Acai Bowl with Berries and Coconut

Acai bowls are the hottest trend to hit the breakfast table in years, and with good reason. Frozen acai puree, which is made from a tropical fruit that grows in South America, is the perfect base for a thick, smoothie-like puree that’s delicious topped with any sort of fresh fruit. Look for the puree in the freezer section of well-stocked grocers and health food stores. If you don’t have toasted coconut flakes on hand, you can toast your own by spreading them on a baking sheet and toasting at 350°F (180°C) until lightly browned, about 4 minutes.

Ingredients:

  • 2/3 cup (7 oz./220 g) frozen acai puree
  • 1/2 cup (4 fl. oz./125 ml) almond milk
  • 2 Tbs. maple syrup
  • 1/4 cup (1 oz./30 g) fresh blueberries
  • 1/4 cup (1 oz./30 g) fresh raspberries
  • 2 Tbs. unsweetened toasted coconut flakes or shredded coconut

Directions:

In a blender, combine the acai puree, almond milk and maple syrup until the mixture forms a smooth puree. Pour the acai mixture into a bowl. Arrange the blueberries and raspberries on top. Sprinkle with the coconut and serve immediately. Serves 1.

Williams Sonoma Test Kitchen