Shellfish Free Mini Blueberry Granita with Toasted Coconut
Few frozen desserts are as effortlessly refreshing as a granita, and this blueberry version with toasted coconut is the kind of thing that feels fancy without requiring any special equipment. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt, then strained into a silky, jewel-toned base that freezes into the most satisfying icy crystals. The technique is all about patience — a few rounds of fork-scraping over a couple of hours transforms the mixture into something light, flaky, and deeply fruity. Toasting the shredded coconut in a dry skillet until golden adds a warm, nutty contrast that makes every spoonful feel complete. The ingredient list is short and entirely plant-based, so there's nothing to second-guess and no hidden additives to track down. It's a stunning little dessert to serve in small glasses, especially when you want something cold and impressive that practically makes itself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!