It looks like a dessert, and it even tastes like one – that’s the beauty of an acai bowl, the rare dish that’s as healthy as it is delicious. Here, acai berries blended into a sorbet is the main component, dressed with a medley of delicious tropical ingredients like coconut cream and bananas.
The fruit itself is native to the northern reaches of South America and is known for its high amounts of antioxidants. Its benefits reads like a wish list for anyone aspiring to better health: aiding weight loss and digestion, promoting skin health while boosting your immune system and energy levels.
One caveat though: the recipe has several steps so the quantities provided is good enough for at least 20 servings. Sure that means working with large batches, but you'd have acai bowls in an instant once the hard work is done.
One tip: Keep the acai pulp and sorbet as cold as possible as it tends to oxidise quickly when it melts. Here's the recipe:
SEE ALSO: How To Upgrade Your Rice Bowl
The fruit itself is native to the northern reaches of South America and is known for its high amounts of antioxidants. Its benefits reads like a wish list for anyone aspiring to better health: aiding weight loss and digestion, promoting skin health while boosting your immune system and energy levels.
One caveat though: the recipe has several steps so the quantities provided is good enough for at least 20 servings. Sure that means working with large batches, but you'd have acai bowls in an instant once the hard work is done.
One tip: Keep the acai pulp and sorbet as cold as possible as it tends to oxidise quickly when it melts. Here's the recipe:
Image credit: Tanjong Beach Club
Step 1 Make the Acai Mix
Makes 20 servings
200g frozen Acai Pulp/Puree
1200g frozen bananas peeled and sliced
520g Apple Juice
350g Chilled Coconut Cream
50g Chilled
Agave Syrup
45g Apricot Liqueur
Procedure:
1. Mix apple juice, coconut cream, apricot liqueur and agave together. Reserve in fridge.
2. Blend the Acai pulp and bananas with the liquid mix until smooth.
3. Churn in ice cream machine and freeze well.
Step 2 Make the Inca Confit
Makes 25 servings
100g Dried Cranberries
150g halved gooseberies
250g Dried Apricots
30 g Soft brown Sugar
1 pc Cinnamon Stick
3 Bay Leaves
750ml Hot Water
Procedure:
1. Soak dried fruits in hot water for 1 hour.
2. Drain and combine water, sugar, cinnamon and bay
3. When simmering and sugar has dissolved, add fruits and cook out for 20 mins or until thickened. Mash slightly and let cool.
Step 3: Assemble!
For one bowl
150g Acai Mix
1tbsp Inca Confit
2tbsp Granola
Diced Mangoes
Blueberries
Raspberries
Toasted Coconut Flakes
Procedure:
1. Portion Acai mix into frozen stone bowl.
2. Place a spoonful of inca confit in the middle of the mix.
3. Put mango, blueberries and raspberries around the inca confit.
4. Sprinkle the hazelnut granola and coconut flakes on top to finish.
Makes 20 servings
200g frozen Acai Pulp/Puree
1200g frozen bananas peeled and sliced
520g Apple Juice
350g Chilled Coconut Cream
50g Chilled
Agave Syrup
45g Apricot Liqueur
Procedure:
1. Mix apple juice, coconut cream, apricot liqueur and agave together. Reserve in fridge.
2. Blend the Acai pulp and bananas with the liquid mix until smooth.
3. Churn in ice cream machine and freeze well.
Step 2 Make the Inca Confit
Makes 25 servings
100g Dried Cranberries
150g halved gooseberies
250g Dried Apricots
30 g Soft brown Sugar
1 pc Cinnamon Stick
3 Bay Leaves
750ml Hot Water
Procedure:
1. Soak dried fruits in hot water for 1 hour.
2. Drain and combine water, sugar, cinnamon and bay
3. When simmering and sugar has dissolved, add fruits and cook out for 20 mins or until thickened. Mash slightly and let cool.
Step 3: Assemble!
For one bowl
150g Acai Mix
1tbsp Inca Confit
2tbsp Granola
Diced Mangoes
Blueberries
Raspberries
Toasted Coconut Flakes
Procedure:
1. Portion Acai mix into frozen stone bowl.
2. Place a spoonful of inca confit in the middle of the mix.
3. Put mango, blueberries and raspberries around the inca confit.
4. Sprinkle the hazelnut granola and coconut flakes on top to finish.
