Turkey Free Mini Blueberry Granita with Toasted Coconut
Bright, jewel-toned, and refreshingly icy, this blueberry granita is the kind of dessert that feels fancy without requiring much effort at all. Fresh or frozen blueberries get blended with maple syrup and a squeeze of lemon juice, then slowly transformed in the freezer into loose, glittering crystals that practically melt on your tongue. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, fruity base. Because this is a frozen fruit dessert by nature, there's no meat, poultry, or animal-derived ingredients to navigate — just clean, simple components you can feel good about. The scraping technique is genuinely satisfying to do, and the payoff is a texture that's somewhere between a snow cone and a sorbet in the best possible way. It's naturally dairy-free and refined sugar-free too, so it works for a wide range of guests at the table. Serve it in small glasses for a dinner party finish that looks like you tried a lot harder than you actually did.
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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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