A Coconut Persimmon Smoothie: A Taste of Paradise in a Glass
Hello! It’s practically the weekend for many, and if you’re already enjoying some free time, I’m a little envious. Beyond a busy workday, I have a packed schedule with multiple side dishes to prepare, a light run, allergy shots, and the irresistible urge to bake scones. While the scones might not be essential, I’m eager to make them, especially for Thanksgiving. I’m sure no one would mind an extra dessert!
Breakfast Inspiration
You might recognize this banana cornbread bake; it’s a staple in my breakfast routine. It’s incredibly easy to make with just a few ingredients, and it’s perfect for a quick microwave-friendly meal. On mornings when oats or yogurt don’t quite hit the spot, this bake is a lifesaver.
The slightly unappealing brown substance on top is almond butter from the bottom of the jar. No matter how much I stir, I always end up with a clump of dried-out “butter” at the end, a testament to the dedication of scraping every last bit of flavor.
Lunchtime Delight
Today’s lunch was an apple, cheddar, and black bean panini. Unusual? Perhaps. Delicious? Absolutely! Served with a side of apples, carrots, and hummus, along with dark chocolate-covered pretzels, a personal favorite from Trader Joe’s.
A Sweet Snack: Persimmon Coconut Smoothie Recipe
This is where the magic happened: a persimmon coconut smoothie. The taste? A perfect blend of a creamsicle and a piña colada. It was incredibly delicious and, visually, quite appealing.
Coconut Persimmon Smoothie
Gina Matsoukas
1
serving
5 minutes
5 minutes
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Ingredients
-
Fruit of 1 very ripe persimmon -
1
cup
coconut milk -
1/4
teaspoon
ginger