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Beverages

Coconut sugar açaí bowl

The bowl that starts the day.

Açaí on its own is tart and almost savoury; the syrup is what rounds it. A liquid sweetener blends evenly through a frozen base without leaving any grain, and a last teaspoon over the toppings finishes the bowl.

Serves
1 large bowl
Time
5 minutes
Seen from above, a hand pours coconut sugar syrup from a small glass pitcher over an açaí bowl topped with banana, strawberries, blueberries, granola and seeds.

Ingredients

Base

  • 200 g frozen unsweetened açaí purée, in two packets
  • 1 frozen banana, sliced
  • ½ cup frozen strawberries or mango
  • ⅓ cup coconut water or light coconut milk, just enough to get the blender moving
  • 1½ to 2 tbsp coconut sugar syrup, to taste

Toppings

  • Sliced fresh banana and strawberries
  • ¼ cup granola
  • 2 tbsp toasted coconut chips
  • 1 tsp coconut sugar syrup, drizzled over to finish

Method

  1. Leave the açaí packets out for a minute or two, then break them into pieces.
  2. Blend the açaí, banana, fruit, syrup and liquid on low, pushing the mixture down as you go. Keep it thick and spoonable; add liquid a splash at a time only if the blender stalls.
  3. Pour the blend into a serving bowl.
  4. Arrange the banana, strawberries, granola and coconut chips on top.
  5. Drizzle the last teaspoon of syrup over everything and eat straight away, before it melts.

Everything except the liquid goes in frozen. That is what makes the bowl thick enough to eat with a spoon rather than drink.

Made with

Coconut sugar syrup

Pours straight into iced drinks, desserts and dressings, and swaps 1:1 for cane sugar.

See the product

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