Vegan Brazilian Acai Bowl with Tropical Fruit Salsa and Toasted Coconut Chips
Discover this sensational vegan acai bowl recipe that combines the flavors of Brazil with a zesty tropical fruit salsa and crunchy coconut chips. Perfect for those who crave a healthy yet indulgent breakfast, this dish is sure to delight your taste buds while looking stunning on any plate. Don't miss out on trying this scrumptious recipe today!
Allergens
Nuts (almond milk)
Ingredients
- 2 frozen acai packets (100g each)
- 1 cup almond milk
- 1 banana, sliced and frozen
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/4 cup strawberries
- 1/4 cup pineapple, diced
- 1/4 cup mango, diced
- 1/4 cup lime juice
- 1/2 cup shredded coconut, toasted
Instructions
- In a blender, combine acai packets, almond milk, and banana. Blend until smooth and creamy.
- Pour the acai mixture into a bowl and use a spatula to spread evenly.
- In another bowl, toss together blueberries, raspberries, strawberries, pineapple, mango, and lime juice. Spoon the fruit salsa over the acai mixture.
- Sprinkle the toasted coconut chips over the top for added crunch and flavor.
- Enjoy immediately!
Chef’s Insight
To toast coconut chips, spread them on a baking sheet and bake at 325°F (160°C) for 8-10 minutes, stirring occasionally until golden brown.
Notes
Adjust the sweetness of the bowl by adding more fruit or a drizzle of honey or agave nectar, if needed.