High Fructose Corn Syrup Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, icy, and bursting with real blueberry flavor that no store-bought treat can match. The sweetness comes entirely from maple syrup, which means you get a rich, natural depth without any of the processed corn-derived sweeteners that sneak into so many packaged frozen desserts. A squeeze of fresh lemon juice brightens everything up, and that pinch of salt makes the fruit flavor pop in the best possible way. The technique is low-tech but genuinely satisfying: a few rounds of fork-scraping over a few hours coaxes the mixture into those signature loose, feathery crystals that melt on your tongue. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tart granita beneath it. It's the kind of elegant-looking dessert that feels fancy but asks very little of you — just patience and a 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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