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To make the syrup, place the verjuice, honey and slices of ginger into a small fry pan. Place over high and reduce down to a 1/4 cup, remove from the heat and set aside to cool.
To make the coconut cream, open the tins of coconut cream and carefully scoop off the cream from the top leaving behind the coconut water (make sure that you do not shake the tins). Place the cream into a mixing bowl along with the honey, orange and lemon zest. Whisk together well until stiff. Crush 1 punnet of blueberries and stir through the coconut cream mixture.
To serve, evenly divide the coconut cream mixture between 4 serving plates along with the remaining blueberries. Drizzle with the verjuice and ginger syrup along with the slices of ginger.
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