Pork Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly elegant as a granita, and this blueberry version with toasted coconut is the kind of thing that looks like you spent way more effort than you actually did. 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 freezes into gorgeous, shimmering crystals. The real magic is in the scraping — a simple fork technique repeated every 30 to 45 minutes transforms the mixture into something light, icy, and completely irresistible. Golden toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tangy fruit. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-reading stress or ingredient substitutions required — just clean, whole-food components doing exactly what they're supposed to do. It's a stunning make-ahead dessert that works just as well for a casual weeknight treat as it does for impressing guests at a dinner party.
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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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