Macadamia Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, icy, and bursting with the bright, jammy flavor of blueberries balanced by a hit of lemon and a drizzle of maple sweetness. The technique is low-effort but genuinely satisfying: a few rounds of fork-scraping over a few hours transforms a simple blended mixture into beautifully loose, shimmering crystals that feel almost fancy. Toasted shredded coconut on top adds a warm, nutty crunch that plays perfectly against the cold fruit ice underneath. Because the ingredient list is short and completely straightforward, there's no need to scan labels for hidden nut ingredients or worry about cross-contact from specialty add-ins. Fresh or frozen blueberries both work here, which means this is just as doable in the middle of winter as it is at peak berry season. Serve it in small glasses for a dinner party dessert that looks impressive without requiring much effort at all — just patience and a fork.
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!