Pregnancy Friendly Mini Blueberry Granita with Toasted Coconut
When a craving for something cold and sweet hits, this blueberry granita delivers serious refreshment without a single ingredient you'd need to second-guess. Fresh or frozen blueberries are blended with maple syrup, a squeeze of lemon, and just a pinch of salt — a short, clean list that keeps things simple and reassuring. The maple syrup stands in beautifully for refined sugar, giving the granita a gentle, rounded sweetness that doesn't feel heavy. Scraping the mixture with a fork every 30 to 45 minutes as it freezes is oddly satisfying, and the result is a bowl of loose, jewel-toned icy crystals that feel genuinely special. Toasted coconut on top adds a warm, nutty crunch that plays perfectly against the cold fruit base. It's the kind of dessert that feels indulgent but is really just whole, wholesome ingredients doing their thing — ideal for those moments when you want a treat that's as nourishing as it is delicious.
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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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