Oral Allergy Syndrome Friendly Blueberry Coconut Granita with Cinnamon Walnuts
Total time4 hr 20 min
Prep time15 min
Cook time5 min
4.7(6)
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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
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted. - 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.
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