Wheat Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, icy, and bursting with the bright, jammy flavor of blueberries lifted by a squeeze of fresh lemon. The whole thing comes together with just a handful of clean, naturally wheat-free ingredients, so there's no label-scanning or ingredient-swapping required. A simple maple syrup syrup brings gentle sweetness without overpowering the fruit, and the fork-scraping technique builds those signature loose, feathery crystals that make granita so satisfying to eat. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tart ice — it's a contrast that feels almost fancy for how little effort it takes. This is the kind of recipe that looks impressive served in little glasses but asks almost nothing of you beyond some patience at the freezer. Make it ahead, keep it frozen, and scrape to order whenever you're ready to serve.
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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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