Recipe: Lime, vanilla and blueberry mousse on coconut crust

Heat the oven to 175°C (350°F)

Mix all ingredients to a smooth dough

Press it out into a greased cake pan with removable sides

Bake in oven for 10-20 min until golden

Let it cool while you make the rest

Squeeze out the juice from the limes

Mix with the sugar and then the yoghurt in a large bowl

Soak the gelatin sheets in cold water (add them one by one so that they don't stick)

Whip the cream until fluffy and beyond (not butter..)

Boil some water in a pot

Put the gelatin in a metallic container and then place it over the boiling water

Stir continuously until all gelatin has melted.

Take 100 ml of the lime/yoghurt mix and pour over the gelatin liquid. Stir until it has blended and then pour everything back to the bowl with the rest of the yoghurt. Stir to blend it thoroughly and lastly add the whipped cream and stir it together.

Pour the liquid mousse onto the crust (that should now have cooled off).

Place the cake in the fridge to solidify (takes a few hours)

When it is time to serve it then use a knife to release the cake from the cake pan sides before removing the sides of the pan. Now add the frozen (or fresh) blueberries.