MSG Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one is as clean and simple as it gets. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and just a pinch of salt — that's genuinely the whole flavor story, and it's a good one. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden additives or flavor enhancers that can sneak into packaged sweets. The technique is low-effort but deeply satisfying: a few rounds of fork-scraping over a few hours transforms the blueberry mixture into loose, jewel-toned crystals that practically melt on your tongue. Toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy, tart base. Serve it in small glasses for a dinner-party dessert that looks far more impressive than the work 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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