Pistachio Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one is a genuine warm-weather showstopper. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and just a pinch of salt before being strained into a silky, jewel-toned base that goes straight into the freezer. The magic happens in stages — every 30 to 45 minutes you drag a fork through the freezing mixture, coaxing it into those signature loose, glittering crystals that make granita so satisfying to eat. A handful of shredded coconut toasted in a dry skillet until golden and fragrant adds a warm, nutty contrast that plays beautifully against the icy fruit. For anyone navigating tree-nut concerns, this dessert is a dream — every single ingredient is straightforward and easy to verify, with no hidden surprises lurking in the list. Serve it scooped into small glasses for a dinner-party finish that looks far more impressive than the effort required.
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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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