Yeast Free Mini Blueberry Granita with Toasted Coconut
This icy blueberry dessert is the kind of thing that feels fancy but comes together with just a handful of wholesome ingredients and a freezer. Fresh or frozen blueberries get blended with maple syrup, a squeeze of lemon, and a pinch of salt, then slowly scraped into those gorgeous, jewel-toned crystals that make granita so satisfying to eat. Because the whole process relies on fruit, natural sweetener, and water, there's no leavening, no fermented ingredients, and nothing that would raise a flag for anyone avoiding yeast. The toasted coconut on top adds a warm, nutty crunch that plays beautifully against the cold, tart ice — it's a textural moment worth the extra few minutes at the stove. Serve it in small glasses straight from the freezer and it looks like something from a restaurant menu, even though the technique is completely approachable. It's a genuinely refreshing option when you want something sweet that doesn't compromise your dietary needs.
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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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