Gently brush the inside of a springform cake tin with coconut oil. Line the bottom with parchment paper.
Preheat the oven to 180C/350F degrees.
Mix the desiccated coconut, melted butter, egg whites and sweetener together until combined
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
In a bowl beat the cream cheese until soft. I used a whisk.
Add the sweetener and vanilla and whisk away until blended.
In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the blueberries and gently stir, being careful not to break them up too much.
Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
Decorate with blueberries, slice, eat and enjoy!
Serves 10 slicesNutritional Info per serving (based on 10 slices) : 344 Calories, 33g Fat, 5g Protein, 10g Total Carbs, 4g Fibre, 6g Net CarbsAny nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.