Pecan Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly elegant as a granita, and this blueberry version is genuinely stunning — deep purple, jewel-bright, and bursting with real fruit flavor. The base is just blueberries, maple syrup, lemon juice, and a pinch of salt blended smooth and strained, so every spoonful is clean and intensely fruity without any fuss. The real magic happens in the freezer, where a few rounds of fork-scraping transform that liquid into loose, glittering ice crystals that practically melt on your tongue. A handful of toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the icy, tart base. For anyone navigating nut allergies or sensitivities, this is the kind of dessert that feels indulgent without requiring a label check — the ingredient list is short, whole, and completely straightforward. It's an ideal make-ahead treat for warm weather entertaining, and the individual portions look gorgeous served in small glasses straight from the freezer.
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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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