Hazelnut Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this mini version delivers big flavor with a short ingredient list. 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 gorgeous, shimmery crystals. The real magic is in the scraping — a simple fork technique repeated every 30 to 45 minutes transforms the mixture into that signature light, icy texture that melts on your tongue. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tangy granita beneath it. For anyone navigating tree nut concerns, this dessert is a genuine win — every ingredient is straightforward and easy to verify, with no hidden surprises lurking in the recipe. It's the kind of elegant-looking treat that feels fancy enough for guests but requires nothing more than a blender, a baking dish, and a little patience with the freezer.
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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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