Açaí na Tigela

Açaí na Tigela

Brazil's beloved Amazonian energy bowl: thick, frozen açaí pulp blended into a dense sorbet and topped with crunchy granola, sliced banana and a drizzle of honey. Traditionally eaten with a spoon, never a straw.

Prep

10 min

Total

10 min

Serves

2

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) frozen açaí pulp, unsweetened, frozen puree pack - Brazilian brands like Sambazon or Native work; do not substitute açai juice or powder
• •120 ml (½ cup) cold water or unsweetened guaraná soda, guaraná Antarctica gives the traditional Amazonian flavor; cold water works fine
• •1 tbsp honey, Brazilian wildflower or mild clover honey; adjust to taste
• •1 whole (1 medium) ripe banana, sliced into coins just before serving so it doesn't brown
• •60 g (½ cup) granola, use a simple, not-too-sweet granola; in Brazil, often homemade or a brand like Mãe Terra
• •1 tsp fresh lemon juice, optional but traditional - brightens the açai's earthy flavor

Steps

1. 1 Break the frozen açaí pulp into chunks and let it thaw for 1–2 minutes so it blends without seizing the blade.
2. 2 Add the açaí chunks, cold water (or guaraná soda), honey and lemon juice to a high-speed blender or food processor. Blend on high, stopping to scrape down the sides, until you have a thick, spoonable sorbet - about 30–60 seconds. The texture should be like soft-serve ice cream; if it's runny, add more frozen açaí, if it's too stiff, splash in a little more liquid.
3. 3 Pour the blended açaí into two chilled bowls, using the back of a spoon to smooth the surface.
4. 4 Top each bowl generously with granola and a fan of banana slices arranged across the top.
5. 5 Drizzle with a little extra honey and serve immediately with a spoon. Açaí na tigela must be eaten before it melts - it is not sipped like a smoothie.