Infused Açaí Bowl
A refreshing Brazilian açaí bowl blended with cannabis coconut oil and topped with granola, banana and honey.
This cannabis infused açaí bowl recipe brings the bold, savory flavors of Brazilian cuisine together with infused olive oil for a hearty, infused meal that is deeply satisfying. Brazilian savory dishes like pao de queijo, coxinhas, and farofa use generous amounts of fat, making them perfect candidates for cannabis infusion. Enjoy Brazilian comfort food with a measured, consistent dose. An infused acai bowl blends frozen acai pulp with cannabis tincture and banana into a thick, purple smoothie base topped with granola and fruit.
- 2 packs (200g) frozen açaí puree
- 1 frozen banana
- ½ cup almond milk
- 1 tbsp cannabis coconut oil, melted
- Toppings: granola, sliced banana, strawberries, honey, shredded coconut
- Blend frozen açaí puree, frozen banana, almond milk and cannabis coconut oil until thick and smooth.
- Pour into a bowl.
- Top with granola, sliced banana, strawberries, shredded coconut and a drizzle of honey.
- Serve immediately.
Dosing Tips for Your Infused Açaí Bowl
- Brazilian savory snacks are often eaten in multiples. If making coxinhas or pao de queijo, keep each piece at 2.5-5 mg so eating 2-3 stays within a safe range.
- Mix infused olive oil into the dough or filling thoroughly. Brazilian cheese bread dough, for example, incorporates oil homogeneously.
- Calculate total THC in the batch and divide by the number of pieces. Weigh dough portions for consistency.
- These starchy, fatty dishes can delay onset to 60-120 minutes. Eat a controlled portion and wait before having more.
- Add tincture to the blender with the acai and banana so the dose distributes evenly through the bowl.
Common Mistakes to Avoid
- Frying cannabis-infused dough in hot oil wastes the THC as it leaches into the frying oil. Bake instead, or add the cannabis element after frying.
- Adding cannabis fat to farofa over high heat on the stovetop. Cook the farofa first, then stir in cannabis butter off the heat.
- Making pao de queijo dough too wet by adding extra cannabis oil without reducing another liquid. Keep the dough ratio balanced.
- Not mixing the cannabis fat into the filling or dough thoroughly, resulting in hot spots of potency.
How to Store Infused Açaí Bowl
- Cannabis pao de queijo and similar snacks keep refrigerated for 3-4 days. Reheat in the oven at 325 F (165 C).
- Unbaked cannabis pao de queijo dough balls freeze beautifully for up to 2 months. Bake from frozen, adding a few extra minutes.
- Cannabis farofa stores in an airtight container at room temperature for up to a week.
- Serve immediately; acai bowls melt and lose their thick texture within 20 minutes.
Variations & Ideas
- Make cannabis pao de queijo by replacing the regular oil in the dough with cannabis-infused oil for cheesy, gluten-free bites.
- Stir cannabis butter into farofa with bacon and egg for a rich, infused Brazilian side dish.
- Fill cannabis-infused empanada dough with seasoned meat or cheese for a savory, portable edible.
- Top with toasted coconut flakes, cacao nibs, and a drizzle of honey for a classic Brazilian acai experience.
Frequently Asked Questions
Yes, pao de queijo is excellent for cannabis infusion. The recipe traditionally uses oil, which you can replace with cannabis-infused oil. The tapioca starch dough integrates the oil completely, and the strong cheese flavor masks any herbal notes. Bake at moderate heat to preserve potency.
Yes, but avoid deep frying in cannabis oil. Instead, make the coxinha dough or filling with cannabis butter, shape and bread them, then bake at stovetop. Baking instead of frying preserves the THC and is actually a lighter, healthier preparation.
Stir cannabis oil into your individual serving of feijoada rather than the whole pot. The rich, fatty stew of beans and pork is an ideal vehicle because the bold flavors and high fat content mask and absorb cannabis perfectly.
Cannabis butter is the most versatile for Brazilian savory cooking. Cannabis-infused olive oil works for drizzling over finished dishes. Cannabis coconut oil is used in some northeastern Brazilian recipes. Match the cannabis fat to what the original recipe calls for.
Mix a calculated amount of cannabis butter into the finished farofa and serve by the spoonful. One to two tablespoons of farofa is a typical side portion. Calculate the mg per tablespoon so you can serve precise doses as a side dish.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*