Combine coconut and coconut milk in a large bowl. Cover and stand for 5 minutes to thicken.
Preheat oven to 170°C fan forced. Line base and sides of a 7cm-deep, 10.5cm x 21cm (base) loaf pan with baking paper, allowing a 2cm overhang along long ends.
Stir the sugar and egg into coconut mixture. Sift the flour and bicarbonate of soda together over coconut mixture. Stir to combine. Fold in blueberries.
Spoon mixture into prepared pan, smooth the surface. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes before removing to a rack. Slice and serve or toast in a frying pan and serve spread with butter.