To make crust, brush inside of cake tin with coconut oil, then line bottom with parchment paper.
Preheat oven to 350 degrees.
Mix coconut, melted butter alternative, eggs, and xylitol.
Spoon mixture into tin with wet hands. Press coconut mixture around sides and bottom until tin is covered.
Bake 20-25 minutes until golden and firm.
Remove from oven and cool.
For the filling, beat cream cheese until soft.
Add vanilla and xylitol and blend.
In a different bowl, whip coconut milk into stiff peaks, then fold into cream cheese mixture.
Add blueberries and gently stir.
Spoon filling into coconut crust and chill for at least 4 hours.
Top with blueberries, and enjoy!