Coconut Chia Acai Recipe

Prepare frozen fruit

If using fresh banana or fresh mango, slice and freeze for at least 1–2 hours in advance. Otherwise remove frozen acai packet from freezer and let sit 1–2 minutes to slightly soften so it blends more easily.

In a high-speed blender, add coconut water first (this helps blades move), then add the frozen acai purée, frozen mango, frozen pineapple, and the banana.

Add the yogurt (optional) and maple syrup (optional) for extra creaminess and sweetness.

Start blending on low and gradually increase to high. Blend until smooth and thick — the texture should be spoonable, not pourable. If mixture is too thick for your blender, add an extra 1–2 tablespoons (15–30 ml) coconut water and pulse again; if too thin, add a few more frozen fruit pieces or a little crushed ice to thicken.

Taste and adjust sweetness if needed, adding up to 1 more teaspoon maple or agave. Spoon the acai-mango base into two serving bowls, dividing evenly.

Arrange thin apple slices across the top of each acai bowl decoratively.

Scatter fresh blueberries evenly over the bowls.

Sprinkle 1/2 tablespoon chia seeds on each bowl (divide the 1 tablespoon total between the two bowls).

Sprinkle shredded coconut evenly over both bowls.

Finish with hemp granola: add about 2 tablespoons (total 1/4 cup) to each bowl for crunch. If desired, drizzle a little extra coconut water or honey over bowls just before serving.

Serve immediately with a spoon so the texture remains thick and chilled.