BEST Homemade Acai Bowl

Name: BEST Homemade Acai Bowl
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 handful Coconut Flakes (1 handful coconut flakes); 1 piece Mango (1/2 mango, diced (or ½ cup frozen diced, thawed) + 1/2 mango (or ½ cup frozen diced)); 4 pieces Strawberry (4 sliced strawberries); 1 handful Blueberry (1 small handful blueberries); 1 handful Pumpkin Seeds (1 small handful pepitas); 0 pieces Bee Pollen (Bee pollen, optional) — optional; 1 cup Pineapple (1 cup frozen pineapple chunks); 1 piece Banana (1 large banana); 7 oz Acai Pulp (7 ounces frozen unsweetened acai pulp (such as Sambazon)*); 1 tbsp Lime (1 tablespoon lime juice); ¼ cup Water (¼ cup cold water)

BEST Homemade Acai Bowl - Breakfast (Middle Eastern)

15 minAmerican

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1Place your bowls in the freezer: this will help to keep the acai from melting while enjoying it.
2Prep the toppings (before making the bowl, again to minimize melting): In a small skillet, toast the coconut over low to medium low heat until golden brown, stirring often. Immediately remove to a bowl. Dice the mango and reserve half for the acai. Slice the strawberries.
3In a large high speed or regular blender, blend the pineapple, banana and mango until somewhat combined and chunky.
4Thaw the acai pulp under warm water until it can be broken into smaller chunks, then remove the packaging. Add the acai to the blender with the lime juice and 1/4 cup cold water. Blend until smooth, stopping and stirring as necessary. (If you need a bit more water you can add it; try not to add too much in order to keep the acai texture thick. A high speed blender will work well here; with a regular blender you’ll have to stop and stir more.)
5Pour the acai mixture into the frozen bowls. Top with the fruit, coconut, pepitas, and other toppings. Serve immediately.