Gelatin Free Mini Blueberry Granita with Toasted Coconut
Frozen desserts can be surprisingly tricky territory when you're avoiding gelatin, since so many store-bought sorbets and ices sneak it in as a stabilizer. This blueberry granita sidesteps all of that entirely — the only "setting agent" here is your freezer and a little patience with a fork. The result is a stunning, jewel-toned dessert with bold berry flavor brightened by fresh lemon juice and just enough maple syrup to round out the tartness. The technique is genuinely satisfying: you scrape the freezing mixture every 30 to 45 minutes until it builds into loose, glittering crystals that practically melt on your tongue. A quick toast of shredded coconut in a dry skillet adds a warm, nutty crunch that plays beautifully against the icy, refreshing base. It's elegant enough to serve in little glasses at a dinner party but simple enough to make on a weekday afternoon with ingredients you likely already have on hand.
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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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