Place blueberries, sugar, lemon zest, and lemon juice into a medium saucepan. Heat until the sugar has melted and the mixture comes to a low simmer.

Mash some of the berries with the back of a fork to help release their juices. Remove from heat and mix in vanilla. Cool compote to room temperature then store in fridge in airtight container while preparing the rest.

Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Add cold grated butter. Use hands to mix butter into dry mixture until fully incorporated. 

In a liquid measuring cup, whisk together milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use a wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork the dough. The dough will be shaggy. If the dough feels too wet, stir in ~2 tbsp-¼ cup flour until it no longer sticks to your hands.

Transfer dough to a light-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Fold one side into the center, then the other wise. Turn dough horizontally then flatten into a ¾” thick rectangle again. Repeat this 2 more times. 

Cut dough into 3-inch circles with a round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8-10.

Arrange circles on parchment-lined baking sheet. Brush tops with milk and sprinkle over raw sugar. Bake biscuits for 15-16 minutes until tops are golden brown. Cool for 10 minutes before assembling. 

While biscuits are cooling, prepare coconut whipped cream. Scoop out all of the hardened coconut cream into a large mixing bowl. Set aside any coconut water to use at a later time. Add powdered sugar and vanilla. Use a handheld mixer on medium-high speed to mix up coconut cream until light and fluffy.

Assemble blueberry shortcakes by separating the biscuit in half, topping with blueberries and coconut whipped cream.