Recipe · Smoothie Bowls
The Wild Acai Smoothie Bowl
- Prep
- 10 min
- Total
- 10 min
- Serves
- 2 bowls
Nobody warns you that a good acai bowl lives or dies on thickness. Blend it loose and you've made a smoothie in a bowl; the toppings sink and it's soup by the time you sit down.
The trick is keeping everything frozen and using as little liquid as the blender will tolerate. Coconut water, not juice — you want the acai to taste like acai, not like a fruit cup.
This is the version we make on weekday mornings. It takes ten minutes and it's genuinely worth setting the alarm five minutes earlier for.
Ingredients
For the base
- 2 frozen unsweetened acai packs (100g each)
- 1 frozen banana
- 80ml coconut water, plus a splash more if needed
- 1 tbsp almond butter
To top
- ½ banana, sliced
- 1 kiwi, sliced
- A handful of blueberries
- 2 tbsp granola
- 1 tsp cacao nibs
- A scatter of goji berries
Method
- Run the frozen acai packs under warm water for a few seconds so they break up easily, then snap into pieces into a blender.
- Add the frozen banana, coconut water and almond butter. Blend on low, pushing down with the tamper, until thick and smooth — it should be too thick to pour. Add coconut water a splash at a time only if the blender stalls.
- Spoon into two chilled bowls and smooth the tops.
- Arrange the toppings in neat rows — banana, kiwi, blueberries, granola — then finish with cacao nibs and goji berries. Eat immediately, while the base is still frozen.