Vegan Ginger-Cardamom Blueberry Coconut Granita
Total time4 hr 20 min
Prep time15 min
Cook time5 min
4.9(15)
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Learn more āIngredients
4 servings
- 3 cups fresh or frozen blueberries
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, peeled and finely grated
- Ā¾ tsp ground cardamom
- 2 tbsp fresh lime juice
- ā tsp fine sea salt
- 1 tsp lime zest (optional)
Instructions
- 1
Combine the honey, ginger, and cardamom in a small saucepan over medium-low heat, stirring until the honey is fully liquid and the mixture is fragrant, about 2 minutes. Remove from heat and let cool for 5 minutes.
- 2
Add the blueberries, coconut milk, lime juice, sea salt, and the cooled honey-ginger mixture to a blender. Blend on high until completely smooth, about 45 seconds.
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