Açaí bowl

Açaí bowl

By
From
Cabana The Cookbook
Serves
3-4
Makes
500 ml
Photographer
Martin Poole

When São Paulo’s Mercado Municipal stirs into life at 6.00 a.m, you’ll often find Paulistas fuelling their morning shopping with an açaí bowl from a fruit or juice stall. This powerhouse breakfast features Brasil’s most famous superfood: açaí (pronounced ‘ah-sigh-ee’), a bright purple berry from the Amazon that’s gaining worldwide attention for its antioxidant and energy-boosting properties. If you can’t find the pulp, you can freeze store-bought mixed smoothies made with açaí juice, in which case you’ll probably need less apple or orange juice. Decant the smoothie into a sealable plastic bag and leave in the freezer for three hours, or overnight.

Ingredients

Quantity Ingredient
250g frozen acai pulp
4 large ripe bananas, peeled and sliced
75-100ml orange or apple juice
6-8 tablespoons Mango and coconut granola crunch
200g strawberries, hulled and sliced

Method

  1. Break up the frozen açaí pulp while it’s still in its packaging. Open the packet and put the pulp in a blender with 2 sliced bananas. Add a splash of juice and blend at high speed until you get a purée with the consistency of a soft sorbet. If you prefer it thinner, add a touch more juice and blend again. Pour into individual bowls and sprinkle over the granola. Top with sliced strawberries and the remaining sliced bananas and serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again