Add frozen acai puree, frozen mixed berries, frozen banana chunks and 60 ml almond milk to a high-speed blender. Pulse first to break up the frozen fruit, then blend on high until smooth and thick. If the mixture is too stiff to move, add an additional 1–2 tablespoons (15–30 ml) almond milk and pulse again. Blend for about 45–90 seconds until it reaches a soft-serve sorbet texture.

Taste the sorbet and, if you prefer it sweeter, add up to 1 tablespoon honey or agave and pulse briefly to incorporate. The final texture should be thick enough to hold a spoon upright; you want a dense, scoopable consistency rather than a pourable smoothie.

Yogurt Layer

Stir the Greek yogurt in a small bowl with 1 teaspoon vanilla extract and 1 teaspoon honey (if using) until smooth. Adjust sweetness to taste. Keep chilled until assembling.

Toppings

Prepare fresh fruit: thinly slice the banana and any larger berries or kiwi. Measure out granola, shredded coconut, and chia seeds so they are ready to top the bowl.

Assemble the bowl: Spoon or scoop the acai sorbet into a medium bowl, creating an even layer or two rounded scoops. Add a generous dollop (about 1/2 cup) of the prepared yogurt on one side or in the center, leaving room for toppings.

Arrange toppings: Fan banana slices along one side, add fresh berries beside them, sprinkle 1 cup granola over the center or a side of the bowl, and scatter 2 tablespoons shredded coconut and 1 teaspoon chia seeds over the top. Drizzle 2 teaspoons raw honey evenly over the bowl.

Serve immediately so the sorbet remains firm. Optional: garnish with a mint leaf or a few extra berries for color.