Beef Free 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 hit of lemon and a whisper of maple sweetness. The technique is low-effort but genuinely impressive: a few rounds of fork-scraping in the freezer transforms a simple blended mixture into beautifully loose, shimmering crystals that melt on your tongue. Toasted shredded coconut on top adds a warm, nutty crunch that plays off the cold fruit ice in the most satisfying way. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's nothing to second-guess or swap out. It's the kind of recipe that looks like you put in way more effort than you actually did, which is always a win. Serve it in small glasses for a dinner party finish or just make a batch to keep in the freezer for whenever a craving hits.
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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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