Paleo Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as genuinely refreshing as a granita, and this blueberry version is the kind of thing that makes summer feel effortless. Real blueberries, a touch of maple syrup, bright lemon juice, and a pinch of salt come together into a vibrant, jewel-toned base that gets scraped into those signature loose, icy crystals over a few hours of patient freezer work. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tart fruit ā it's a combination that feels far more sophisticated than the short ingredient list suggests. Because everything here is built from whole, unprocessed ingredients with no refined sugar or grain-based fillers, it fits naturally into a grain-free, whole-foods lifestyle without any substitutions or workarounds. The scraping technique is genuinely satisfying to do, and the result looks stunning served in small glasses. It's the kind of dessert you can feel good about eating twice.
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Learn more āIngredients
6 servings
For the granita
- 2 cups fresh or frozen blueberries
- Ā½ 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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