Ingredients
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For the Acai Base:
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1 cup frozen acai pulp (thawed)
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1/2 cup unsweetened almond milk
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1 tablespoon maple syrup (optional, for sweeter taste)
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For the Toppings:
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1 ripe mango, peeled and sliced into cubes
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1/2 ripe pineapple, cored and sliced into chunks
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1/2 a Passion fruit, seeded and chopped
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1/4 cup fresh blueberries
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For the Coconut Granola:
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1 1/2 cups rolled oats
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1/2 cup shredded coconut
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1/4 cup lightly packed brown sugar
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1/4 cup unsalted butter, softened
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1 teaspoon vanilla extract
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Pinch of sea salt flakes
Directions
Sub-Title: This refreshing Brazilian-inspired breakfast bowl combines a creamy acai base with sweet tropical fruits and crunchy coconut granola for a delicious and nutritious start to your day!
Description:
This vibrant and healthy vegetarian drink recipe is perfect for those looking for a tasty and easy way to kickstart their morning! Our Acai Bowl with Tropical Fruit and Coconut Granola combines the creamy goodness of açaí berries with the exotic flavors of mango, pineapple, and passionfruit, all served over a bed of crunchy and nutritious coconut granola. Plus, it’s gluten-free, high protein, and packed with antioxidants – making it a great option for busy mornings on-the-go!
Ingredients:
For the Acai Base:
– 1 cup frozen acai pulp (thawed)
– 1/2 cup unsweetened almond milk
– 1 tablespoon maple syrup (optional, for sweeter taste)
For the Toppings:
– 1 ripe mango, peeled and sliced into cubes
– 1/2 ripe pineapple, cored and sliced into chunks
– 1/2 a Passion fruit, seeded and chopped
– 1/4 cup fresh blueberries
For the Coconut Granola:
– 1 1/2 cups rolled oats
– 1/2 cup shredded coconut
– 1/4 cup lightly packed brown sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Pinch of sea salt flakes
Instructions:
1. First, prepare the coconut granola. In a large mixing bowl, combine the oats, shredded coconut, brown sugar, softened butter, vanilla extract, and pinch of sea salt. Mix well until everything is evenly combined.
2. Spread the mixture onto a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F (180°C) for about 15 minutes, stirring occasionally until golden brown. Remove from heat and let cool completely.
3. For the acai bowls, place the frozen acai pulp, almond milk, and optional maple syrup in a blender and puree until smooth. Divide the mixture between two serving glasses.
4. Top each acai bowl with a scoop of coconut granola, sliced mango, diced pineapple, chopped passionfruit, and fresh blueberries. Garnish with additional blueberries, if desired.
Serve immediately and enjoy your delicious and nutritious Brazilian-inspired breakfast!
Difficulty Level: Easy
Servings: 2
Note: The acai base can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply blend the ingredients as directed and pour them into an airtight container before assembling the bowls according to the recipe.
Steps
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1
Done
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First, prepare the coconut granola. In a large mixing bowl, combine the oats, shredded coconut, brown sugar, softened butter, vanilla extract, and pinch of sea salt. Mix well until everything is evenly combined. |
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2
Done
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Spread the mixture onto a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F (180°C) for about 15 minutes, stirring occasionally until golden brown. Remove from heat and let cool completely. |
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3
Done
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For the acai bowls, place the frozen acai pulp, almond milk, and optional maple syrup in a blender and puree until smooth. Divide the mixture between two serving glasses. |
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4
Done
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Top each acai bowl with a scoop of coconut granola, sliced mango, diced pineapple, chopped passionfruit, and fresh blueberries. Garnish with additional blueberries, if desired. |
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