucepan, over low heat, combine coconut milk and sugar, cook gently for 2 to 3 minutes dissolving sugar; do not let mixture boil.

Soften the gelatine in a small bowl in 1 cup cold water; allow to stand for 2 minutes. Warm the softened gelatine in a small saucepan over low heat until it dissolves in its soaking water.

Add gelatine to coconut milk-sugar mixture and place mixture in a medium bowl. Place this bowl in a large bowl of ice cubes and water. Let mixture cool, stirring it often with a whisk, until it becomes thick and creamy with a consistency close to that of whipped cream, about 4 to 6 minutes. Immediately remove from ice bath.

Whip the heavy cream until it forms thick peaks. Remove 1/2 cup of whipped cream, fold into the blueberry puree and set aside. Fold the coconut milk-gelatine mixture into the rest of the whipped cream.

In a 1-quart, lightly oiled decorative mold, place 21/2 cups of the whipped coconut mixture, smooth evenly. Make a well around the center of the mold. Carefully spoon reserved blueberry cream into the well, smoothing evenly and staying away from outside edges of mold. Cover blueberry mixture with remaining whipped coconut mixture, to create a "tunnel" of blueberry cream, and smooth over the top again.

Cover with plastic wrap and refrigerate for at least 5 hours or overnight.

Unmold and serve garnished with fresh blueberries and red currants or other berries as desired. Refrigerate until ready to serve.