Celery Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as effortlessly elegant as a granita, and this blueberry version is genuinely stunning — deep purple, jewel-bright, and bursting with real fruit flavor. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and just a pinch of salt before being strained into a silky, vibrant base. The magic happens in the freezer, where a simple fork-scraping technique builds those signature loose, icy crystals that melt on your tongue in the best possible way. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the cold, fruity ice. Every single ingredient here is naturally free of celery and celery derivatives — no hidden seasonings, no blended spice mixes, nothing to second-guess. It's the kind of dessert that looks like you put in serious effort but really just requires a blender, a baking dish, and a little patience. Serve it in small glasses for a dinner-party-worthy finish or a refreshing afternoon treat.
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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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