Black Pepper 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. Blended blueberries get a lift from fresh lemon juice and maple syrup before being frozen into those signature loose, shimmery crystals that practically melt on your tongue. The whole process is hands-off between scrapes, making it a surprisingly low-effort way to land something that looks seriously impressive in a little glass. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the icy, tart fruit underneath. Every single ingredient here is naturally free of black pepper and any spice blends that might sneak it in, so there's no label-scanning required — just clean, simple components you can trust. It's the kind of dessert that works for a dinner party finish or a quiet afternoon treat when you want something cold and a little special.
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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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