Brazilian Acai Berry Smoothie Bowl

Name: Brazilian Acai Berry Smoothie Bowl
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 7 oz (two 3.5-oz packs) (200 g) unsweetened frozen acai puree packs, frozen; run packs under warm water for 10 seconds, then break into pieces; 1 large (120 g) ripe bananas, peeled, sliced and frozen solid; 1 cup (150 g) blueberries, frozen; ½ cup (120 ml) unsweetened almond milk, cold, plus 1 to 2 tablespoons extra if needed; 1 tablespoon (21 g) honey or maple syrup (optional); ½ cup (60 g) granola; 2 tablespoons (10 g) unsweetened coconut flakes, toasted; 1 medium (100 g) ripe banana, peeled and cut into ¼-inch (6 mm) slices; ½ cup (75 g) fresh blueberries, rinsed and dried

From the MyKitchenBank Kitchen

A thick, spoonable acai bowl blended from frozen acai puree, banana and blueberries, then topped with crunchy granola, sliced banana, blueberries and toasted coconut flakes. Ready in 15 minutes.

Prep: 10 min
Cook: 3 min
Wait: 2 min
Total: 15 min
Makes: 2 bowls (about 1½ cups / 360 ml base each)

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Ingredients

2 servings

For the base
7 oz (two 3.5-oz packs) (200 g) unsweetened frozen acai puree packs, frozen; run packs under warm water for 10 seconds, then break into pieces
1 large (120 g) ripe bananas, peeled, sliced and frozen solid
1 cup (150 g) blueberries, frozen
½ cup (120 ml) unsweetened almond milk, cold, plus 1 to 2 tablespoons extra if needed
1 tablespoon (21 g) honey or maple syrup (optional)
For the toppings
½ cup (60 g) granola
2 tablespoons (10 g) unsweetened coconut flakes, toasted
1 medium (100 g) ripe banana, peeled and cut into ¼-inch (6 mm) slices
½ cup (75 g) fresh blueberries, rinsed and dried

Equipment (5)

High-speed blender (at least 1000 watts) with tamper
Small dry skillet (8-inch / 20 cm) for toasting coconut
2 serving bowls (about 3-cup / 750 ml)
Sharp knife and cutting board
Rubber spatula

Steps

Before you start

Keep the acai packs, banana and blueberries frozen solid until blending; this is what makes the bowl thick.
Chill your serving bowls in the freezer for 10 minutes if you have time, so the base stays thick longer.
Slice the topping banana just before serving so it doesn't brown.
Have a tamper or sturdy spoon ready: a thick base needs a little help moving around the blender.

1
Toast the coconut
- Place the coconut flakes in a small dry skillet over medium-low heat.
- Stir constantly for 2 to 3 minutes.
- Tip onto a plate right away to stop the cooking.
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Ready when: Flakes are light golden at the edges and smell nutty.
Tip: Coconut burns in seconds once it colors, so don't walk away.
2
Loosen the acai
- Run the sealed acai packs under warm tap water for about 10 seconds.
- Break the packs against the counter, open them, and drop the puree pieces into the blender.
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Ready when: Puree slides out in a few chunks and is still frozen.
Tip: Don't thaw it fully, or the bowl will be runny.
3
Load the blender
- Pour in the almond milk first, then add the frozen banana slices, 1 cup frozen blueberries and the honey if using.
- Liquid goes in first so the blades catch easily.
4
Blend until thick
- Start on low and increase to high.
- Blend 45 to 60 seconds, pushing the fruit down with the tamper.
- If it stalls, add 1 tablespoon almond milk at a time, up to 2 tablespoons total.
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Ready when: Texture is smooth like soft-serve ice cream and holds a spoon upright with no visible chunks.
Tip: Too much liquid makes a drinkable smoothie. Add it a spoonful at a time.
5
Rest briefly
- Scrape the base into the serving bowls, dividing evenly, and smooth the tops with the back of a spoon.
- Let sit 2 minutes while you prep the toppings.
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Ready when: Surface is set enough to hold a line drawn with a spoon.
6
Add toppings and serve
- Arrange the banana slices, fresh blueberries, granola and toasted coconut in rows over each bowl.
- Serve immediately with a spoon.
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Ready when: Toppings cover the surface in neat rows.
Tip: Add the granola last so it stays crunchy.

Good to know

Tips

Freeze the fruit solid: fresh banana or blueberries will make a thin, soupy base.
Add liquid a tablespoon at a time; a thick bowl is much easier to fix by adding liquid than by thickening.
Use unsweetened acai puree so you control the sweetness; sweetened packs can make the bowl cloying.
Work quickly after blending since the base melts in a few minutes.

Make ahead

Slice and freeze the base banana and measure the frozen blueberries up to 1 month ahead. Toast the coconut up to 3 days ahead and store airtight.

Storage & reheating

Best eaten immediately. Leftover base keeps in the freezer in a sealed container for up to 1 week; let it sit 10 minutes at room temperature, then stir or re-blend briefly. Store toasted coconut and granola airtight at room temperature for up to 1 week. Not recommended to refrigerate the assembled bowl.

Substitutions

unsweetened almond milk → Coconut water, oat milk or apple juice. Apple juice makes a sweeter bowl; use the same amount.
unsweetened frozen acai puree packs → Acai powder (2 tablespoons) plus 1/2 cup extra frozen berries. Flavor is slightly milder and the color less intense.
honey or maple syrup → Maple syrup or 1 pitted Medjool date. Use maple syrup for vegan; blend the date with the milk.
granola → Toasted chopped nuts or seeds. Makes it gluten-free if the granola is not.