Slice the bananas into 1-inch rounds and cut the peaches into chunks, removing the pit. Combine the frozen banana slices, peach chunks, and pineapple in a single layer on a baking sheet or freezer-safe container. Freeze for at least 2 hours, or up to 24 hours—the longer freezing time ensures a thicker, creamier consistency in your final bowl and prevents the smoothie from becoming too diluted as the fruit thaws during blending.

Add the frozen fruit from Step 1 to your blender along with the coconut yogurt, maple syrup, blue spirulina powder, vanilla, and a pinch of sea salt. Blend on high speed for 60-90 seconds, stopping to scrape down the sides as needed, until the mixture reaches a thick, soft-serve ice cream consistency. I like to add the sea salt here because it amplifies the fruit flavors and balances the earthiness of the spirulina—you'd be surprised how much it brightens the bowl!

Divide the blended smoothie mixture from Step 2 into bowls, using a spoon to gently scoop and create a slightly textured surface. Arrange the sliced strawberries and coconut shreds on top in whatever pattern appeals to you. Eat immediately with a spoon while the texture is thick and creamy—this is what makes a smoothie bowl different from a regular smoothie, so savor that ice cream-like consistency!