Turmeric Free Mini Blueberry Granita with Toasted Coconut
Blueberries, maple syrup, a squeeze of lemon, and a pinch of salt — that's really all it takes to make something that looks and tastes genuinely impressive. The mixture gets blended smooth, strained, and then slowly scraped into those signature icy, jewel-toned crystals that make a granita so satisfying to eat. It's a naturally refreshing frozen dessert that comes together with pantry staples and zero specialty equipment beyond a fork and a baking dish. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, fruity ice — don't skip it. For anyone navigating a diet that rules out certain spices and anti-inflammatory additives, this recipe is a clean, fuss-free win because every single ingredient is straightforward and easy to verify. It's the kind of dessert that feels fancy enough for company but relaxed enough to make on a Tuesday afternoon just for yourself.
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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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