Honey Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one delivers that shatteringly icy, jewel-toned experience with just a handful of clean ingredients. Maple syrup steps in as the sweetener here, bringing a gentle depth that pairs beautifully with the bright tartness of fresh lemon juice and ripe blueberries — no bee-derived sweeteners anywhere in sight. The technique is low-tech and genuinely satisfying: you simply blend, strain, freeze, and scrape your way to a bowl of loose, glittering crystals that feel far more impressive than the effort involved. Toasted shredded coconut on top adds a nutty crunch and a warm, caramelized aroma that contrasts the icy base in the best possible way. It's the kind of dessert that works just as well for a casual weeknight treat as it does for a dinner party finish, especially when served in small glasses for a pretty, restaurant-style presentation. The whole process is mostly hands-off freezer time, so you can prep it well ahead and just scrape and serve when you're ready.
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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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