Coconut Chia Acai Bowl Recipe

Prepare frozen fruit

Break frozen acai packets or cubes into smaller pieces if large so they blend evenly. Measure out frozen mango and pineapple so they are ready to add to the blender.

Blend base

Add the frozen acai, frozen mango, frozen pineapple, 1 whole peeled banana (reserve the remaining half for topping), 3 tablespoons chilled coconut water, and optional 1/2 cup Greek yogurt into a high-speed blender. Secure lid.

Process to smooth

Blend on high, pausing to scrape down sides as needed. If mixture is too thick to move, add coconut water 1 tablespoon at a time until it moves but remains very thick and spoonable (aim for an ice-creamlike texture). Add 1 teaspoon maple syrup or agave if extra sweetness is desired. Blend briefly to combine.

Check consistency

The base should be thick enough to hold toppings (like soft-serve ice cream). If it's too thin, add a few more frozen mango or pineapple pieces and pulse. If too thick, add up to 1 more tablespoon coconut water.

Spoon the blended acai-mango pineapple base into 2 serving bowls, dividing evenly.

Prepare fruit toppings

Thinly slice the reserved half banana and the half apple. Rinse and drain the blueberries. Pat fruit dry with paper towel if very wet so toppings don't sink.

Assemble toppings

On each acai bowl, arrange banana slices and apple slices on one side, scatter blueberries on another area, and sprinkle 1/2 tablespoon chia seeds, 1 tablespoon shredded coconut, and 1/4 cup hemp granola over the top.

Finish and garnish

Add a few extra toasted coconut flakes or a sprig of fresh mint if desired. Serve immediately with a spoon so the base remains thick and cold.