Blueberry Dessert

Blueberry and coconut… what more can you ask for?

3 cups partly defrosted frozen blueberries
3 tbsp tapioca starch
2 tbsp sunflower oil (or other)

Combine all the ingredients above in a bowl. Allow to sit for 15mins. Pour onto the pie crust.

Coconut Pie Crust

2 cups fresh coconut OR 1 1/2 cups coconut and 1/2 cup ground hazelnuts
Mix ingredients and press into an oiled pie plate

Bake at 450 F for 10 mins, then at 350 F for 50 mins

Why eat Blueberries:

They are antioxidant powerhouses, containing phytonutrients such as anthocyanidins, ellagic acid and pterostilbene which neutralize free radical damage to the collagen matrix of cells and tissues. They are thus protective against cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease, and cancer.

Blueberries have also been shown to improve nighttime visual acuity, lower the risk of age-related macular degeneration, and protect the brain from oxidative stress. High in the soluble fibre pectin, blueberries help to lower cholesterol and are protective of intestinal and colonic health.

They also contain tannins which act as astringents in the digestive system to reduce inflammation. Furthermore, blueberries contain similar compounds found in cranberries which prevent or eliminate urinary tract infections. Overall, blueberries are an excellent summer fruit to add to your diet.

Serving ideas:

Add frozen blueberries to your breakfast shake. If the blender container is plastic, allow berries a few minutes to soften, so they will not damage the blender.

Fresh or dried blueberries add a colourful punch to cold breakfast cereals.