Rice Free Mini Blueberry Granita with Toasted Coconut
Blueberries, maple syrup, a squeeze of lemon, and a pinch of salt — that's really all it takes to build something that feels genuinely special. The granita method transforms that simple blended mixture into loose, jewel-toned icy crystals through a few rounds of fork-scraping in the freezer, no special equipment required. It's the kind of dessert that looks far more impressive than the effort involved, which makes it perfect for warm evenings when you want something refreshing without turning on the oven. The toasted coconut on top adds a nutty crunch and a faint caramel aroma that plays beautifully against the bright, tart blueberry base. Every single ingredient here is naturally grain-free and starch-free, so there's nothing to swap or second-guess — just clean, whole-food components working together. Serve it in small glasses for a dinner party or spoon it straight from the baking dish on a Tuesday; either way, it disappears fast.
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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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