Pink Guava Strawberry Sweet Cream Yogurt Smoothie Tips, FAQ & printable recipe

Tips for success

For the best chocolate curls, use a block of pink strawberry white chocolate that is well chilled but not too hard — about 10 minutes in the refrigerator works well. Press firmly and evenly as you grate to create long, pretty curls.

If the chocolate starts to soften, return it to the fridge for a few minutes. The curls can be made ahead and stored in an airtight container in the refrigerator for up to 2 days.

To make the smoothie extra thick, freeze the strawberries and guava pieces beforehand instead of using fresh fruit. This also reduces the amount of ice needed, intensifying the fruit flavor.

If you like a sweeter smoothie, add an extra tablespoon of honey. For a tangier version, use a little more Greek yogurt. Always taste the fruit before blending — if the strawberries are very sweet, you may need less honey.

Variations

• Mango Strawberry: Replace the pink guava with ripe mango for a tropical twist. The mango adds a golden color and a different sweetness, but the strawberries and yogurt still shine through.
• Vegan Version: Use a plant-based yogurt (such as coconut or almond) and replace the honey with maple syrup. Omit the whipped cream or use a coconut-based whipped topping. The smoothie will still be thick and creamy.
• Extra Chocolate: Blend a few tablespoons of pink chocolate curls into the smoothie along with the other ingredients for a richer chocolate flavor. Top with extra curls and a drizzle of melted white chocolate.
• Berry Blend: Swap half of the strawberries for raspberries or blueberries for a deeper berry flavor. Adjust the honey to taste, as raspberries can be tart.

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Stir well before drinking, as separation is natural.

Freezer

Freeze the smoothie in an airtight container for up to 1 month.

Reheat

Not applicable — this is a cold beverage. Serve chilled or at cool room temperature after thawing.

This smoothie is best enjoyed immediately, as the texture changes upon standing. If you must store it, keep it in an airtight container in the refrigerator for up to 24 hours. Stir well before drinking; the smoothie may separate slightly. The whipped cream and chocolate curls should be added fresh just before serving.

The fruit can be prepped up to a day ahead: dice the guava and slice the strawberries, then store them in separate airtight containers in the refrigerator. The chocolate curls can also be grated in advance and kept chilled. When ready to serve, simply measure the yogurt, honey, and ice, and blend everything together.

Serving ideas

Pour the smoothie into tall, chilled glasses for the most refreshing presentation. Top each with a generous swirl of whipped cream, a few strawberry slices, and a shower of pink chocolate curls.

Serve with a thick straw or a long spoon, as the smoothie is thick enough to need a little encouragement. The contrast of the frosty pink smoothie and the white whipped cream is visually striking, making it perfect for brunch or a summer party.

This smoothie can also be served as a dessert drink — reduce the honey slightly and add a little more chocolate on top. For an extra indulgent touch, drizzle a little honey or strawberry syrup around the inside of the glass before pouring.

The smoothie pairs well with light pastries or fresh fruit on the side. Enjoy it right away while it is still thick and frosty.

Frequently asked questions

Recipe card

Pink Guava Strawberry Sweet Cream Yogurt Smoothie

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

• 2 ripe pink guavas, sliced and diced
• 1 cup fresh red strawberries, hulled and thickly sliced
• 1/4 cup pink strawberry white chocolate curls (from grating a block)
• 1/2 cup Greek yogurt
• 2 tbsp honey
• 1 cup ice cubes
• Whipped cream, for serving
• Fresh strawberries, sliced, for serving
• Pink chocolate curls, for serving

Instructions

1. Slice the pink guavas in half and scoop out the flesh with a spoon; discard the skins. Dice the guava flesh into small pieces. Hull the strawberries and slice them into thick wedges. Grate the pink strawberry white chocolate block on the large holes of a box grater to make fluffy pink curls. Set all aside.
2. Measure the Greek yogurt, honey, and ice cubes. Have them ready next to the blender. Keep the whipped cream and extra strawberry slices and chocolate curls ready for garnishing later.
3. Add the diced guava, strawberry wedges, Greek yogurt, honey, and ice cubes into a blender pitcher. Lock the lid in place. Blend on high until the mixture is completely smooth and thick, stopping to scrape down the sides if needed. The mixture should form a thick swirling vortex as it blends.
4. Pour the thick frosty smoothie from the blender pitcher into two crystal glasses. Top each glass with a generous swirl of whipped cream, a few fresh strawberry slices, and a sprinkle of pink chocolate curls. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

58 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.