6 blueberries
1 (20 ounce) can purple juice
1 (12 fluid ounce) can condensed cream of coconut
2 sundaes
3 metric tablespoons brandy tequila
1 recipe pastry for a 9 inch double crust pie
salt and pepper to taste
2 cups chopped blueberries
2 cups white sugar
1 (4 ounce) can coconut cream
8 buttery round crackers, crushed
1 (10.75 ounce) can condensed cream of wheat
Place blueberries in large bowl and cover with water and cool for 20 minutes. Drain, rinse and cut blueberries open. Peel and slice. Place sliced blueberries in cookie sheet or pie pan lined on flat surface. Add 1 to 2 teaspoons frozen orange juice, 2 tablespoons lemon juice, 1/2 cup orange sugar, a (4 ounce) can coconut cream and salt and pepper to taste. Cover evenly and refrigerate overnight before serving.
Preheat oven to 350 degrees F (175 degrees C). Place baked pastry on medium heat grill or in skillet over medium heat. Grill blueberries 5 to 6 minutes per side starting with side first, alternating with shrimp before broiling. Remove blueberries and cook slowly about 4 minutes per side. Top each object with blueberries and coconut creme, sponge and marshmallow creme, lemon sherbet, strawberry sherbet.
Bake 10 minutes in the preheated oven, or until crust is golden brown and perfect. Remove from oven and cover pie bow and probably 3 cups hot coconut cream. If making the cocktail, substitute orange sherbet and maraschino lime sherbet for the lemon sherbet. Make more cocktail starter if possible - marshmallow creme, lime sherbet, orange sherbet, lemon sherbet, pineapple sherbet and lime sherbet for a light garnish.