# Açaí Bowls with Summer Berries, Nut Granola and Coconut > Cold, spoon-thick açaí meets juicy June berries, toasted coconut and chunky nut granola. Almond butter and a little honey round out the tart fruit, while cacao nibs keep each bite pleasantly bitter and crisp—a good Sunday breakfast after a run. - URL: https://www.chezjk.com/recipes/summer-acai-bowl-with-fresh-berries-nut-seed-clusters-coconut - Author: Jonathan Katzman - Cooked and photographed: 2022-06-19 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, paleo, dairy-free ![Açaí Bowls with Summer Berries, Nut Granola and Coconut](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F46c780eecca2de5b.jpg) ## Thick Açaí Base Frozen banana gives unsweetened açaí a creamy, spoonable texture without much added liquid. Keeping the blend thick lets the toppings sit on the surface rather than sink. ### Ingredients - 400 g frozen unsweetened açaí purée - 2 medium ripe bananas, sliced and frozen - 2 cups frozen mixed berries - 1/4–1/2 cup cold water, as needed for blending ### Instructions 1. Chill four serving bowls in the freezer while preparing the toppings. 2. Briefly temper the açaí packets until they can be broken into pieces, without letting them become liquid. 3. Add the açaí, frozen bananas, frozen berries and 1/4 cup water to a high-powered blender. Blend using the tamper, stopping to scrape down as needed. Alternatively, process in a food processor. 4. Add additional water only a tablespoon at a time. Stop when smooth and thick enough to hold a spoon track; divide among the chilled bowls immediately. ### Notes - For the leftover-based version, use about 4 cups of safely stored frozen prepared açaí base. Temper just until scoopable, then stir or briefly process until smooth; omit the fresh-base ingredients. - If the blend loosens too much, freeze it for 15–20 minutes before topping. ## Chunky Nut-and-Seed Granola Coarsely chopped nuts and seeds make substantial clusters that stay crunchy against the frozen base. A modest amount of honey binds them without making the bowl overly sweet. ### Ingredients - 1/3 cup raw almonds, coarsely chopped - 1/3 cup raw walnuts, coarsely chopped - 1/3 cup raw pecans, coarsely chopped - 2 tablespoons raw pumpkin seeds - 2 tablespoons raw sunflower seeds - 2 tablespoons honey - 1 tablespoon melted coconut oil - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine sea salt ### Instructions 1. Heat the oven to 300°F. Line a small rimmed baking sheet with parchment. 2. Mix the nuts and seeds with the honey, coconut oil, cinnamon and salt until evenly coated. 3. Press into a compact layer about 1/2 inch thick. Bake for 20–25 minutes, rotating the tray once, until fragrant and golden at the edges. Check early to prevent scorching. 4. Cool completely without stirring, then break into clusters. Use about 1/4 cup per bowl and save any extra. ### Notes - A ready-made gluten-free, grain-free nut granola can replace this component. ## Summer Berries and Finishing Toppings Fresh berries contrast with the frozen base, while coconut, cacao nibs and granola provide distinct kinds of crunch. Keep the almond butter in a separate spoonful so its richness does not obscure the fruit. ### Ingredients - 1 lb fresh strawberries, hulled and sliced - 1 cup fresh blueberries - 1/2 cup fresh blackberries - 1/3 cup unsweetened wide coconut flakes - 1/4 cup unsweetened almond butter - 1/4 cup thick chilled unsweetened coconut cream - 2 tablespoons cacao nibs - 2 teaspoons honey - 1 teaspoon food-grade bee pollen ### Instructions 1. Spread the coconut flakes on a baking sheet and toast at 300°F for 3–5 minutes, watching closely, until pale golden. Cool completely. 2. Wash the berries and dry thoroughly. Hull and slice the strawberries, leaving the other berries whole. 3. Stir the almond butter until spoonable. Scoop the thick coconut cream from a chilled can, leaving the watery liquid behind. 4. Divide the fruit, toasted coconut, almond butter, coconut cream and cacao nibs among the bowls. Finish with a thin drizzle of honey and a small pinch of bee pollen. ### Notes - Omit bee pollen for anyone with pollen or bee-product allergies. - Use ripe early-summer Bay Area berries; their sweetness should carry most of the bowl. ## Overall Timing / Workflow Prepare everything that can wait before blending the açaí. The frozen base should be the last thing made and the first thing served. ### Instructions 1. 0:00 — Heat the oven and mix the granola. Bake for 20–25 minutes. 2. 0:20 — Toast the coconut alongside the granola for its final few minutes, using a separate tray. Let both cool completely. 3. 0:25 — Wash and dry the berries, slice the strawberries and set out the remaining toppings. Chill the serving bowls. 4. 0:45 — Blend the açaí base, divide among bowls, add the toppings and serve immediately. With premade granola and toasted coconut, the bowls take about 15 minutes. ## Plating Distinct sections keep the colors clear and let each spoonful pick up a different balance of fruit, creaminess and crunch. ### Instructions 1. Smooth the açaí into four chilled bowls. 2. Arrange strawberries along one edge and blueberries along another. Spoon almond butter and coconut cream against the opposite side. 3. Add granola across part of the fruit, then scatter coconut and cacao nibs over the center. Place the blackberries on top and finish with honey and bee pollen. ## Leftover Path Storing the base separately preserves its frozen texture and prevents the crunchy toppings from becoming soggy. ### Instructions 1. Freeze unused açaí base promptly in individual airtight containers for up to 1 month for best texture. Temper briefly and stir or process before serving with fresh toppings. 2. Store washed, thoroughly dried berries in the refrigerator and use within 1–2 days. 3. Keep fully cooled granola and toasted coconut in separate airtight containers at room temperature for up to 1 week. 4. For an already assembled leftover bowl, remove crunchy toppings where practical and freeze promptly; expect the fruit to soften when thawed. Do not refreeze a bowl that has sat at room temperature for more than 2 hours. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.