150g/5½oz fresh blueberriesÂ
4 tbsp toasted coconut flakes
175ml/6fl oz coconut milkÂ
100g/3½oz plain flourÂ
25g/1oz fine polentaÂ
1 tsp baking powderÂ
4 tbsp maple syrupÂ
dash oilÂ
knob of butter
4 free-range eggs, separatedÂ
300g/10½oz ricottaÂ