Oats Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, icy, and bursting with bright blueberry flavor that feels both refreshing and a little bit fancy. The base comes together with just five clean ingredients: fresh or frozen blueberries, maple syrup, lemon juice, water, and a pinch of salt, all blended smooth and strained before hitting the freezer. The real magic happens during those repeated fork-scraping sessions, which transform the mixture into loose, shimmering crystals that melt on your tongue in the best possible way. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tart fruit underneath. There's not a grain of oats anywhere near this recipe — no hidden fillers, no processed add-ins, just whole ingredients you can feel good about. It's naturally gluten-adjacent-worry-free and completely plant-based, making it a crowd-pleaser for a wide range of dietary needs at the table. Serve it in small glasses for a dinner party finish that looks impressive but honestly couldn't be simpler to pull off.
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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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