Tropical Acai Bowl Smoothie (Print Version)

Lush acai base blended with tropical fruit, finished with colorful, textured toppings for a refreshing start.

# Recipe Ingredients:

→ Smoothie Base

01 - 2 packets (7 oz) frozen acai puree, unsweetened
02 - 1 medium ripe banana, sliced and frozen
03 - 1/2 cup coconut water or almond milk
04 - 1/2 cup frozen mango chunks
05 - 1/2 cup frozen pineapple chunks
06 - 1 tablespoon maple syrup, optional

→ Toppings

07 - 1/4 cup granola, gluten-free if needed
08 - 1/2 cup fresh mango, diced
09 - 1/2 cup fresh pineapple, diced
10 - 1 kiwi, peeled and sliced
11 - 2 tablespoons unsweetened coconut flakes
12 - 1 tablespoon chia seeds
13 - 1 tablespoon pumpkin seeds
14 - Fresh berries, optional

# Directions:

01 - In a high-speed blender, add the frozen acai puree, frozen banana slices, coconut water or almond milk, frozen mango chunks, frozen pineapple chunks, and maple syrup.
02 - Blend on high speed until the mixture becomes thick and creamy, scraping down the sides as needed. Add a splash more liquid only if necessary to achieve a thick consistency.
03 - Evenly divide the acai smoothie base between two serving bowls.
04 - Decoratively layer the granola, diced mango, diced pineapple, kiwi slices, coconut flakes, chia seeds, pumpkin seeds, and berries over the smoothie base, creating rows or patterns as desired.
05 - Serve promptly while the bowl is cold to maintain optimal texture.

# Expert Advice:

01 -
  • Packed with vibrant antioxidants and vitamins
  • Easily customizable with what you have on hand
  • Naturally vegan and gluten free
  • No cooking required for a speedy healthy breakfast
  • Tastes like dessert but is genuinely good for you
02 -
  • High in antioxidants especially anthocyanins from acai
  • Naturally dairy free and gluten free so it fits many diets
  • Works as breakfast or a post workout snack
03 -
  • Always add liquid slowly to achieve that extra thick base
  • Use a chilled bowl for serving which keeps everything cold and creamy longer
  • If your granola tends to get soggy wait to sprinkle it on until just before eating

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