Kiwi-Strawberry Smoothie Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick, 5-minute smoothie blending tart kiwi with sweet strawberries and a twist of coconut water instead of milk. Peel kiwi, chunk it for better puree. Blend everything at high speed until silky with just the right thickness. Adjust liquid to your liking—too thick, add more coconut water. Garnish with fresh fruit chunks for texture contrast. A straightforward, refreshing drink with a subtle tropical vibe and slight tart-tang balance. Perfect for mornings or midday boosts. Experience fruity aromas and vibrant pinkish-green hues, hints of creamy texture from Greek yogurt swap-in. The smoothie thickens as you blend, listen for that blending hum and watch ingredients transform.
Prep:
5 min
Cook:
1 min
Total:
6 min
Servings:
1 serving
#smoothie
#fruit
#healthy drink
#breakfast
#quick recipe
#tropical
#Greek yogurt
#coconut water
Fruit smoothies: a shotgun mix can ruin everything. Learned that the hard way with overripe berries and watery milk wasting texture. Here, I play with kiwis—peeling carefully to ditch that skin fuzz, chunking them so the blender handles it well, no stringy aftertaste. Strawberries add natural sweetness and those tiny crunchy seeds. A switch-up from dairy milk to coconut water surprised me—took it tropical without masking the fruit’s brightness. Small lemon juice splash brightens the overall tang, cutting through any dullness. Honey or agave, optional, depending on your fruit’s ripeness. The blender’s roar signals transformation—a uniform airy swirl forming. No dull bits lurking. Watch color change from bright green and red chunks to an inviting pastel pinkish green. A quick drink, but nuanced. Learned through trial water dilutes too much; thick enough to be lush but still light, that’s the magic spot.
Ingredients
- 1 ripe kiwi peeled and cut into chunks
- 1 cup fresh strawberries hulled
- ½ cup plain Greek yogurt (substitutes milk)
- ¾ cup coconut water (instead of milk)
- 1 tablespoon honey or agave syrup optional for sweetness
- ½ teaspoon fresh lemon juice for brightness
About the ingredients
Peeling kiwi is non-negotiable. The fuzz ruins texture. I usually trim ends, then carefully use a small spoon to scoop out flesh—chunk size matters. Strawberry choice? Fresh and ripe, never frozen unless making a large batch to chill the drink. Greek yogurt pumps protein and creaminess but sub milk if preferred for lighter feel. Coconut water keeps the mixture fresh, less heavy than milk or cream. Lemon juice—a small dash makes a big difference, evens out the acidity of fruit, especially if too sweet or dull. Honey or agave syrup optional based on fruit ripeness—avoid needless sugar if berries are sweet enough, but a hint helps if tart. If allergic or vegan, swap yogurt for silken tofu or almond yogurt, and coconut water with filtered water or diluted juice. Make sure blender is powerful enough to smooth out kiwi fibers, or you end up chewing more than sipping.
Method
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- Cold tools ready? Grab large, high-powered blender. Drop in chopped kiwi first. Chunk size matters here to avoid fibrous clumps.
- Add hulled strawberries. Ripe fruits yield better aroma and color. Don't skip—the sweetness-tart balance critical here.
- Spoon in Greek yogurt. Yes, switch it up from milk for creaminess, protein boost, thicker texture. Coconut water next, pour slowly.
- Drizzle honey or agave if your fruit's too tart or not ripe enough. Zing? Lemon juice sneaks in for just a touch of acid to brighten flavor.
- Seal lid tight, crank speed to high. Blend. You'll hear the motor whine, catch fragments swirling, smells intensify.
- Blend roughly 1:15 to 1:30 minutes. Watch for uniform color with speckled seeds dispersed evenly. Stop when texture thick but pourable.
- Too dense? Add splash more coconut water sparingly—blend another 15 seconds or until consistency fits your mood.
- Pour into a chilled glass. Garnish with small kiwi and strawberry wedges for a pop, contrast in texture and color.
- Taste test—if tasting flat, a pinch more lemon juice or a little sweetener fixes it. This smoothness needs balance.
- Enjoy immediately. Leftover smoothie will separate, shake or stir before next sip.
Cooking tips
Chunk kiwi to avoid stringy bits in the smoothie — an old lesson learned the hard way. Strawberries add sweetness and color but blend those first with yogurt before liquid if blender is weaker. Greek yogurt gives body and tang; coconut water ensures not too dense or heavy. Blending high speed is not just for show—listen to the pitch of the motor. Once you hear a steady whine and see no big chunks spinning, color shifted to a soft pinkish green, it’s done. If too thick, add liquid little by little, blending for short bursts—too many additions dilute flavor and texture. Garnish after pouring to preserve fresh fruit integrity; fruits drown easily in the mix. Too thin or too thick? Adjust accordingly before garnish. Taste test before serving—it’s where balance meets personal preference. Store leftovers in fridge, but expect separation, don’t let sit long.
Chef's notes
- 💡 Peeling kiwi is a must. The fuzz ruins texture completely. I cut off ends then gently scoop with a spoon. Chunk size matters here — too big and you get stringy bits, too small and blender struggles. Catch the sound of blades chopping but no heavy clumps. Kiwi fiber can gum up the works if not careful.
- 💡 Strawberries must be fresh, ripe ideally. Frozen makes color dull, flavor flat. Hull them right before blending — seeds add crunch but whole stems? No. Toss them in just after kiwi. Blend strawberries with yogurt first if your blender isn’t crazy strong. Avoid lumps that gum up motor.
- 💡 Greek yogurt for body and tang; swap options include silken tofu or almond yogurt for vegan. Coconut water replaces milk—it keeps mixture light, fresh, tropical but not creamy. Add honey or agave only if fruit’s too tart or under-ripe. Too many sweeteners kill balance.
- 💡 Listen as you blend. Motor whine changes pitch when smooth. Color shifts from bright green-red chunks to even pastel pink-green. Stop blending once texture is thick but pourable. Over blending can thin smoothie or warm it slightly. Adjust with small splashes of coconut water if too dense.
- 💡 Garnish last to keep fruit fresh, avoid sogginess. Small wedges of kiwi and strawberry contrast texture in mouth. Too thin or thick? Fix early — adding liquid slowly with pauses, blending for short bursts. Taste crucial before serving—add lemon juice pinch for brightness or extra sweetener if needed.
Common questions
How to best peel kiwi?
Trim ends first. Scoop slowly with spoon. Avoid skin fuzz in mix. Chunking helps blender work better—too big means fibrous bits remain.
Can I use frozen strawberries?
Possible but expect duller color and weaker aroma. Fresh preferred unless chilling large batch. Blend them earlier with yogurt to smooth texture more easily.
Why does smoothie sometimes get stringy?
Usually from unpeeled or large kiwi chunks. Fibers survive. Power of blender matters too. Blend high speed, chunk kiwi small.
How to store leftovers?
Fridge best, but expect separation. Shake or stir well before next sip. Consume within 24 hours for freshness. Avoid freezer unless planned, texture suffers badly.
