Blue Spirulina Bowl

Steps

1. If the pineapple is frozen, let it soften for 15 minutes.
2. Blend 200 g ripe banana1½ ripe bananas1½ ripe bananas300 g ripe banana2½ ripe bananas2½ ripe bananas, 100 g pineapple chunks140 ml pineapple chunks½ cup + 2 tbsp pineapple chunks150 g pineapple chunks210 ml pineapple chunks¾ cup + 2 tbsp pineapple chunks, 50 ml full-fat coconut milk50 ml full-fat coconut milk3½ tbsp full-fat coconut milk75 ml full-fat coconut milk75 ml full-fat coconut milk⅓ cup full-fat coconut milk, 100 ml coconut water100 ml coconut water¼ cup + 3 tbsp coconut water150 ml coconut water150 ml coconut water⅔ cup coconut water and 1 tsp blue spirulina powder1 tsp blue spirulina powder1 tsp blue spirulina powder1½ tsp blue spirulina powder1½ tsp blue spirulina powder1½ tsp blue spirulina powder until completely smooth and evenly blue.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
5. If it looks crumbly or powdery, add 30 ml coconut water2 tbsp coconut water2 tbsp coconut water45 ml coconut water3 tbsp coconut water3 tbsp coconut water and run Re-spin.

To serve: Top with neat rows of sliced kiwi, blueberries, banana and unsweetened coconut flakes.