Here’s a bright idea: Add zest to your cooking with citrus.
For the lime curd, grate enough lime zest to yield 2 tbsp. plus 1 tsp. zest. Squeeze enough juice from the limes to yield 7 tbsp. In a small saucepan, add 6 tbsp. lime juice, 1/3 cup sugar, the egg yolks and butter. Cook over medium, whisking constantly, until the curd thickens and boils, about 4 minutes. Transfer the curd to a bowl; mix in 2 tbsp. lime zest. Cover and chill until cold, at least 4 hours or overnight.
In a medium bowl, toss the frozen berries with 1/3 cup sugar, 1 tsp. lime zest and 1 tbsp. juice. Refrigerate until the berries are just thawed but still hold their shape, 2 to 3 hours.
For the biscuits, position a rack in the upper third of the oven; preheat to 350°. In a large bowl, mix the flour, sugar, baking powder and salt with 3/4 cup coconut. Using your fingertips, rub the butter into the flour until the mixture resembles a coarse meal. Stir in just enough coconut milk to form a moist dough. Divide the dough into 4 equal pieces and shape into 3-inch rounds. Arrange on a baking sheet, spacing evenly apart. Sprinkle the biscuits with the remaining 2 tbsp. coconut. Bake until the biscuits are golden-brown on the bottom and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.
Using a serrated knife, halve the biscuits horizontally. Spoon the berry compote onto the bottom half, then topwith the lime curd, whipped cream and biscuit top.