Low Iodine Blueberry Coconut Granita with Cinnamon Walnuts
Total time4 hr 20 min
Prep time15 min
Cook time5 min
4.7(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the granita
- 3 cups fresh or frozen blueberries
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground cinnamon
- 1 pinch salt
For the cinnamon walnuts
- ¾ cup raw walnuts, roughly chopped
- 1 tsp honey
- ½ tsp ground cinnamon
- 1 pinch salt
Instructions
- 1
Combine the blueberries, coconut milk, honey, lemon juice, cinnamon, and salt in a blender and blend until completely smooth, about 60 seconds.
- 2
Pour the blueberry-coconut mixture into a 9x13-inch baking dish and spread it into an even layer. Place the dish in the freezer, uncovered, for 1 hour.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!