Take the frozen acai sachets out of the freezer and run them under warm water for about 10 seconds. You will feel the sachet soften slightly, and the deep purple colour will start to look glossy through the plastic. Break the sachet into a few chunks with your hands.

Drop the broken acai chunks into your blender or food processor. Add the sliced banana, frozen mixed berries, almond milk, chia seeds, and peanut butter. The mixture will look very dark and dense at this point — almost like a thick purple sludge.

Blend on low speed for about 20 seconds. You will hear the motor labouring slightly as the frozen fruit breaks down. Scrape down the sides of the blender with a spatula — you will see streaks of darker purple where the acai has stuck.

Blend again on medium speed for another 15 seconds. The sound will change from a loud chopping noise to a smoother, creamier hum. The mixture should look thick and velvety, like a very soft sorbet that holds its shape when you stop the blender.

If the mixture is too thick to blend (you will hear the blades spinning freely), add another tablespoon of almond milk and pulse briefly. If it looks too thin and runny — like a regular smoothie — add a handful of ice cubes or a few extra frozen berries.

Divide the smoothie base between two bowls. Use the back of a spoon to create a smooth, even surface. The colour should be a vivid, deep purple — almost like a sunset sky. The texture should be thick enough that a spoon can stand upright in the middle.

Add your toppings immediately. Sprinkle the granola in a stripe down the centre, fan out the banana slices on one side, dot the fresh blueberries around, and finish with a scatter of coconut and pumpkin seeds. The contrast of colours — purple, yellow, blue, white, and green — is part of the fun.

Serve straight away. The base will begin to soften and melt within a few minutes, so eat it while the toppings are still crunchy and the bowl is cold.