Breastfeeding Friendly Mini Blueberry Granita with Toasted Coconut
Blueberries are one of those ingredients that genuinely pull their weight when you're nursing — packed with antioxidants and naturally sweet, they make a treat you can feel good about reaching for. This frozen dessert is light, refreshing, and built from a short list of whole ingredients: fresh or frozen blueberries, a touch of maple syrup, lemon juice, and a pinch of salt. No refined sugar, no artificial anything, just real food that happens to taste like a fancy restaurant dessert. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy blueberry crystals underneath. The scraping technique is surprisingly satisfying — a little fork work every 30 minutes or so and you end up with something that looks genuinely impressive in a small glass. It's the kind of thing you can make during nap time and have waiting in the freezer for a moment that's just yours.
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!