This past weekend I was lucky enough to be invited to the opening of Smorgasburg! If you’re unfamiliar, here’s the lowdown: Smorgasburg originally started in NY but has moved to LA, where every single Sunday you can head to The Row in downtown Los Angeles and try some of the city’s best food vendors.
These acaí bowls are inspired by the Amazebowls that I had at Smorgasburg. It was SO hot that day and the first thing I ate was one of these bowls and they hit da spot. The thing that made them really good was the texture of the acai. It shouldn’t be super soupy; it should be on the thicker side. Kind of like a wonderfully textured smoothie. You want it thiccck!
The ones you see in these photos are slightly more watery than I would have liked. I think that’s what happens when you’re trying to shoot acai bowls on a super hot day. :/ It was maybe 100 degrees on this shoot day. And phew! It was a learning lesson.
You don’t HAVE to eat these in coconuts. Of course, that’s what makes them so dang pretty. If you’re not that tropical and have never opened a coconut before (do not worry, I was the same way), watch this Youtube video.
I followed the directions to a T and was successful.
The acaí packs that I really like are made by Sambazon, straight from the Brazilian amazon.
Top these with everything your heart desires. I topped mine with everything from coconut, chia seeds, raspberries, figs, flowers and bee pollen. Honestly the more stuff, the better. The different textures and fruit make it so much more tasty than just plain ol’ acaí.
And if you live in LA, you should def visit Amazebowls. If you don’t, then definitely make these and plan a trip to LA soon! Isn’t the coconut so pretty! The best part is that you can scoop out the fresh coconut flesh and eat it after you’ve eaten all the Acai!
- 3 coconuts, halved (see link above on how to open)
- 1/4 cup coconut water from the coconuts OR 1/4 cup almond milk
- 4 acaí packs
- 2 bananas, peeled
- Bee pollen
- Pistachio seeds
- Chia seeds
- Unsweetened coconut flakes
- Quartered figs
- Sliced peaches
- Edible flowers
- To a blender (preferably a super high-powered one like a Vitamix or Ninja), add the coconut water or almond milk. Add the acaí and bananas. Pulse until smooth. You may need to stop the blender and scrap down the sides. If needed, add a splash or two of coconut water or almond milk.
- Scoop (I used an ice cream scoop) the mixture into the coconut halves, if using. Top with a variety of fruit, toppings, nuts…whatever you’re into or have in the pantry.