Mushroom Free Mini Blueberry Granita with Toasted Coconut
Bright, jewel-toned, and refreshingly icy, this blueberry granita is the kind of frozen dessert that feels fancy without requiring any special equipment or complicated technique. 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, vibrant base. The real magic happens in the freezer, where a few rounds of fork-scraping transform that liquid into loose, glittering crystals that practically melt on your tongue. A handful of shredded coconut toasted in a dry skillet adds a warm, nutty crunch that plays beautifully against the cold, fruity ice. Every single ingredient here is clean and plant-based, so there's zero guesswork about hidden additives or unwanted extras sneaking into your bowl. It's the kind of effortless, crowd-pleasing treat you'll want to keep in your freezer rotation all summer long.
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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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