Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4.
Whisk together the oats, coconut flour and 75g of the brown sugar in a large mixing bowl.
Rub the solid coconut oil into the dry mixture, using your fingertips until little oaty coconut clumps have formed and there are no big lumps of butter left.
Mix in the coconut flakes then set aside for a moment.
Pour the blueberries into the bottom of a medium sized baking dish so they are in an even layer.
Pour the coconut yoghurt, creamed coconut, the rest of the brown sugar (125g) and the lemon zest into a medium sized bowl and blend together, with an immersion blender, until smooth.
Pour the coconut yoghurt mixture on top of the blueberries.
Scatter the coconut crisp over the top.
Place in the oven and bake for 25 minutes when the coconut crisp has toasted and the blueberries are bubbling up from within.
Serve warm with coconut ice cream.