Thoroughly wash and drain the blackberries. Sprinkle 2 tablespoons sugar over the top and bake in an ovenproof dish (ideally a pie plate). Combine all ingredients and set aside.
Combine the flour, sugar, coconut, baking powder, butter cubes, and coconut in a mixing bowl. Hand-knead the dough until it is half shortbread and half compact.
Mix in the milk until everything is well combined.
Then place it in the refrigerator for half an hour to rest.
Collect the dough at the end of this time. Cut walnut-sized pieces of dough from the dough. Roll it into a ball and crush it with the palm of your hand to make 4 cm-diameter discs (**). These discs should be used to cover the blackberries.
Preheat oven to 180°C and bake for 30 minutes.
Warm or at room temperature is fine (I personally prefer lukewarm).
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