A 5-ingredient easy persimmon smoothie with healthy fats and creamy texture that uses fuyu persimmons.
It's simple yet packed with flavor and nutrients and is high in dietary fiber, like my Chocolate Mango Smoothie.
I love persimmon fruit and usually buy it by the crate at my local grocery store.
They end up in salads or delicious smoothie recipes, but I even love them as a snack.
In this case, I'm tossing a few simple ingredients in the blender to get the creamiest spiced persimmon smoothie. Let's make it!
- Sweet persimmons add natural sugar and are a great source of fiber.
- This fall-winter fruit also contains tons of vitamins and nutrients—especially vitamin C.
- A tad of warm cinnamon powder adds some lovely spice.
- Coconut shreds add healthy fats and pair well with the honey-like flavor of persimmons.
- It's super creamy, dairy-free, incredibly filling, and simply delicious.
Persimmons: I prefer Fuyu persimmons, but you can also use Hachiya persimmons. If you do, make sure they are ripe enough, almost jelly-like in texture.
Note: Use Hachiya when they almost look like an overripe tomato, and the inside of the fruit looks like persimmon jam. If not ripe enough, they taste rather astringent and not pleasant. On the other hand, Fuyu persimmons can be enjoyed even when firm, just like an apple. But for this smoothie recipe, use them when they are softened and sweet.
Plant milk: I usually go for oat milk. Other great options are almond milk or coconut milk. Always go for unsweetened plant milk.
Cinnamon: A small amount complements the fruit's sweet taste. I also love to add some for garnish.
Coconut flakes: adds extra creaminess, healthy fats, and a lovely flavor.
Seeds and nuts for garnish: I love chia seeds, roasted pistachios, sunflower or pumpkin seeds, and extra coconut shreds. But walnuts or roasted peanuts work well here, too, or my toasted crunchy steel-cut-oats.
Note: for a thicker, almost pudding-like consistency, add 1 tablespoon of chia seed to the high-speed blender and blend until super creamy. It adds thickness to this persimmon smoothie recipe.
Recipe steps with pics
See the full recipe with measurements in the recipe card.
Step 1: Throw fruit in the blender with plant milk, cinnamon, and coconut shreds. Optional: add chia seeds.
Step 2: Blend until you get a smooth yellowish-colored drink.
Step 3: Serve and garnish with a sniff of extra cinnamon powder, seeds, coconut shreds, and nuts.
Note: You can garnish the inside of your glass with thinly sliced persimmons (optional).
This blended breakfast drink is a great way to start your day, gives you an energy boost, and is simply delicious! Enjoy!
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Persimmon SmoothieMariska Ramondino
- 2 ripe Fuyu persimmons one extra for garnish (optional)
- 1 cup oat milk, coconut milk, or almond milk or other nut milk of choice
- ¼ teaspoon cinnamon plus extra for garnish
- ¼ cup cup unsweetened shredded coconut (also known as desiccated coconut) about 15 grams plus extra for garnish
- 1 tablespoon chia seeds (optional) Only add if you want a more pudding-like consistency and for garnish
- roasted pistachios, sunflower, pumpkin seeds, or nuts of your choice (optional) for garnish
- Cut out the crown and peel the persimmons.
- Add them with the other ingredients to a high-powered blender and blend until creamy and smooth (less than 1 minute).
- Optional: you can garnish the inside of the glass with thin persimmon slices.
- Garnish with seeds, nuts, cinnamon powder, and extra coconut shreds.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.