We flipped when we found this recipe on The Chalkboard Mag. These summer acai bowls served in a coconut are almost too pretty to eat… but not quite! Here’s how it’s done.
For the base:
blender or Vitamix + tamper
serving bowls or mature coconuts
soup spoons or tablespoons
For the toppings:
small bowls or ramekins, 1 for each topping
small serving spoons, 1 for each topping
1 frozen acai pack
1/2 cup frozen blueberries
1/4 cup frozen pineapple
1/2 cup hemp or almond milk
1 tsp agave
Use a blender to combine the ingredients into a smooth, homogenous mixture. It may be a little stiff and difficult to blend at first. If you are using a Vitamix, use the tamper to help move things around.
Display each topping in its own bowl with a serving spoon, and arrange them in an “assembly line” on a table or countertop. Present the granola first, fresh fruit next and the rest of the topping options to follow. Edible flowers should appear last.
Prepare the base just before it’s time to eat. To serve, spoon the desired amount of acai base into a chilled bowl or frozen coconut half. Allow guests to top the acai as desired.
Pro Tip: To make the bowls extra pretty and uber-Instagrammable, don’t clump like colors! Separate similar-colored ingredients to create an eye-grabbing rainbow effect that highlights the different textures.