Açaí na Tigela
Cold, intensely fruity, and luxuriously thick, this açaí bowl is blended until smooth and topped with crunchy granola, sweet banana, and delicate coconut. It is refreshing, satisfying, and quick enough for an easy breakfast or snack.
Ingredients
Base de açaí
- 200 gfrozen unsweetened açaí purée
- 120 gripe banana, sliced and frozen
- 60 mlcold plant milk
- 10 gmaple syrup
Cobertura
- 50 ggranola
- 100 gbanana, sliced
- 15 gunsweetened shredded coconut
Instructions
- 1
Freeze the banana slices ahead if not already frozen. For the thickest texture, chill 2 serving bowls in the freezer for 2-3 minutes while you gather the ingredients.
- 2
Add the frozen unsweetened açaí purée, frozen banana, cold plant milk, and maple syrup to a high-speed blender. Blend, stopping to scrape down as needed, until very thick and smooth. Use the minimum liquid needed so the mixture stays spoonable rather than drinkable.
- 3
Divide the açaí mixture immediately between the chilled bowls and smooth the tops.
- 4
Top each bowl with the sliced banana, granola, and unsweetened shredded coconut. Serve right away before the base softens.
Nutrition per serving
Notes
- •If your blender struggles, let the açaí sit at room temperature for 1 minute, then break it up before blending.
- •For a more traditional Brazilian-style bowl, keep the base very thick and eat it with a spoon, not a straw.
- •Choose a vegan granola, as some commercial granolas contain honey.
Background
Açaí na tigela became popular in Brazil, especially in Pará where açaí is native, and later evolved into the sweeter, fruit-blended version associated with Rio de Janeiro beach culture. Today it is enjoyed across Brazil as a refreshing breakfast, snack, or post-workout bowl.
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