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.
Breakfast:
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:
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.
Coconut Persimmon Smoothie
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Dinner:
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?
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.
Tried the coconut persimmon smoothie recipe last night while entertaining guests. It was quite the hit! Thank you!
ohh i love the sounds of that panini! you guys are so creative it definitely helps me think of new things!
Yum. I love coconut, and drinking that with persimmons…mmmmm. Pretty pics. too.
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!
Kind of obsessed with your lunch because it is so interesting and I’ve never heard of it before!
Ummm all of your food looks amazing! Persimmon rocks… Need to get sone while they’re still hot!
“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!
Your sandwich looks awesome….great idea! Looks like a day of good eats!
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.
Recently obsessed with Dijon mustard (weird), cinnamon, and pumpkin! I’ve never had persimmons before, but your smoothie looks awesome!