Lupin Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a granita, and this blueberry version with toasted coconut is a genuinely beautiful way to end a meal. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and just a pinch of salt before being strained into a silky, jewel-toned base that freezes into delicate, shimmering crystals. The whole process is hands-off between scrapes, making it an ideal make-ahead treat when you want something impressive without much fuss. Toasting the shredded coconut in a dry skillet until golden and fragrant takes only a few minutes, but it adds a nutty, caramelized crunch that plays beautifully against the icy, tart granita underneath. Every ingredient here is straightforward and naturally free from the kinds of legume-based additives and flours that can sneak into packaged frozen desserts, so you can serve it with total confidence. Spoon it into small glasses, scatter the coconut on top, and get it to the table quickly — this one is best enjoyed the moment it hits the bowl.
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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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