Soy 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 looks impressive but asks very little of you. The base is just blended blueberries, maple syrup, lemon juice, and water — nothing processed, nothing hidden, nothing that would raise a flag for anyone avoiding soy. That bright, jammy blueberry flavor gets a gorgeous lift from the lemon, and the whole thing freezes into those signature loose, icy crystals that practically melt on your tongue. The real secret weapon is the toasted coconut on top — a quick few minutes in a dry skillet transforms it into something golden and nutty that plays beautifully against the tart, fruity ice. The scraping process is genuinely satisfying, and each pass with the fork builds up that light, flaky texture that separates a proper granita from a sad frozen block. Spoon it into small glasses and it looks like something you'd order at a nice restaurant, even though every ingredient came straight from your pantry or freezer.
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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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