Gluten Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one is a genuine showstopper. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and just a pinch of salt before being strained into a silky, jewel-toned base that freezes into the most satisfying icy crystals. The whole process is naturally free of wheat and gluten-containing grains — every single ingredient is clean and straightforward, so there's no label-reading stress involved. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the tart, ice-cold granita underneath. The scraping technique is almost meditative: a few passes with a fork every half hour or so, and you end up with something that looks like it came from a fancy Italian café. Serve it in small glasses for a dinner party dessert or just treat yourself on a hot afternoon — either way, it disappears 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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