Blueberry and coconut-rum cake

How does a combination of blueberries, coconut, biscuits, and a little bit of rum sound to you?

This cake will surely solve your stress accumulated over a week, and I believe all three ingredients quickly made you read. Blueberries and coconut will call out the flavors of summer, while rum gives it the taste you would not expect. And the best thing about it there is no baking involved.

First spring blueberries in me have woken up a wish for –  waking up, but in that light way, just like the light cake I am presenting today. That rum taste I am leaving it up to you, add more or less, whatever amount you like.

Prepare a blueberry mousse cream, coconut cream with rum and crus those biscuits, that’s all you have to do. Reward yourself with a dessert that you will long remember.

Just follow these easy instructions and taste magic!

Ingredients for blueberry mousse cream

  • 500 g of blueberries (5 cups or 171/2 Oz)
  • 50 g of sugar (1/2 cup or 1.3 oz)
  • 200 g of yogurt (2 cups)
  • 2 x 10 g gelatin powder (1oz)
  • 500 ml whipped cream (2 cups)

Ingredients for coconut cream

  • 500 ml of milk (2 cups)
  • 50 g of sugar (1/2 cup or 1.3 oz)
  • 100 g of coconut (1 cup or  3 1/2 oz)
  • 50 g of edible starch/corn starch (1/2 cup or 1.3 oz)
  • 1-3 ml of rum (a shot glass)
  • 200 ml whipped cream (3/4 cup)


  1. Blueberry mousse:
    1. Mix the blueberries and sugar
    1. Prepare the powder gelatin according to instructions – put it in the water and leave it to double, then melt it on a low heat
    1. Mix in the gelatin with the blueberries cream
    1. Mix the whipped cream and join it with the yogurt and blueberry cream
  • Coconut cream:
    • Put the milk on a low heat and add sugar, corn starch and coconut, cook it until the cream thickens
    • Prepare the whipped cream
    • When the cream is cooled down add the whipped cream, rum and gently mix it all together
  • Bottom of the cake
    • Crush the biscuits with the melted butter
    • Press well into the bottom of the cake mold
    • Then add a layer of the coconut cream and after add the blueberry mousse
    • Decorate it as you wish

Put the cake in to the fridge for a few hours before serving.


9 thoughts on “Blueberry and coconut-rum cake”

  1. Wow! This looked amazing when you first showed me on Twitter so thank you for sharing the recipe. It sounds delicious and coconut cream sounds amazing! I’d love to give this a try sometime, yum! Love your photos and hope you have had a lovely Easter! ❤ xx

    Bexa |

    Liked by 1 person

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