320gm S.R. Flour

175gm Caster Sugar

1 Teasp Bicarbonate of Soda

2 Limes - zest of two and juice of one.

9 Tablsp Coconut Oil, melted

Large pinch of salt

2 Eggs - beaten

160gm Blueberries

50gm Desiccated Coconut

125mls Coconut Milk

170gms Greek no fat yogurt

12 Teasps Lime curd

2 tablespoons of coarse sugar

N.B. The coconut oil can be replaced by

9 Tablsp vegetable oil


The night before you are going to bake place 12 teaspoons of lime curd onto a flat surface and freeze.

Preheat the oven to 170°C Fan

Line a 12 mould muffin tin with your chosen muffin papers.

Using  a med bowl mix together all the dry ingredients - flour, sugar. bicarb of soda, salt, one lime zest and desiccated coconut.

In another bowl beat together the 2 eggs then add the coconut milk, yogurt, lime juice and oil...mix well.

Pour the liquids into the dry ingredients and stir well until you have a smooth batter, do NOT beat.

Add the blueberries and combine.

Half fill the cases with the mix and then place the teaspoons of frozen curd into the middle of each one.

Top with the rest of the batter and smooth over.

Sprinkle with a little coarse sugar and bake for 25 to 30 minutes.

Place on a rack to cool and then sprinkle with a little grated lime zest.

Serve warm or cold.