First make the coconut crisp by mixing together the oats, coconut flour and 75g of the sugar. Rub the butter into the dry mixture, using your fingertips until little oaty coconut clumps have formed and there are no big lumps of butter left. Mix in the coconut flakes then set aside for a moment.
Take a medium sized baking dish (the one I used was 7”x10”) and grease the inside. Then pour the blueberries into the bottom so they are in an even layer.
In a separate bowl beat together the ricotta, the rest of the sugar and the lemon zest for a few moments until fully combined and then pour on top of the blueberries.
Scatter the coconut crisp on top of the ricotta.
Place in the oven and bake for 25-30 minutes when the coconut crisp has toasted and the blueberries are bubbling up from within.