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Loading...Inspired by the traditional way acai is enjoyed in the northern Brazilian state of Para, this thick, frosty bowl blends pure acai pulp with banana and is topped with chewy tapioca pearls, tropical fruit, toasted Brazil nuts, and a generous drizzle of condensed milk for an authentic Paraense touch.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings2
Yield2 bowls
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 74 gCarbs
- 9 gFiber
- 42 gSugar
- 8 gProtein
- 55 mgSodium
- 620 mgPotassium
- 90 mgCalcium
- 2.5 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the acai base
- 2 packs (200 g each) unsweetened frozen acai pulp, slightly thawed
- 1 large ripe banana, sliced and frozen
- 1/2 cup frozen mango or cupuacu pulp
- 3 tablespoons cold water or guarana syrup
- 2 tablespoons sweetened condensed milk, plus more for drizzling
- 1 teaspoon fresh lime juice
For the tapioca pearls
- 1/3 cup small sago or tapioca pearls
- 2 cups water
- 1 tablespoon sugar
For the toppings
- 1 small banana, sliced on the bias
- 1/2 cup sliced fresh strawberries or mango
- 1/4 cup passion fruit pulp
- 1/3 cup toasted Brazil nuts or granola
- 2 tablespoons toasted shredded coconut
- 1 teaspoon chia seeds
Directions
- Cook the tapioca pearls: bring 2 cups of water to a boil in a small saucepan, add the pearls and sugar, then simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the pearls turn fully translucent. Drain, rinse briefly under cold water to stop the cooking, and chill until ready to use.
- Break the frozen acai pulp into chunks and place it in a sturdy blender along with the frozen banana, mango or cupuacu pulp, cold water or guarana syrup, condensed milk, and lime juice.
- Blend on high, stopping to scrape down the sides with a spatula as needed, until the mixture is thick, smooth, and spoonable rather than drinkable; add a splash more water only if the blender stalls.
- Divide the acai base between two chilled bowls, using the back of a spoon to create a shallow well in the center of each.
- Arrange the sliced banana, strawberries or mango, passion fruit pulp, and chilled tapioca pearls over the top of each bowl in colorful sections.
- Sprinkle the toasted Brazil nuts or granola, shredded coconut, and chia seeds evenly over the bowls, then finish with a slow drizzle of condensed milk across the surface.
- Serve immediately while the base is still icy cold and the toppings are crisp.
- Add a wedge of lime on the side for guests who want a brighter, more tart finish.
Cook’s Notes
- In Para, acai bowls are traditionally eaten very thick with a spoon; if yours gets too soft, return it to the freezer for 10 minutes before topping.
- Swap the guarana syrup for a splash of coconut water if you prefer a less sweet base without losing the regional character.
- Cook the tapioca pearls just before serving so they keep their pleasant chew; leftover pearls will firm up in the fridge.
- Use unsweetened acai pulp labeled as Brazilian or from Belem markets for the most authentic, earthy flavor rather than sweetened smoothie packs.
- Always chill your serving bowls in the freezer for 10 minutes to keep the acai from melting too quickly on a hot day.
