BHA & BHT Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one is a genuine showstopper. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and just a pinch of salt before being strained into a silky, jewel-toned base that freezes into the most satisfying icy crystals. The whole process is beautifully low-tech — just a fork, a baking dish, and a little patience between scrapes. For anyone navigating preservative sensitivities, this kind of recipe is a breath of fresh air because every single ingredient is whole and recognizable, with no processed additives hiding anywhere in the list. Toasted coconut on top adds a warm, nutty crunch that plays off the cold tartness of the granita in the best possible way. It's the kind of dessert that looks impressive served in little glasses but asks almost nothing of you in the kitchen.
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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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