Acai Bowl Recipe

If the frozen acai puree is in hard blocks, briefly run under cold water to loosen from packaging and break into pieces. Add the frozen acai, frozen mixed berries and 1 banana slices to a high-speed blender or food processor.

Pour in 120 ml almond milk. Secure lid and pulse 5–10 times to break up the ice, then blend continuously for 30–60 seconds, scraping down the sides as needed until the mixture is thick, smooth and sorbet-like. Use short pulses rather than steady blending to keep texture thick; add up to 1–2 tablespoons more milk only if the blender struggles.

Taste the acai mixture and, if needed, add 1 tablespoon honey or agave and pulse once to combine. The final texture should be scoopable but soft-serve in consistency. Transfer to a chilled bowl and set aside in the freezer for 5–10 minutes if you prefer a firmer texture.

In a small bowl, combine 1 cup Greek yogurt, 1/2 teaspoon vanilla extract and 1 teaspoon honey (if using). Stir until smooth and slightly thinned. Taste and adjust sweetness if desired.

If you want a swirl effect, spoon half of the yogurt into a piping bag or small zip-top bag and cut a corner; otherwise use a spoon.

Divide the acai sorbet base between two bowls (about 2 bowls total), smoothing the tops with the back of a spoon to create a flat surface.

Add dollops or a swirl of the prepared yogurt on top of each acai bowl (about 2–3 tablespoons yogurt per bowl). Use a spoon or the piping bag to create a decorative swirl.

Arrange sliced banana, sliced strawberries and blueberries over each bowl. Sprinkle 1/4 cup granola per bowl for crunch.

Finish with 1 tablespoon toasted shredded coconut, a light drizzle of honey (about 1/2 tablespoon per bowl), and a pinch (1/2 teaspoon) chia seeds if using.

Serve immediately so the bowls keep a soft-sorbet texture. If you prepared the acai ahead and it hardened, let sit 2–3 minutes at room temperature and stir to loosen before serving.