Recently, we have been spending a fair amount of time working in the sweet world. The vast quantities of blueberries which have become available at stores combined with my yearly affinity for coconut have inspired a coconut and blueberry dessert. We made a blueberry puree which we enriched with butter to mimic the flavors of baked blueberry pie. We infused fresh blueberries with a blend of blueberry and yuzu juices to enhance the flavor of just cooked blueberries. The forms and variations of blueberry were paired against sliced coconut milk. The final accent in the dish are bush basil leaves, a spicy and aromatic herb which blends nicely with the coconut and blueberries.