From the kitchen
Tropical Açaí Bowl Base
Thick-blended açaí, frozen banana, and canned coconut milk topped with kiwi and hemp seeds for a rich, spoonable bowl.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 packet (100g) Frozen Açaí Purée
- 1 Frozen Banana
- 1/3 cup Canned Coconut Milk, well shaken
- 1 tbsp Honey
- Sliced Kiwi, Hemp Seeds, and Granola, to top
Method
- Break the açaí packet into chunks and add to a high-powered blender with the frozen banana.
- Add the coconut milk and honey.
- Blend on low, pushing down with a tamper as needed, until thick and just smooth — this should be spoonable, not drinkable.
- Pour into a bowl and top with sliced kiwi, hemp seeds, and granola.
Kitchen note
Canned coconut milk's fat content is what gives this bowl its thick, ice-cream-like texture — a lighter carton coconut milk will blend thinner and won't hold toppings on the surface the same way.
Culinary Library
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