Recently, we have been spending a fair amount of time working in the sweet world. The vast quantities of blueberries which have become available at stores combined with my yearly affinity for coconut have inspired a coconut and blueberry dessert. We made a blueberry puree which we enriched with butter to mimic the flavors of baked blueberry pie. We infused fresh blueberries with a blend of blueberry and yuzu juices to enhance the flavor of just-cooked blueberries. The forms and variations of blueberry were paired against sliced coconut milk. The final accent in the dish is bush basil leaves, a spicy and aromatic herb which blends nicely with the coconut and blueberries.
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