ORANGE LAYER 

• 2 small persimmon, cut into quarters
• 2 ripe mango, peeled and cut into chunks
• ½ lemon, juice only
• 1 tablespoon (12g) almond butter
• ½ teaspoon (2.5ml) turmeric powder
• A pinch cayenne pepper
• 1 cup (240ml) coconut milk
  

PINK LAYER

• 1 small beetroot, peeled and cut into small cubes
• ¾ cup (110g) frozen strawberries
• ¾ cup (110g) frozen blueberries
• 1 pink grapefruit, peeled and cut into quarters
• ¼ cup (60ml) pomegranate juice
• 2 teaspoons (10ml) honey
  

GARNISH

• pomegranate seeds
• goji berries
• unsweetened coconut flakes
  

Add all the orange layer ingredients into the blender and process to obtain a smooth liquid.

Pour evenly into serving bowls. Turn bowls onto their sides to create an angled surface. Place in the freezer for 30 minutes.

Add all the pink layer ingredients into the blender and process to obtain a puree. Pour on top of the orange layer.

Garnish with  coconut flakes, Goji berries, and pomegranate seeds, and serve right away.