Ginger Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as effortlessly elegant as a granita, and this blueberry version is a genuinely refreshing treat that comes together with just a handful of clean, simple ingredients. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt, then slowly scraped into those signature loose, jewel-toned crystals that practically melt on your tongue. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy, fruit-forward base. Because the whole recipe relies on whole fruit, natural sweetener, and pantry staples, there's no need to scan labels for hidden spice blends or flavoring agents that might sneak in unwanted ingredients. The freezer does most of the heavy lifting here — a few rounds of fork-scraping over a few hours is all it takes to nail that light, flaky texture. It's the kind of dessert that feels fancy enough for company but is honestly too easy to save for special occasions.
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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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