Eggless Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one is a genuine crowd-pleaser from the very first icy spoonful. Blueberries, maple syrup, a squeeze of lemon, and a pinch of salt come together into a jewel-toned base that's bright, fruity, and just sweet enough. The whole thing is naturally free of eggs — no custard base, no tempering, no fuss — which means the process is genuinely simple and the ingredient list stays clean. You just blend, strain, freeze, and scrape, letting time and a fork do most of the work. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, crystalline texture of the granita. It's the kind of dessert that looks impressive in a little glass but asks almost nothing of you in the kitchen. Make it ahead, keep it in the freezer, and you've got a stunning finish to any meal waiting on standby.
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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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