Lactose Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a granita, and this blueberry version is pure summer in a glass. Fresh or frozen blueberries get blended with maple syrup and a bright squeeze of lemon juice, then slowly scraped into delicate, jewel-toned ice crystals that practically melt on your tongue. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy, tart base. The scraping process sounds fussy, but it's actually kind of meditative, and the payoff is a texture that no store-bought sorbet can match. Serve it in small glasses for a dinner party finish that looks far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!