Name: Coconut Persimmon Smoothie recipe
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

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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

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.