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Acai na Tigela

Name: Acai na Tigela
Prep time: 6 min
Cook time: 4 min
Total time: 10 min
Yield: 2
Cuisine: Brazilian
Ingredients: 200 g frozen unsweetened acai puree; 200 g frozen banana; 100 g frozen strawberries; 30 ml guarana syrup; 60 ml cold water; 60 g granola; 100 g banana, sliced; 80 g strawberries, sliced; 10 ml maple syrup

This acai na tigela is thick, icy, and intensely fruity, with the deep berry flavor of acai balanced by sweet banana and bright strawberry. Crisp granola and fresh fruit on top add the classic contrast that makes every spoonful creamy, crunchy, and refreshing.

10 min

2 servings

339 kcal

Brazilian

Ingredients

Base

200 gfrozen unsweetened acai puree
200 gfrozen banana
100 gfrozen strawberries
30 mlguarana syrup
60 mlcold water

Toppings

60 ggranola
100 gbanana, sliced
80 gstrawberries, sliced
10 mlmaple syrup

Instructions

1
Prepare the toppings first: slice the banana and strawberries so the blended acai base can be served immediately before it melts. If your acai puree is rock-hard, let the packet sit at room temperature for 1 minute just until it is easier to break up.
2
Add the frozen acai puree, frozen banana, frozen strawberries, guarana syrup, and cold water to a blender. Blend, stopping to scrape down as needed, until very thick, smooth, and spoonable. Use the minimum water needed; the texture should be thicker than a smoothie so the toppings stay on top.
3
Divide the acai mixture between 2 chilled bowls. Smooth the surface quickly with the back of a spoon.
4
Top each bowl with granola, sliced banana, and sliced strawberries. Finish with a light drizzle of maple syrup. Serve immediately for the best icy, creamy texture.

Nutrition per serving

339 kcal

Calories

Protein

61g

Carbs

Fat

Fiber

Notes

•For the thickest texture, freeze the serving bowls for 5 minutes while you gather ingredients.
•If your blender struggles, pulse first and add water 1 tablespoon at a time; too much liquid will make the bowl soupy.
•Traditional versions are often sweetened with guarana syrup, but agave syrup can be used if guarana syrup is unavailable.
•Choose a vegan granola, as some commercial granolas contain honey or dairy.

Background

Acai na tigela became especially popular in Brazil's northern Amazon region, where acai has long been a staple food, and later evolved into the chilled, sweet bowl widely associated with beach culture in Rio de Janeiro. The modern version often blends frozen acai with fruit and tops it with granola and banana for a refreshing snack or light meal.

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