Best 4 Coconut Persimmon Smoothie Recipes
Indulge in a tropical delight with our tantalizing Coconut Persimmon Smoothie recipe. This exotic blend of sweet persimmons, creamy coconut milk, tangy yogurt, and a hint of zesty ginger creates a symphony of flavors that will transport you to a tropical paradise.
For those seeking a vegan alternative, we present our delectable Vegan Coconut Persimmon Smoothie. Crafted with almond milk instead of yogurt, this creamy and nutritious smoothie is perfect for those with dietary restrictions.
If you're a fan of a creamy and refreshing smoothie, our Creamy Coconut Persimmon Smoothie is a must-try. This rich and decadent smoothie is made with a combination of coconut milk, yogurt, and a touch of maple syrup, resulting in a luscious treat that satisfies both your sweet tooth and your craving for a healthy snack.
For those who prefer a more vibrant and tangy flavor, our Tropical Coconut Persimmon Smoothie is sure to please. Bursting with tropical flavors, this smoothie combines coconut milk, yogurt, pineapple, mango, and a hint of lime, creating a refreshing and invigorating drink that will brighten up your day.
Explore our diverse collection of coconut persimmon smoothie recipes and embark on a culinary journey that will tantalize your taste buds and leave you craving more. Whether you're looking for a quick and easy breakfast, a refreshing afternoon pick-me-up, or a healthy dessert, our coconut persimmon smoothies have you covered.
COCONUT SMOOTHIES
Provided by Bobby Flay
Time 10m
Yield 4 smoothies
Number Of Ingredients 0
Steps:
- The night before, pour an 11.8-ounce can coconut water into an ice cube tray; freeze until solid. To serve, blend 2 cups chopped fresh pineapple, 2 cups 2% Greek yogurt, 1 cup coconut sorbet, 1/2 cup unsweetened coconut milk, 3/4 cup coconut water, 1/4 cup shaved fresh coconut and 6 coconut ice cubes in a blender until smooth. Thin with more coconut water or coconut milk, if desired. Divide among 4 glasses.
PERSIMMON SMOOTHIE
I noticed persimmons on sale recently and it occurred to me that they might make good smoothies. I did a search and found only one recipe; I'm sure it's delicious but was loaded with sugar and dairy. Mind you, I consume my share of both but I have smoothies for breakfast and want them to be healthful. I got creative and after playing with proportions, came up with this. I've used both Hachiya (which I prefer and which I allow to ripen to the point of being near-mush) and Fuyu persimmons. Coconut milk is very high in fat but I don't use very much. However, a "lite" option with much less fat is available and I imagine it would work fine. Either type stores well under refrigeration in a covered container and can be found in Asian food sections of supermarkets, as well as in health food stores and ethnic markets. I found a canned variety of coconut water called Amy & Brian Coconut Juice in a health food store; I like it because it's available with pulp (unlike the mature fruit, young coconuts have little-to-no fat) and is also a better buy than the little aseptic packages. Fresh, sweet juice is best. You can toss some ice into the mix but I start with cold ingredients because I don't like to dilute my smoothies. The spices are Penzey's (always superb quality) and the extracts are from Vanilla Saffron Imports; in addition to their "unusual" extracts, their Mexican and Tahitian vanilla extracts are fabulous and their prices unbelievable. You can also add some natural sweetener but sample first--it should be unnecessary if your juice and persimmon are sweet enough. I've discovered that the season for hachiya persimmons is all too short. Next year, I'm going to buy many more and freeze them after they ripen. The fuyu variety are meant to be eaten firm and are therefore less of a hassle, but they're not as delicious.
Provided by Karen in Gotham
Categories Smoothies
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Measure liquid ingredients into blender using container's indicator--fewer dishes to wash!
- Wash the persimmon(s), remove stem(s), and cut away any parts that look unappetizing.
- Toss into blender with dry ingredients and blend until smooth.
Nutrition Facts : Calories 259, Fat 13.6, SaturatedFat 11.7, Sodium 39.3, Carbohydrate 34.2, Fiber 2.1, Sugar 20.2, Protein 3.5
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.
Provided by kns215
Categories Breakfast Drinks
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Blend persimmons, milk, banana, ice, coconut, honey, ginger, cinnamon, and nutmeg together in a blender until smooth.
Nutrition Facts : Calories 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, Sodium 44.8 mg, Sugar 26.2 g
SECRET MANGO CREAMSICLE SMOOTHIE
Try this mango persimmon smoothie recipe with almond butter, carrot, and flax. It's an easy breakfast with lots of protein and fiber.
Provided by Catherine McCord
Categories Mango Persimmon Carrot Almond Coconut Drink Breakfast Non-Alcoholic Quick & Easy
Yield Serves 1
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a blender and blend until smooth.
Tips:
- Choose ripe persimmons: Look for persimmons that are plump and have a deep orange color. Avoid persimmons that are bruised or have soft spots.
- Use frozen bananas: Frozen bananas give the smoothie a thick and creamy texture. If you don't have frozen bananas, you can use fresh bananas and add a handful of ice cubes to the smoothie.
- Adjust the sweetness: The sweetness of the smoothie will depend on the ripeness of the persimmons and bananas. If you like a sweeter smoothie, you can add a tablespoon of honey or maple syrup.
- Add a boost of protein: To make a more filling smoothie, add a scoop of protein powder to the blender. You can use any type of protein powder you like, such as whey, soy, or pea protein.
- Serve immediately: Smoothies are best enjoyed fresh. If you need to make the smoothie ahead of time, you can store it in the refrigerator for up to 24 hours. However, the smoothie will start to lose its nutrients after a few hours.
Conclusion:
This coconut persimmon smoothie is a delicious and nutritious way to start your day. It's packed with vitamins, minerals, and antioxidants. The smoothie is also a good source of fiber and protein. If you're looking for a healthy and refreshing smoothie, this coconut persimmon smoothie is a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
