• 1 sheet puff pastry
  • 8 cups blueberries
  • 1 cup sugar
  • Zest of 1 lemon
  • 3 tablespoons cornstarch
  • A pinch of salt
  • Freshly grated nutmeg
  • 1/4 cup shredded sweetened coconut

On a floured surface, roll out the puff pastry to about the size of your cast-iron skillet. Place the skillet over the puff pastry and cut around the pan.

In a large bowl, toss blueberries with sugar, lemon zest, cornstarch, salt and nutmeg.

Add the berries to the cast-iron skillet, place the puff pastry over the top of the berries and crimp the edges slightly to seal. Cut a few slits in the pastry to vent and sprinkle coconut and a little sugar over the top.

Place the pan onto a sheet tray and transfer to the oven. Cook for 30 minutes or until puff pastry is golden brown and the coconut is toasted.

Let rest for a few minutes and serve warm.