Hull the strawberries and roughly chop them. Peel and cube the pineapple. Peel and mash the ripe banana in a small bowl. If using whole guava, peel and purée it, then strain to remove seeds for a smooth texture; otherwise use strained guava nectar.

Measure and soften yogurt

Allow the vanilla frozen yogurt to sit at room temperature for 5–10 minutes so it softens slightly for easy blending but does not melt into a liquid.

Blend

Combine ingredients

In a high-speed blender, add the orange juice, guava purée, strawberries, mashed banana, pineapple, and the softened vanilla frozen yogurt.

Adjust sweetness and texture

Add the optional 1 tablespoon sugar or simple syrup if you want it sweeter, the 1 teaspoon honey if using, 1 teaspoon fresh lime juice, and 1/4 cup coconut milk (or regular milk) to help with blending. These are adjustable: add more milk a tablespoon at a time if the mixture is too thick to blend smoothly.

Blend to uniform consistency

Blend on medium-high until completely smooth and creamy, about 30–45 seconds depending on your blender. Stop and scrape down the sides as needed. The final texture should be thick, like a dense smoothie—thick enough to spoon but still pourable. If it becomes too thin, fold in an extra 1/4 cup softened frozen yogurt by hand to thicken.

Chill & Serve

Chill briefly (optional)

For a colder, firmer result, transfer the blended mixture to an airtight container and freeze for 15–30 minutes, stirring once after 10 minutes to avoid iciness. If you prefer a soft-serve texture, skip this step and serve immediately.

Portion and garnish

Scoop or pour the Kahuna Claridge into 4 serving glasses or bowls. Garnish each serving with a slice of pineapple or strawberry and a mint leaf. Serve immediately with spoons or straws.

Storage

Store any leftovers in an airtight container in the freezer for up to 2 weeks. Thaw in the refrigerator for 20–30 minutes and stir well before serving to restore creaminess.