A coconut persimmon smoothie recipe that tastes like a combination of a creamsicle and pina colada in smoothie form.

Happy Friday Wednesday! How great is it that it’s basically Friday for most people? If you’re already off, I’m jealous. Besides a full day of work, I somehow need to fit in the time to make 3 side dishes for tomorrow, get in a light run, get my allergy shots and make some scones that I haven’t been able to get off my mind. Ok, the scones may not be imperative, but I really want to make them and they’d be perfect for Thanksgiving anyway. I don’t think anyone will be upset if there’s another dessert on the table.

Coconut Persimmon Smoothie
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Breakfast:

breakfast v2

You’ve seen this banana cornbread bake before and you’ll probably see it again because it’s my favorite breakfast bake. it’s easy, only a handful of ingredients and microwavable. I love these on mornings when oats or yogurt just aren’t cutting it.

The nasty looking brown stuff on top is almond butter from the bottom of the jar. No matter how well I stir it, I’m always left with dried out, clumpy “butter” at the end.

Lunch:

lunch v2

Apple, cheddar and black bean panini. Odd? Yes. Tasty? You betcha. Apples, carrots and hummus on the side with some dark chocolate covered pretzels. <—one of my absolute favorites from TJ’s.

Snack:

Persimmon coconut smoothie. It tasted like a creamsicle + pina colada. Soooo good. And so pretty.

persimmon smoothie with coconut
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Coconut Persimmon Smoothie

Servings: 1 serving
Prep: 5 minutes
Total: 5 minutes
A coconut persimmon smoothie recipe that tastes like a combination of a creamsicle and pina colada in smoothie form.

Ingredients 

  • Fruit of 1 very ripe persimmon
  • 1 cup coconut milk
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon agave
  • 1/2 cup ice

Instructions 

  • Combine all ingredients in a blender and blend until smooth.

Nutrition

Serving: 1SERVINGCalories: 677kcalCarbohydrates: 67gProtein: 6gFat: 49gSaturated Fat: 43gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 37mgPotassium: 1022mgFiber: 0.1gSugar: 4gVitamin A: 1IUVitamin C: 114mgCalcium: 91mgIron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Drinks
Cuisine: American
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Dinner:

dinner v2

A bed of collard greens with butternut squash apple bake on top. I can’t get enough of collard greens lately. I sautéed two huge bunches of them and we polished it all off. That’s a lot of vitamin C and fiber!

We also polished off the apple pie from Sunday for dessert.

What food are you recently obsessed with?

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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20 Comments

  1. ohh i love the sounds of that panini! you guys are so creative it definitely helps me think of new things!

  2. Your lunch has the most interesting flavor combos- I love it! Cheese and apples are made to go together- that’s my appetizer for Thanksgiving tomorrow!

  3. Ummm all of your food looks amazing! Persimmon rocks… Need to get sone while they’re still hot!

  4. “Apple, cheddar and black bean panini.” — I actually thought that was a melted banana and chocolate chip sammie. You can see where my mind is always at.

    And I wish I had a ripe persimmon laying around! YUM!

  5. Okay – your photos and recipes seriously keep getting better and better and better. I drool every time I visit. It’s attractive. ;)

    And I would SO eat that panini. Sounds like a combo I would love.

  6. Recently obsessed with Dijon mustard (weird), cinnamon, and pumpkin! I’ve never had persimmons before, but your smoothie looks awesome!