Açaí Bowl

About This Recipe

Originating in the Amazon basin, the açaí bowl has spread from Brazilian beach culture to the whole world. Made by blending frozen açaí pulp into a thick, sorbet-like base, it is poured into a bowl and customised with toppings — granola, sliced banana, strawberries, coconut flakes, and a drizzle of honey or guaraná syrup.

Ingredients

Serves 2

• 400 gfrozen açaí pulp packets (unsweetened)
• 1 mediumfrozen banana
• 100 mlcoconut water or almond milk (just enough to blend)
• 1 tbsphoney or agave syrup
• 80 ggranola
• 1 mediumfresh banana, sliced
• 100 gstrawberries, halved
• 2 tbspdesiccated coconut or coconut flakes
• 1 tbspchia seeds
• 2 tbsppeanut butter (optional)

Instructions

1. 1

   Blend the base

   Break frozen açaí packets into chunks. Blend with frozen banana and coconut water, adding liquid sparingly — the base should be very thick, like a soft-serve ice cream consistency.

2. 2

   Pour into bowls

   Divide the thick açaí mixture between two chilled bowls.

3. 3

   Add toppings

   Arrange granola, sliced fresh banana, strawberries, and coconut flakes over the top.

4. 4

   Finish and serve

   Drizzle with honey and scatter chia seeds. Serve immediately with a spoon before it melts.

Variations

• •

  Add a scoop of protein powder to the base for a post-workout bowl.

• •

  Use guaraná syrup instead of honey for the most authentic Brazilian flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best consumed immediately. The blended base can be stored in the freezer for up to 1 week.

Frequently Asked Questions