Ingredients

(Preparation time 45 minutes, plus at least 5 hours chilling time)

For 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

For coconut cream:
1 cup coconut milk
1 cup sugar
2 tablespoons unflavored powdered gelatin
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 gelatin in a small bowl in 1 cup cold water; allow to stand for 2 minutes. Warm the softened gelatin in a small saucepan over low heat until it dissolves in its soaking water.
Add gelatin 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-gelatin mixture into the rest of the whipped cream.
In a 1-quart, lightly oiled decorative mold, place 2 1/2 cups of the whipped coconut mixture; smooth evenly. Dig 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 (see note) and serve garnished with fresh blueberries and red currants or other berries as desired. Refrigerate until ready to serve. Makes 8 servings.

Directions

Note: To unmold, remove plastic wrap; dessert should feel firm to the touch. Briefly immerse mold in a pan of hot water, about 4 or 5 seconds. Place a chilled serving plate on top of the Bavarian Cream and invert it to unmold. If you slightly wet the serving platter first, you will be able to slide the dessert easily to reposition it if needed. If the Bavarian Cream does not unmold right away, drape mold with warm cloths.

Nutrition information per serving: 435 cal., 2 g pro., 59 g carbo., 23 g fat (17.5 g saturated fat), 41 mg chol.