This frozen dessert is the kind of thing that feels fancy but comes together with just a handful of clean, simple ingredients. Blueberries are blended smooth with maple syrup and a squeeze of lemon juice, then slowly scraped into delicate icy crystals over a few hours — no special equipment needed beyond a fork and a freezer. For anyone navigating oral allergy syndrome, raw fruit can be a real source of frustration, but cooking or processing fruit often breaks down the proteins that trigger symptoms, and the blending and freezing process here does exactly that. The result is a refreshing, jewel-toned granita that lets you enjoy the bright flavor of blueberries without the worry. Toasted coconut adds a warm, nutty crunch on top that plays beautifully against the icy base. It's an impressive little dessert to serve in small glasses, and the fact that it's naturally dairy-free and sweetened only with maple syrup makes it feel as wholesome as it tastes.
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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.
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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