Açaí Bowl (Açaí na Tigela)

Name: Açaí Bowl (Açaí na Tigela)
Prep time: 10 min
Total time: 10 min
Cuisine: Brazil
Ingredients: 4 frozen unsweetened açaí pulp packets (about 7 oz / 200 g each), 1¾ lb (800 g) total; 3 medium bananas (about 1 lb / 450 g), peeled, sliced and frozen; ½ cup (120 ml) cold water or coconut water, plus a little more if needed; 2–3 tbsp (30–45 ml) guaraná syrup or maple syrup, to taste; 1½ cups (150 g) granola; 2 bananas, sliced; Extra guaraná syrup or maple syrup, for drizzling

Açaí na tigela Say it: ah-sah-EE nah tee-GEH-lah

By the Passport Plate editors. Published November 6, 2026.

Jump to recipe Pin it

Açaí na tigela is Brazil's favourite frozen bowl: thick, deep-purple açaí pulp blended with frozen banana and spooned into a chilled bowl, then covered with crunchy granola and banana slices. It is eaten everywhere from beach kiosks to shopping-centre food courts, most often as an afternoon snack or a light lunch after a workout. The flavour is earthy and faintly bitter, balanced by the sweetness of banana and syrup, and the texture sits somewhere between ice cream and a thick smoothie.

Açaí Bowl (Açaí na Tigela)

Açaí na tigela

Pronounced ah-sah-EE nah tee-GEH-lah

Serves: 4
Prep: 10 min
Cook: —
Total: 10 min
Level: Easy

Also egg-free.

Allergens: contains nuts. Check labels on packaged ingredients.

Ingredients

4 servings

For the açaí base

4 frozen unsweetened açaí pulp packets (about 7 oz / 200 g each), 1¾ lb (800 g) total
3 medium bananas (about 1 lb / 450 g), peeled, sliced and frozen
½ cup (120 ml)120 ml (½ cup) cold water or coconut water, plus a little more if needed
2–3 tbsp (30–45 ml)30–45 ml (2–3 tbsp) guaraná syrup or maple syrup, to taste

To serve

1½ cups (150 g)150 g (1½ cups) granola
2 bananas, sliced
Extra guaraná syrup or maple syrup, for drizzling

Method

Chill four shallow bowls in the freezer for 10 minutes and set out the granola and sliced banana before you start blending, because the açaí softens quickly.
Run the sealed açaí packets under warm water for 10 seconds, then snap the frozen pulp into rough chunks with a knife. Cut the frozen banana slices into smaller pieces so the blender can handle them.
Put half the açaí chunks and half the frozen banana in a strong blender with half the cold water. Pulse 6–8 times, then blend on low, stopping to scrape down the sides with a spatula and adding only a splash more water to keep the blades moving.
Blend until thick, smooth and glossy like soft-serve — the mixture should mound on a spoon rather than pour. Scrape it into a chilled bowl and repeat with the remaining açaí, banana and water.
Taste the base and stir in guaraná syrup or maple syrup a little at a time; it should be barely sweet, with the earthy açaí still coming through.
Spoon the açaí into the chilled bowls, smooth the surface lightly and top generously with granola and banana slices.
Drizzle with a little more syrup and serve immediately, while the base is still firm and cold.

Regional variant: Savory Pará-style açaí (Açaí salgado do Pará)

In Belém the pulp is blended with only cold water, no banana and no sugar, until it is a thick, dark purée, and served at room temperature in a gourd or bowl. It is eaten with farofa de tapioca (toasted tapioca starch) sprinkled on top, a pinch of salt or sugar to taste, and grilled or fried dried shrimp or river fish such as pirarucu on the side.

Cook's notes

Keep every ingredient frozen and work fast; once the açaí starts to melt it turns soupy and loses its scoopable texture.
A weak blender struggles with frozen pulp, so blend in two batches and add liquid one tablespoon at a time rather than pouring it in.
If you need the bowl gluten-free, check the granola label — some blends include barley malt or wheat.

Serve with

Serve as a snack or light meal, with a glass of guaraná soda or an iced coconut water.

Make ahead and storage

Best eaten straight away; the blended base can be packed into a container and frozen for up to 1 week, then briefly reblended before serving.

Açaí Bowl (Açaí na Tigela)