Coconut Persimmon Smoothie recipe

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Ingredients

2 ripe Hachiya persimmons, chopped
1 cup milk
1 banana, cut in chunks
½ cup ice
⅓ cup shredded coconut
¼ cup honey
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Nutrition Info

166.4 calories
carbohydrate: 34.7 g
cholesterol: 4.9 mg
fat: 3.1 g
fiber: 1.7 g
protein: 2.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 44.8 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

4 servings

Recipe Note

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.

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