Chill the serving bowls. Put two bowls in the freezer at least before blending. A cold bowl is the difference between a clean spoonable mound and a melted purple puddle.
Step 2 of 7
Loosen the açaí packets. Run each frozen packet under warm tap water for — just enough to free the block from the plastic. Snap each packet in half over the blender to break the puck into shards.
Step 3 of 7
Build the blend. Add the açaí pieces, frozen banana, frozen pineapple, frozen mango, frozen strawberries, coconut cream, 2 tbsp honey, and almond butter to the blender. Do not add water yet.
Step 4 of 7
Blend with the tamper. Start on low and use the tamper to push the frozen mass down into the blades. Ramp up to medium-high. Keep tamping — do NOT add liquid unless the blender truly stalls. After you should have a thick, glossy, soft-serve consistency that holds its shape on a spoon. If it's still chunky, add coconut milk 1 tablespoon at a time.
Step 5 of 7
Spoon into chilled bowls. Use a spatula to scoop and smooth the top into a flat canvas — Hawaiian bowls are presented like art.
Step 6 of 7
Layer the toppings in stripes. Lay the granola in a band across one third of the bowl. Fan the banana coins next to it. Pile the strawberry slices and blueberries in their own zones. Scatter the macadamia, coconut flakes, chia, and hemp across the seams.
Step 7 of 7
Finish. Drizzle a generous spiral of honey over everything. Sprinkle the bee pollen in the center and tuck a couple of mint leaves on top. Serve immediately with a wide spoon.