Red Meat Allergy Friendly Orange-Pistachio Blueberry Coconut Granita
Total time4 hr 20 min
Prep time15 min
Cook time5 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the granita base
- 2 cups fresh or frozen blueberries
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp honey
- 1 tbsp fresh orange zest (from about 1 large orange)
- 3 tbsp fresh orange juice
- ¼ tsp ground turmeric
- 1 pinch fine sea salt
For serving
- ⅓ cup dry-roasted pistachios, roughly chopped
- 1 tsp fresh orange zest, for garnish (optional)
Instructions
- 1
Combine the blueberries, coconut milk, honey, orange zest, orange juice, turmeric, and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to burst and the honey is fully dissolved, about 4–5 minutes.
- 2
Transfer the warm mixture to a blender and blend on high until completely smooth, about 30 seconds. Let cool for 10 minutes, then pour into a 9×13-inch baking dish in an even layer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!