Blueberry Meringue

1. Cook egg whites and sugar over water bath until sugar is dissolved and mixture reaches 160F.
2. Whip white to firm peaks and fold in emulsion.
3. Bake on 200F till meringue is completely dehydrated.

Coconut Cake

1. Cream butter & sugar together until well combined and no chunks of butter.
2. Add eggs one at a time scraping down the bowl in between.
3. Alternate adding dry goods with coconut milk.

Blueberry Sauce

1. Take your sundae glass and drizzle the berry sauce along the sides of the glass.
2. On the bottom of the cup, add chunks of the coconut cake, creating a base for the coconut ice cream to be placed on.
3. Top with whip cream, toasted coconut chips, fresh blueberries, and crushed blueberry meringue.