Step 1: To make the syrup, place the Verjuice, honey and slices of ginger into a small fry pan. Place over high heat and reduce down to a ¼ cup, then remove from the heat and set aside to cool.

Step 2: To make the coconut cream, open the tins and carefully scoop off the cream from the top, leaving behind the coconut water (so make sure that you do not shake the tins). Place the cream into a mixing bowl along with the honey, orange & lemon zest and whisk together well until stiff.

Step 3: Crush 1 punnet of the blueberries and stir through the coconut cream mixture.

Step 4: To serve, evenly divide the coconut cream mixture between 4 serving plates along with the remaining blueberries and drizzle with the Verjuice & ginger syrup along with the slices of ginger.