A sweet little kiss of blueberry granita makes this coconut pudding perfect for a refreshing breakfast and a perfect start into your day! ❤

Blueberry Granita is as well one of my favorite summer drinks as an especially sparkling breakfast accessory. It tastes so sweet and refreshing and it is the perfect way to cool down on a hot day.

At the moment I am totally obsessed with blueberries – I should call this month “Blueberry August” – I want them in every dish and drink. Maybe I am so obsessed with these little berries because with every bite wonderful memories pop up in my head: wonderful memories of my granny and me – walking in the woods, picking blueberries and enjoying the lightness of being.

Granita can be made a week in advance – just take it out of the freezer a few minutes before serving to soften it slightly.

Blueberry Granita

Coconut Pudding with Blueberry Granita

Coconut Pudding with Blueberry Granita

Blueberry Granita


Blueberry Granita
  • 250g blueberries
  • 200ml water
  • 6 Tablespoons brown sugar
  • 1 cinnamon stick
Coconut Chia Pudding
  • 250ml rice coconut milk
  • 4 Tablespoons white chia seeds
  • 2 Tablespoons Agave syrup
  • 10 Tablespoons Coconut Soy Yogurt
  • 2 paper straws
  • 2 sprigs of mint
  • blueberries


Blueberry Granita
  • Add all ingredients in a small pot on high heat – when everything is cooking add the cinnamon stick and let cook for another minute. Mash the blueberries in the pan, using a potato masher.
  • Strain the hot mixture through a fine mesh strainer, pressing with a tablespoon to separate the mashed blueberries from the blueberry syrup.
  • Set aside and allow to cool completely before you put in the freezer.
  • Let it freeze for 1 hour – then scrape and stir the blueberry mixture with a fork to break the ice crystals. Repeat this procedure once an hour till the ice has a rough and granny texture – about another 3 times.
  • To serve, spoon the granita into chilled glasses and garnish with a sprig of mint and a colorful paper straw.
Coconut Chia Pudding
  • For the Coconut Chia Pudding add all ingredients in a glass and stir well – refrigerate over night.
  • Before serving add the Coconut Soy Yogurt and stir to combine – spoon into small bowls and add the blueberry granita and fresh blueberries.


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