Pescatarian 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 ingredients and a little patience. Fresh or frozen blueberries get blended with maple syrup and a bright hit of lemon juice, then slowly scraped into delicate, jewel-toned icy crystals that practically melt on your tongue. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, fruity base. There's no dairy, no gelatin, and nothing to second-guess — just clean, plant-forward ingredients that happen to be naturally pescatarian-friendly. The scraping process is oddly satisfying, and the result is a light, refreshing treat that feels far more elegant than the effort involved. Serve it in small glasses for a dinner party finish or just spoon it straight from the dish on a warm afternoon — either way, it delivers.
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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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