Brazil Nut Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this mini version is the kind of thing that looks impressive while being genuinely simple to pull together. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt, then slowly scraped into those signature loose, jewel-toned crystals that practically melt on your tongue. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy fruit base — it's a textural contrast that makes every spoonful interesting. Tree nut concerns can make a lot of desserts feel off-limits, but this one keeps things clean and straightforward: every ingredient is easy to source and verify, with no hidden blends or complex pantry items to second-guess. The freezer does most of the heavy lifting, and the occasional fork-scraping is almost meditative. Serve it in small glasses for a dinner party finish that looks like you tried much harder than you did.
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!