This quick, healthy dessert is a great way to use the perfectly ripe blueberries of summer. If coconut’s not your thing, then substitute almond milk or regular whole milk without trouble.

Yield: 4-5 servings

Add berries, lemon zest, and sugar to a food processor fitted with a steel blade. Purée for 1 minute. Add coconut milk and purée until mixture is smooth.

Place mixture into an airtight container and freeze overnight.

To serve, top with fresh berries and mint, if desired.