Cinnamon Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as effortlessly refreshing as a granita, and this blueberry version with toasted coconut is genuinely stunning for how little effort it takes. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon juice, and a pinch of salt before being strained into a silky, jewel-toned base that freezes into delicate, shimmering crystals. The whole process is just a matter of patience — a few passes with a fork over a few hours — and the result is light, fruity, and deeply satisfying. Toasting the shredded coconut in a dry skillet until golden adds a warm, nutty crunch that plays beautifully against the icy, tangy granita underneath. Every single ingredient here is naturally free of warming spices, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it in small glasses for a dinner party dessert that looks far more impressive than the effort involved, or keep a batch in the freezer for a cool treat whenever the mood strikes.
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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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