Seeds Free Mini Blueberry Granita with Toasted Coconut
Blueberries, maple syrup, a squeeze of lemon, and a pinch of salt come together in a frozen dessert that's bright, jewel-toned, and genuinely refreshing. The texture is the real star here — loose, feathery ice crystals that melt on your tongue in the best possible way, achieved entirely through a few rounds of fork-scraping rather than any special equipment. Toasted shredded coconut on top adds a warm, nutty crunch that plays beautifully against the tart, icy base. Every ingredient in this recipe is naturally free from seeds, so there's no label-scanning or substitution stress involved — just clean, simple components that do exactly what you want them to do. The active effort is minimal; most of the work is just waiting and scraping, which makes it an easy project to fit around other things. Serve it in small glasses for a dinner party or spoon it straight from the dish on a hot afternoon — 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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