Coconut Persimmon Smoothie

Coconut Persimmon Smoothie

5
kns215 0

"Great snack you can enjoy during the fall, or any other season if you freeze leftover persimmons like I do. Adjust the spices to your own tasting. Sprinkle with extra coconut or nutmeg if desired."

Ingredients 10 m {{adjustedServings}} servings 166 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Blend persimmons, milk, banana, ice, coconut, honey, ginger, cinnamon, and nutmeg together in a blender until smooth.
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Footnotes

  • Cook's Notes:
  • When I use frozen persimmons (I always freeze leftover ripe persimmons), I leave out the ice. Feel free to leave out shredded coconut and use coconut milk instead of regular milk. When I tried with ginger ale (while leaving out ground ginger), it tasted different but just as good!
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Reviews 5

  1. 5 Ratings

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Jan
1/1/2015

Ive made this twice and find it refreshing. These are my modifications: I use unsweetened almond milk, no ice, a frozen banana, (I keep a bag of peeled bananas in the freezer for smoothies.) Bob Red Mill unsweetened flaked coconut, about an inch of fresh ginger, and I used less honey - about a teaspoon. I used the persimmons, cinnamon, and nutmeg as directed.

Jolie Goldstein
11/8/2014

Wow that was delicious!! Thank you.

Barbara
11/25/2014

It was good . The cinnamon makes it taste worm so be sure to chill your supplies before blending it .it was very tasty. :-) :-)