Acai na Tigela

Name: Acai na Tigela
Total time: 10 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 400 g frozen unsweetened acai pulp, in blocks; 1 banana, frozen in chunks; 60 ml guarana syrup, or 2 tbsp honey; 60 ml cold water; 1 banana, sliced, to serve; 80 g granola; 1 tbsp coarse cassava flour, optional

by CommunityKitchen

BrazilianEasy10 minServes 2

The thick near-frozen acai bowl that travelled from Para down the coast to Rio's beach kiosks, blended stiff enough to stand a spoon in and topped with granola and banana.

Per
serving

430kcal

6gprotein

62gcarbs

19gfat

Ingredients

400 g frozen unsweetened acai pulp, in blocks
1 banana, frozen in chunks
60 ml guarana syrup, or 2 tbsp honey
60 ml cold water
1 banana, sliced, to serve
80 g granola
1 tbsp coarse cassava flour, optional

Before you cook

Break the frozen acai pulp into rough pieces straight from the freezer.
Chill two bowls in the freezer for five minutes.
Slice the fresh banana for the topping.

Steps

Put the frozen acai, the frozen banana chunks and the guarana syrup into a blender.
Add the cold water and blend on high for about one minute, stopping to push the mixture down as needed.
Stop as soon as it is smooth and holds a peak, because any longer and the friction will melt it.
Taste it and blend in a little more syrup if the acai is very bitter.
Spoon the acai into the chilled bowls and level the surface.
Cover it with the granola and the sliced banana.
Sprinkle over the cassava flour for the northern texture and eat immediately.

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