Coconut Persimmon Smoothie The Best Recipes

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Coconut Persimmon Smoothie

"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 :

2 ripe Hachiya persimmons, chopped
1 cup milk
1 banana, cut in chunks (optional)
1/2 cup ice
1/3 cup shredded coconut
1/4 cup honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Instructions :

Prep : 10M	Cook : 4M	Ready in : 10M

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

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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