Ingredients10 m servings 166 cals
- Blend persimmons, milk, banana, ice, coconut, honey, ginger, cinnamon, and nutmeg together in a blender until smooth.
- 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!
Per Serving: 166 calories; 3.1 g fat; 34.7 g carbohydrates; 2.7 g protein; 5 mg cholesterol; 45 mg sodium. Full nutrition
ReviewsRead all reviews 7
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.) Bo...
It was good . The cinnamon makes it taste worm so be sure to chill your supplies before blending it .it was very tasty. :-) :-)
I used frozen mango cubes rather than ice cubes and threw in a 1/2 cup of spinach for added nutrients. Delicious way to use my past their prime persimmons!
Great smoothie. I used coconut milk to make it non-dairy, and no ice since that would make it too thick for my taste.