Vegetarian Mini Blueberry Granita with Toasted Coconut
Few frozen desserts feel as effortlessly elegant as a blueberry granita, and this one delivers deep berry flavor with just a handful of clean, plant-based ingredients. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt before being strained into a silky, jewel-toned liquid that slowly transforms in the freezer into shimmering, ruby-colored crystals. The process is low-effort but genuinely rewarding — a few passes with a fork every half hour or so, and you end up with something that looks like it came from a fancy restaurant. Toasted coconut on top adds a warm, nutty crunch that plays beautifully against the icy, tart granita underneath. Because every ingredient here is naturally free of meat, poultry, and fish, there's no label-checking or substitution gymnastics required — it's just good food made simply. Serve it in small glasses for a dinner party finish that feels special without any stress, or keep a batch in the freezer for a refreshing treat whenever the craving hits.
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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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