A deliciously nutritious 'fruit boat' breakfast idea for a morning on the move - this Almond-coconut and açai-filled recipe, from Marlena Kur's Stuffed! The Art of the Edible Vegetable Boat, looks as good as it tastes...
Almond-Coconut Açai Boats
Almond-Coconut Açai Boats
Serves 2
I N G R E D I E N T S
2 packages (3.5 ounces, or 100 grams, each) frozen unsweetened açai
1 frozen banana
1 cup (245 g) frozen pineapple
1 cup (235 ml) unsweetened almond milk
1 coconut, halved
½ cup (61 g) granola
¼ cup (18 g) toasted coconut flakes
1 cup (125 g) fresh berries, such as raspberries, blueberries, or blackberries
M E T H O D
Combine the açai, banana, pineapple, and almond milk in a blender. Puree until smooth.
Pour the smoothie into the coconut boats and top with the granola, coconut flakes, and berries. Serve immediately.
Recipe from 'Stuffed!: The Art of the Edible Vegetable Boat' by Marlena Kur, out now.
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