Almond Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as effortlessly refreshing as a granita, and this blueberry version hits every note — jewel-bright, tangy, and just sweet enough thanks to maple syrup and a squeeze of fresh lemon. The process is wonderfully low-tech: blend, strain, freeze, and scrape with a fork every so often until you've got a bowl full of loose, shimmering ice crystals that practically melt on your tongue. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the icy fruit base. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, simple components you can feel good about. It's the kind of dessert that looks impressive in a little glass but asks almost nothing of you in the kitchen. Make it ahead and let the freezer do the heavy lifting while you get on with your day.
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Learn more →Ingredients
6 servings
For the granita
- 2 cups fresh or frozen blueberries
- ½ cup water
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 pinch salt
For the topping
- 6 tbsp unsweetened shredded coconut
Instructions
- 1
Combine the water and maple syrup in a small saucepan over medium heat, stirring until the maple syrup fully dissolves, about 2 minutes. Remove from heat and let cool for 5 minutes.
- 2
Add the blueberries, cooled syrup mixture, lemon juice, and salt to a blender or food processor. Blend until completely smooth, about 30 seconds.
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