Paraben Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is the kind of thing that looks impressive but comes together with just a handful of wholesome, recognizable ingredients — blueberries, maple syrup, lemon juice, and a pinch of salt. Every component is straightforward and naturally free from the synthetic preservatives that show up in so many packaged sweets and store-bought frozen treats. The blueberry base gets blended smooth, strained, and then slowly scraped into those gorgeous, jewel-toned icy crystals that make a granita so satisfying to eat. A little patience with the fork-scraping process is all it takes to nail that light, sherbety texture. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the bright, tart fruit. It's refreshing enough for a hot afternoon and elegant enough to serve at a dinner party in small glasses. Clean ingredients, zero fuss, and a result that genuinely tastes like summer.
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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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