Barley Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as effortlessly refreshing as a granita, and this blueberry version with toasted coconut is the kind of thing that looks impressive but asks very little of you. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt, then strained into a silky, jewel-toned base that freezes into the most satisfying icy crystals. The whole process is just a matter of patience — a few passes with a fork over a few hours — and the result is light, fruity, and genuinely beautiful in a glass. Toasting the shredded coconut in a dry skillet until it turns golden and fragrant takes only a few minutes, but it adds a nutty, caramelized contrast that makes every spoonful feel complete. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it straight from the freezer while the crystals are still loose and the coconut is still crisp for the best possible texture.
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!