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Imagem Tropical Bowl
Chef Glauce Medeiros


  • 10.15oz (300g) of Grateful Açaí Guaraná
  • Banana
  • Mango
  • Coconut milk
  • Brazil Nut Crumble or crushed Brazil Nuts
  • For the crumble:
  • 1.7oz (50g) wheat flour
  • 1.7oz (50g) of sugar
  • 1.7oz (50g) unsalted butter
  • 2.7oz (80g) Brazil nuts


Mix the flour, sugar, and cold butter in a blender until you have a sandy texture.

Cut the Brazil nuts into small pieces, spread on a baking sheet, and bake in preheated oven at 160 ° C (320 ° F) for 14 min or until golden brown.

Let cool and break into small pieces.

Mix the açaí with half a banana and 50 ml of coconut milk, then add the rest of the sliced banana and mango slices.

Finish with Brazil Nuts or the Brazil Nut Crumble.