Any-Fruit Kefir Smoothie (Fresh or Frozen)

By Nik, founder of 東歐嚴選｜kefir.link and former chef · Updated 3 November 2026

A smoothie chilled with ice gets thinner with every sip, because the ice melts into it. Chill it with frozen fruit instead, and it stays thick and tastes of fruit right to the bottom of the glass.

It is the same idea as the banana milk and papaya milk blended at Taiwan's night-market juice stands, with milk kefir as the liquid. Kefir makes the glass creamy and lightly tart, and the sweetness of ripe banana or mango rounds off that tartness. Fresh fruit adds juiciness and a bright flavour, while frozen fruit gives the drink its cold, thick, almost sorbet-like body.

Banana and mango make any mix creamier. Watery fruit such as watermelon gives a lighter, thinner drink. Pour a glass on a hot afternoon, or blend one for a child home from school who wants something cold right now. Check whether frozen fruit is ready to eat; if the packet says to cook it, heat it and let it cool first.

Four combinations to try

Strawberry, banana and peanut butter: 240 ml kefir, 120 ml frozen strawberries, 1 frozen banana and ½ tablespoon peanut butter.

Blueberry and mango: 300 ml kefir, 120 ml frozen mango, half a fresh banana, 120 ml frozen blueberries and 1 tablespoon chia seeds or ground flaxseed.

Red dragon fruit, mango and pineapple: 360 ml kefir, 1 frozen banana, 120 ml frozen red dragon fruit, 60 ml frozen mango and 60 ml fresh pineapple; makes about 2 glasses.

Mixed berries and almond: 240 ml kefir, 360 ml frozen mixed berries, half a banana, 2 teaspoons unsweetened almond butter and ½ teaspoon vanilla extract.

Prepare ripe fruit in small pieces and freeze in a single layer before bagging, so it is easier to portion later.