Seed Oil Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is the kind of thing that looks fancy but comes together with a handful of clean, whole ingredients and a little patience with a fork. Fresh or frozen blueberries get blended with maple syrup, lemon juice, and a pinch of salt, then slowly scraped into those signature icy, jewel-toned crystals that make granita so satisfying to eat. Every ingredient here is naturally free from refined seed oils — no canola, no sunflower, nothing processed — so you get a genuinely pure treat without having to scrutinize a single label. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the tart, ice-cold base. It's a great make-ahead option since the granita just waits in the freezer until you're ready to scrape and serve. Light, refreshing, and genuinely impressive for something that requires zero special equipment beyond a blender and a baking dish.
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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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