Fructose Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as genuinely refreshing as a granita, and this blueberry version is the kind of thing that looks impressive while asking almost nothing of you. The base is blended smooth, strained, and then slowly scraped into those signature loose, icy crystals over a few hours of hands-off freezer time — no special equipment, no churning, just patience and a fork. Blueberries are naturally lower in fructose compared to many other fruits, and pairing them with a modest amount of maple syrup keeps the sweetness in check without relying on high-fructose sweeteners or concentrated fruit juices. A bright hit of lemon juice sharpens the berry flavor beautifully, and the toasted coconut on top adds a warm, nutty crunch that plays perfectly against the icy texture. It's a genuinely elegant finish to a meal, and the fact that it comes together with just a handful of clean, recognizable ingredients makes it even better. Serve it straight from the freezer in small glasses and watch it disappear fast.
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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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