Low Iodine Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a granita, and this blueberry version is a genuinely beautiful way to satisfy a sweet craving without any complicated workarounds. The ingredient list is short and clean — fresh or frozen blueberries, maple syrup, lemon juice, and a pinch of salt — which makes it naturally well-suited for anyone navigating iodine restrictions, since there's no dairy, no eggs, no seafood, and no iodized salt required. A simple maple syrup simple syrup brings gentle sweetness, while the lemon juice keeps everything bright and a little tart. The real magic happens in the freezer, where repeated fork-scraping transforms the blueberry mixture into loose, jewel-toned crystals that practically melt on your tongue. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the icy fruit base. It's the kind of dessert that looks impressive in a little glass but asks almost nothing of you in the kitchen — just patience and a fork.
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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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