Açaí na Tigela (Brazilian Açaí Bowl)

• Prep time: 10 mins

• Cook time: 0 mins

• Total time: 10 mins

• Servings: 2 bowls

• Country of Origin: Brazil

Description

• Originating from the Amazon region and popularized in Rio de Janeiro beach culture during the 1990s.

• Frozen açaí palm fruit pulp blended with guarana syrup into a thick, slushy sorbet consistency.

Presentation

• Served in deep bowls.

• Artfully topped with arranged rows of sliced banana, granola, and a drizzle of condensed milk.

Ingredients

• 2 packs (100g each) frozen unsweetened açaí pulp (slightly thawed)

• 1 ripe banana (frozen)

• 2 tbsp guarana syrup (or honey / maple syrup)

• 1/4 cup apple juice or coconut water (for blending)

• Toppings: Sliced fresh banana, crunchy granola, powdered milk or condensed milk

Directions

• Break frozen açaí pulp into pieces and place into a high-powered blender or food processor.

• Add frozen banana slice, guarana syrup, and a small splash of apple juice.

• Blend on low speed, using a tamper tool to push ingredients into blades until thick and sorbet-like.

• Scoop thick frozen açaí mixture into chilled serving bowls.

• Top with arranged sliced fresh bananas, granola, and optional drizzle of condensed milk.

Optional Variations

• Açaí com Morango: Blend with frozen strawberries and top with fresh strawberry slices.

• Açaí Paraense: Serve unsweetened açaí pulp alongside fried fish or tapioca pearls (traditional Northern style).

Cooking Tips

• Use minimal liquid when blending to maintain a thick, spoonable texture that supports toppings without sinking.

• Chilling bowls in the freezer prior to serving prevents açaí from melting quickly.

Nutrition Facts (Per Serving)

• Calories: 280 kcal

• Carbohydrates: 48 g

• Protein: 4 g

• Fat: 8 g

• Saturated Fat: 1.5 g

• Sodium: 35 mg

• Fiber: 6 g

• Sugar: 30 g