Sesame Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is the kind of thing that looks impressive but comes together with just a handful of wholesome ingredients and a little patience. Fresh or frozen blueberries get blended with maple syrup and a squeeze of lemon, then slowly scraped into a cloud of jewel-toned icy crystals that's light, refreshing, and just sweet enough. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, fruity base — it's a combination that feels way more sophisticated than the effort involved. For anyone navigating sesame allergies, this recipe is naturally free of any concern: every ingredient is straightforward, with no sauces, seasonings, or processed add-ins that might sneak in hidden sesame. The scraping process is genuinely satisfying, and the payoff is a texture that's somewhere between a snow cone and a sorbet — totally unique and endlessly scoopable. Serve it in small glasses for a dinner party or just spoon it straight from the dish on a warm afternoon.
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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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