Legume Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one delivers that jewel-toned, icy payoff with just a handful of clean ingredients. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt before being strained into a silky, vibrant base that freezes into loose, shimmering crystals. The repeated fork-scraping process is oddly satisfying — each pass through the pan builds that signature snowy, melt-on-your-tongue texture that makes granita so special. A quick toast of unsweetened shredded coconut in a dry skillet adds a nutty, golden crunch that plays beautifully against the tart, fruity ice. Because every ingredient here is naturally free of beans, lentils, peanuts, and other legumes, there's no label-reading stress or ingredient swapping required — it just works as written. Serve it straight from the freezer in small glasses for a dessert that looks far more impressive than the effort involved.
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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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