Nightshade 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 sweetness of blueberries. A splash of lemon juice and a touch of maple syrup bring everything into balance, while the toasted coconut on top adds a warm, nutty crunch that makes each bite genuinely exciting. The whole thing is built from a short list of clean, simple ingredients, which is exactly what you want when you're navigating a nightshade-free lifestyle and need to trust every component on the label. No tomatoes, no peppers, no paprika hiding in a spice blend — just fruit, a natural sweetener, and coconut. The technique is low-effort but a little meditative: you freeze the blended mixture in stages, scraping it with a fork every half hour or so until it transforms into those gorgeous, loose crystals that define a proper granita. It's a genuinely impressive dessert that requires no special equipment beyond a blender and a baking dish. Serve it in small glasses straight from the freezer and watch it disappear fast.
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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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