One kiwi, de-skinned (you can leave the skins on but most people prefer them off)
2tbsp coconut oil, melted
2 handfuls spinach
1 large pear, cut in to chunks
½ cup blueberries
¼ cup mixed seeds
330ml coconut water
Instructions
Directions:
In to a deep-set frying pan / wok place the mixed seeds over high heat. Regularly take the pan off the heat and shake it to get the seeds moving around. You will notice they start to swell and split. Once they have done this take them off the heat, they are now toasted, allow them to cool
For the green layer:
In to your Nutribullet (hand blender or any other smoothie maker) place the spinach, melted coconut oil, ½ the pear, all the kiwi and 1750ml coconut water, blitz until smooth and creamy (You want this layer to be thicker than the top)
Pour straight in to the bottom of a jam jar / bowl in equal amounts and pop in the freezer for 15-20 minutes to set (the coconut oil will cool and it will become a little firmer so your next layer sits on top, the longer you leave it the better, but don't let it freeze!)
For the red layer:
In to you (cleaned) Nutribullet (hand blender or any other smoothie maker) place the raspberries, remaining coconut water and pear and blitz until smooth
Once your green layer has set and is no longer runny you can add a layer of crunchy seeds followed by the red layer (be careful and slow!)
For the topping:
On top of the red layer I put some blueberry coulis followed by any remaining seeds
To make the coulis in to a shallow pan place all the blueberries and about 3 tbsp water, allow them to start to boil and as they do they will break down, keep going until the mix becomes jam like and all the water has disappeared (approximately 4-5 minutes)
Serve straight on top of your smoothie pot
Recipe by at https://thelowcarbkitchen.co.uk/layered-smoothie-pot-with-berry-coulis/