Nutmeg 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. A touch of maple syrup and fresh lemon juice keep the sweetness balanced and lively, while a pinch of salt pulls everything together in the best way. The technique is satisfyingly hands-on: you simply scrape the freezing mixture with a fork every 30 to 45 minutes until it transforms into those gorgeous, loose crystals that make a granita so satisfying to eat. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the cold, fruity base. Every single ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden spices sneaking into your dessert. It's an impressive little treat that looks like something from a café menu but comes together with minimal effort and a handful of pantry staples.
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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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