Preheat the oven to 175 C/ 346 F.
Mix the the almond milk and sugar into a medium sauce pan over medium heat, and just before starting to boil turn the heat to low and gradually add the semolina flour, mixing continuously.
Cook over low heat for 4 minutes, stirring frequently, then remove and set aside to cool.
Beat the eggs with a fork, and add them to the cooled semolina mixture.
Add the coconut milk too, add the sea salt and whisk to incorporate.
Transfer the batter into a 10" removable bottom baking pan, and top with the blueberries, pressing down them with a spatula into the batter.
Bake for 30 mins then remove and set aside to cool.
Garnish with almond flakes, cut into slices and serve.