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1
Make the shortcakes: Line a baking sheet with parchment paper.
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2
Pulse the flour, sugar, baking powder and salt in a food processor until combined.
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3
Add the butter; pulse a few times until the mixture resembles coarse meal.
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4
Add the heavy cream and vanilla; pulse until the dough just starts to come together.
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5
Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
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6
Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes.
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7
Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips.
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8
Bake until golden and the coconut is lightly browned, 17 to 20 minutes.
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9
Transfer to a rack to cool.
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10
Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl.
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11
Let sit until juicy, at least 30 minutes.
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12
Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes.
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13
Gently fold in the coconut cream and lime zest until just incorporated.
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14
(Do not overstir or the mixture will become too loose.)
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15
Split the shortcakes.
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16
Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms.
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17
Top with the whipped cream, then the shortcake tops.
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18
Photograph by Ryan Liebe
