Red Meat Allergy Friendly Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as effortlessly refreshing as a granita, and this blueberry version is genuinely stunning in both flavor and color. 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 delicate, shimmering crystals. The whole process is hands-off between scrapes, making it an easy project that rewards patience with something that looks far more impressive than the effort involved. Toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy, tangy fruit underneath. Every single ingredient here is naturally free from red meat and any animal-derived proteins that can trigger related sensitivities, so there's nothing to second-guess or swap out. It's the kind of light, plant-forward dessert that works just as well at a dinner party as it does on a quiet afternoon when you want something cold and a little special.
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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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