Brazilian Acai Bowl with Vegan Tropical Fruit Compote

Allergens

Nuts (Almond Milk)

Ingredients

• 2 cups frozen acai puree
• 1 cup almond milk
• 2 cups mixed tropical fruits (mango, pineapple, kiwi)
• 1/4 cup agave nectar
• 1/2 cup shredded coconut, toasted

Instructions

1. In a blender, combine the acai puree and almond milk. Blend until smooth and creamy.
2. In a separate pan, combine the tropical fruits, agave nectar, and 1/4 cup of water. Cook over medium heat for 5 7 minutes or until the fruits are tender and slightly caramelized.
3. To assemble the bowl, pour the acai mixture into a large glass or bowl. Top with the warm tropical fruit compote, and finish with a generous sprinkle of toasted shredded coconut.

Chef’s Insight

The key to this dish is the perfect balance between the cool, creamy acai base and the warm, sweet tropical fruit compote.

Notes

This recipe is suitable for vegan and gluten-free diets.