Mustard Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly elegant as a granita, and this blueberry version with toasted coconut is genuinely stunning for how little effort it takes. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt, then slowly coaxed into jewel-toned, shimmery ice crystals through a few rounds of fork-scraping in the freezer. The result is somewhere between a sorbet and shaved ice — light, intensely fruity, and just sweet enough. Every single ingredient here is naturally free from mustard and mustard derivatives, so there's no label-scanning or substitution stress involved. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy, tart base — don't skip that step, because the contrast is everything. Serve it in small glasses for a dinner party finish that looks far more impressive than the ingredient list would suggest.
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!