Tropical Açaí Bowl
By Jennifer Shadoff of Jennybeaned
With fall just around the corner, I know I’m feeling the need to make the most of summer! Make your own creamy açaí bowls and bring the tropics to your home. These are perfect for a refreshing breakfast or a healthy snack.
Açaí bowls are super easy to make, delicious, and nutritious. Açaí berries contain lots of antioxidants, as well as other nutrients, fiber, and healthy monounsaturated fats (including omega-3, omega-6, and omega-9). You’ll need frozen fruit and açaí packets, and fresh fruits, nuts, or seeds for toppings.
To make the bowls, run the açaí packets under warm water for about 10 seconds to let them thaw a bit, then cut them open and pour the açaí pulp into the blender and add the frozen mango.
Pour in the coconut water and blend. You may have to pause the blender to scrape down the sides from time to time. If you prefer a thinner consistency, you can add more coconut water or if you like it to be more like soft-serve, you can follow the recipe as is.
Pour the recipe into bowls and add any toppings and garnishes you prefer. For a sweet treat, top the bowl with coconut or go the heartier route and add some chopped nuts and sliced bananas. There are endless possibilities with these delicious tropical açaí bowls. Enjoy!
Tropical Açaí Bowl
Recipe yields 4 cups, enough for 2 large servings or 4 small ones.
Ready in 5 minutes
Ingredients
Bowl
1 cup frozen mango
2 packets frozen unsweetened açaí berry puree
¼ cup coconut water
Garnish Options
Shredded unsweetened coconut
Granola
Chopped nuts
Chia seeds
Sliced banana, kiwi, other tropical fruits
INSTRUCTIONS
Run the açaí packets under warm water for about 10 seconds to let them thaw a bit, then cut them open and pour the açaí pulp into the blender and add the frozen mango.
Pour in the coconut water, securely fasten the lid, and start blending on the lowest speed. Once the fruits and coconut water are combined, increase to high speed as it becomes available. If necessary, pause the blender to scrape down the sides, and add ¼ cup to ½ cup more water if it just won’t blend. (I used the tamper provided with my Vitamix and didn’t need to add any more liquid.) You can also adjust the amount of coconut water if you would like a more liquid smoothie bowl or keep it as is for a soft-serve consistency.
Add 1 to 2 tablespoons lemon juice, to taste, and blend briefly to combine. Pour the smoothie into bowls and top with garnishes of your choice. Serve immediately or cover and refrigerate for up to 3 days.
STORAGE SUGGESTIONS: If you’re planning on having leftovers, wait to top with fresh fruit or granola until just before serving.
