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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."
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10 m servings 166 cals
Original recipe yields 4 servings

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  • 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!

Nutrition Facts

Per Serving: 166 calories; 3.1 g fat; 34.7 g carbohydrates; 2.7 g protein; 5 mg cholesterol; 45 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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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...

Wow that was delicious!! Thank you.

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

Perfect autumn smoothy!

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.

I didn't have any of the ingredients, so I just substituted with partially melted chocolate ice cream. Honestly, I didn't have all the ingredients, so I used 1 persimnmon, the spices, about 1 C...