Vegan Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly refreshing as a blueberry granita, and this one is as beautiful to look at as it is to eat. Blueberries are blended with maple syrup, a squeeze of fresh lemon juice, and just a pinch of salt before being strained into a silky, jewel-toned base that freezes into delicate, shimmering crystals. The whole process is surprisingly hands-off — a few passes with a fork over a couple of hours is all it takes to build that signature light, icy texture. A quick toast of unsweetened shredded coconut in a dry skillet adds a warm, nutty contrast that makes each spoonful feel a little more special. Every ingredient here is naturally plant-based, so there's no swapping or substituting required — it just works. Serve it in small glasses for a dinner party dessert or a hot-afternoon treat that feels far more elegant than the effort involved.
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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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