Caffeine Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, icy, and bursting with bright blueberry flavor that feels both refreshing and a little bit fancy. The base comes together with just five simple ingredients: fresh or frozen blueberries, maple syrup, lemon juice, water, and a pinch of salt, all blended smooth and strained into silky liquid before hitting the freezer. The magic happens in stages as you scrape the mixture with a fork every 30 to 45 minutes, coaxing it into those signature loose, feathery crystals that make a granita so satisfying to eat. A handful of shredded coconut toasted in a dry skillet until golden and fragrant takes the whole thing from simple to stunning in under five minutes. Because every ingredient here is naturally free of stimulants — no tea, no chocolate, no coffee — this is a genuinely worry-free treat you can serve any time of day, even to kids or anyone keeping a close eye on their intake. It's the kind of dessert that looks like you put in serious effort but mostly just requires patience and a fork.
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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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