Chestnut Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as refreshing or as effortless as a granita, and this blueberry version is genuinely stunning. The base is just five simple ingredients — fresh or frozen blueberries, maple syrup, lemon juice, water, and a pinch of salt — blended smooth and slowly scraped into delicate, jewel-toned icy crystals over a few hours of freezing. That repeated fork-scraping technique is the secret: it creates a light, shimmery texture that's somewhere between a snow cone and a sorbet, and it couldn't be more satisfying on a warm day. The toasted coconut on top adds a nutty, caramelized crunch that plays beautifully against the tart, fruity base. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about hidden additives sneaking into your dessert. It's naturally dairy-free, refined sugar-free, and completely plant-based without trying to be any of those things — it just happens to be made from real food. Serve it in small glasses for a dinner party finish that looks far more impressive than the effort involved.
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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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