Capsaicin Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, refreshing, and built from just a handful of clean, simple ingredients. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt, then slowly scraped into those signature icy, shimmering crystals that make granita so satisfying to eat. The repeated fork-scraping process sounds fussy but is actually meditative and totally worth it for that light, flaky texture you just can't get from a standard sorbet. A quick toast of shredded coconut in a dry skillet adds a nutty, golden crunch on top that makes each spoonful feel a little more special. Because every ingredient here is naturally free of heat compounds, there's no label-reading stress and no need to swap anything out — it just works as written. Serve it in small glasses straight from the freezer for a dessert that looks far more impressive than the effort it took to make.
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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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