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

Tips for success

For the best texture, use very ripe pink guavas. They should yield slightly to gentle pressure and smell intensely fragrant. If the guavas are underripe, the smoothie will be less sweet and more fibrous.

You can also freeze the guava flesh in chunks ahead of time — just thaw it slightly before blending so it doesn't make the smoothie too icy. The same goes for the strawberries: frozen berries work, but reduce the ice to 1/2 cup to avoid a watery drink.

To make the pink chocolate curls, chill the bar in the freezer for 15 minutes before grating. Run the chocolate down the large holes of a box grater with light pressure, and the curls will form naturally.

If they start to melt, pop the bowl back in the fridge for a few minutes. For a neater look, use a vegetable peeler to make wider curls. Store any extra chocolate curls in an airtight container in a cool place, but they're best used within a day or two.

Variations

• Mango Strawberry: Replace the pink guava with 1 cup of diced ripe mango. The smoothie will be more tropical and slightly less floral. Keep the strawberries and the rest of the ingredients the same.
• Vegan Sweet Cream: Use a thick plant-based yogurt, such as coconut or soy yogurt, and replace the honey with maple syrup. Choose a dairy-free white chocolate for the curls. The texture will be just as creamy.
• Berry Blast: Swap half of the strawberries for fresh raspberries or blueberries. The color will deepen, and the flavor will become more tart. Add an extra tablespoon of honey if needed.
• Guava Lime Cooler: Add the juice of one lime along with the other ingredients. The lime brightens the guava flavor and cuts through the sweetness. Omit the chocolate curls and garnish with lime zest instead.

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours.

Freezer

Freeze leftover smoothie in ice cube trays. Once frozen, transfer the cubes to a zip-top bag and keep for up to 1 month.

Reheat

This is a cold drink and should not be reheated. If frozen, let the cubes thaw slightly before blending with milk.

This smoothie is best enjoyed immediately, as it will separate and thin out if stored. If you have leftovers, pour them into an airtight container and refrigerate for up to 24 hours. Shake or stir well before drinking, but note that the texture will be less thick after refrigeration. You can also freeze the smoothie in an ice cube tray and blend the cubes with a splash of milk later for a quick smoothie bowl.

You can prep the fruit and chocolate curls up to a day ahead. Dice the guava and slice the strawberries, then store them in separate airtight containers in the refrigerator.

Grate the pink chocolate and keep it in a sealed container at room temperature, away from heat. When ready to serve, simply combine everything in the blender and blend. The whipped cream and strawberry halves should be added fresh for the best presentation.

Serving ideas

Serve this smoothie immediately after blending, while it's still thick and frosty. Use a tall glass or a crystal glass to show off the coral pink color. Top with a generous swirl of whipped cream, two strawberry halves, and a shower of pink chocolate curls. For a brunch spread, pair it with light pastries or fresh fruit.

For a fun twist, serve the smoothie in a chilled glass — pop the glass in the freezer for 10 minutes before pouring. You can also rim the glass with a little honey and dip it in crushed freeze-dried strawberries for extra color.

If you're serving a crowd, double the recipe and pour into individual glasses. The smoothie is thick enough to hold the toppings without them sinking, so it looks beautiful for a few minutes after assembly.

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 1/2 cups red strawberries, hulled and thickly sliced
• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1 cup ice cubes
• 1/2 cup pink strawberry white chocolate, grated into curls
• whipped cream, for serving
• 2 strawberries, halved, for garnish

Instructions

1. Slice the pink guavas in half and scoop out the flesh with a spoon, discarding the seeds and any tough skin. Dice the flesh into thick chunks. Hull the strawberries and slice them into thick wedges. Grate the pink strawberry white chocolate on the large holes of a box grater into a pile of pink curls. Set the curls aside for the topping.
2. Measure the Greek yogurt, honey, and ice cubes. Keep everything ready by the blender. If the guava flesh is very seedy, press it through a fine-mesh strainer to remove the seeds, but the video leaves them in for texture, so that's optional.
3. Add the diced guava flesh, sliced strawberries, Greek yogurt, honey, and ice cubes to the blender pitcher. Lock the lid in place. Blend on high speed for 45 to 60 seconds, stopping once to scrape down the sides with a spatula, until the mixture is completely smooth and forms a thick, swirling vortex in the pitcher.
4. Pour the thick smoothie from the blender pitcher into a crystal glass or tall serving glass, filling it nearly to the top. Finish with a generous swirl of whipped cream, place two strawberry halves on top, and sprinkle with the pink chocolate curls. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

48 g

Fat

9 g

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