Matcha Avocado Bowl

Steps

1. Blend 200 ml semi-skimmed milk200 ml semi-skimmed milk⅔ cup + 3 tbsp 2% milk300 ml semi-skimmed milk300 ml semi-skimmed milk1¼ cups 2% milk, 2 tsp matcha powder2 tsp matcha powder2 tsp matcha powder1 tbsp matcha powder1 tbsp matcha powder1 tbsp matcha powder and 20 g baby spinach150 ml baby spinach⅔ cup baby spinach30 g baby spinach230 ml baby spinach1 cup baby spinach until no leafy bits or matcha lumps remain.
2. Add 70 g ripe Hass avocado½ ripe Hass avocado½ ripe Hass avocado105 g ripe Hass avocado1 ripe Hass avocado1 ripe Hass avocado, 150 g frozen ripe banana slices240 ml frozen ripe banana slices1 cup frozen ripe banana slices225 g frozen ripe banana slices360 ml frozen ripe banana slices1½ cups frozen ripe banana slices and 1 tbsp honey1 tbsp honey1 tbsp honey1½ tbsp honey1½ tbsp honey1½ tbsp honey. Blend until completely smooth and pale green.
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. Toast 2 tbsp unsweetened coconut flakes2 tbsp unsweetened coconut flakes2 tbsp unsweetened coconut flakes3 tbsp unsweetened coconut flakes3 tbsp unsweetened coconut flakes3 tbsp unsweetened coconut flakes in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden. Let them cool.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
6. If it looks crumbly or powdery, add 30 ml semi-skimmed milk2 tbsp semi-skimmed milk2 tbsp 2% milk45 ml semi-skimmed milk3 tbsp semi-skimmed milk3 tbsp 2% milk and run Re-spin.
7. Peel and slice 70 g kiwi1 kiwi1 kiwi105 g kiwi1½ kiwis1½ kiwis. Scoop into bowls and top with the kiwi, the toasted coconut and 1 tsp chia seeds1 tsp chia seeds1 tsp chia seeds1½ tsp chia seeds1½ tsp chia seeds1½ tsp chia seeds.

To serve: Serve right away, while the coconut is still crisp.