Baked ricotta with blueberries | Jean Hailesarrow-small-leftarrow-small-rightCarat Leftarrowcheckcircle carat downcircle-downcircle-upclockdifficultydownloademailemailfacebooklogo-facebooklogo-instagramlogo-linkedinlinkroundminuspluspreptimeprint“twitterlogo-twitter

Preheat oven to 180°C.Place ricotta in a medium-sized bowl and stir slightly for a smooth consistency.Add coconut and cinnamon and mix through. Add egg and stir to combine. Fold through blueberries.Place in 4 small individual ramekins or 2 larger ones.Bake in oven for 20-30 minutes until set and firm to touch.Allow to sit for 5 minutes before serving.