CRUST:

1 egg white
1 tbsp. corn syrup
1/4 tsp. almond extract
2 tbsp. sugar
1/4 tsp. vanilla
2 1/4 c. shredded coconut

Beat egg white until stiff. Gradually beat in sugar, corn syrup, vanilla and almond extract. Fold in coconut. Firmly press mixture into the bottom and sides of 4 custard cups. Microwave on HIGH (100%) for 3-5 minutes or until set. Press mixture down gently if it puffs up too much. Set aside to cool. Remove from custard cups and place on individual serving plates.

FILLING:

1 c. blueberries, plus 12 to use as garnish
2 tbsp. sugar
1 tsp. corn starch
Whipped cream for topping
1 tbsp. chopped lemon rind
4 tbsp. water

Mix blueberries, sugar, lemon rind and 2 tablespoons water in a microwave dish. Cover and cook 5 minutes at 70% power. Mix cornstarch with 2 tablespoons water, then stir into blueberries. Cook additional 1-2 minutes; turn and stir 3 times. Set aside to cool. Spoon berries into coconut crusts. Top with whipped cream and garnish with extra blueberries.