Alpha Gal Friendly Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, icy, and bursting with the bright, jammy flavor of blueberries balanced by a hint of lemon and a drizzle of maple sweetness. The toasted coconut on top adds a warm, nutty crunch that makes every spoonful feel a little more special. For anyone navigating alpha-gal syndrome, desserts can be a minefield of hidden mammal-derived ingredients like dairy, gelatin, or certain food colorings — but this one is built entirely from fruit, coconut, maple syrup, and water, so there's nothing to second-guess. The technique is low-fuss: blend, strain, freeze, and scrape. That repeated forking is what creates those signature loose, feathery crystals that set granita apart from a solid block of ice. It's a genuinely elegant treat that comes together with pantry staples and a little patience, and it scales easily if you want to serve a crowd.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!