Dairy Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is the kind of thing that looks impressive but comes together with just a handful of wholesome ingredients and a little patience. 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, jewel-toned crystals that make granita so satisfying to eat. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just a clean, vibrant treat from start to finish. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tangy ice. It's the kind of dessert that feels refreshing and a little fancy at the same time, perfect for warm evenings or whenever you want something sweet without the heaviness of cream or butter. Serve it in small glasses and it instantly looks like something from a restaurant menu.
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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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