This easy persimmon smoothie is made with just 5 ingredients and has a naturally creamy texture, healthy fats, and a boost of dietary fiber.
Sweet, ripe Fuyu persimmons give it a honey-like flavor, and it comes together in minutes—perfect for a nourishing breakfast or energizing snack.
I’m a little obsessed with persimmons. I usually buy them by the crate when they show up at my local grocery store. They end up in all kinds of recipes around here—tossed into my Curried Chicken Salad with Persimmons or this vibrant Arugula Persimmon Salad, or just eaten plain as a sweet, juicy snack.
This smoothie is a beautifully simple way to highlight the fruit. With just a few simple ingredients and a quick blitz in the blender, you get a velvety, spiced persimmon smoothie that’s naturally sweet, nourishing, and perfect for this time of year.
You might also enjoy my Smoothies, Juices, and Restorative Drinks Collection.
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Why You'll Love This Quick Smoothie
- Made with Fresh Fruit: Ripe Fuyu persimmons add natural sugar and a unique, honey-like flavor.
- Nutrient-Rich: A great source of vitamin C, beta carotene, and dietary fiber, perfect for supporting your immune system.
- Warming: A touch of cinnamon adds gentle spice and makes this a wonderful fall or winter fruit smoothie.
- Dairy-free and Filling: Thanks to the healthy fats from coconut flakes and optional chia seeds, it’s creamy, satisfying, and plant-based.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- 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.
- Unsweetened Plant Milk: I usually go for oat milk. Other great options are almond milk or coconut milk. Choose what you love most!
- Cinnamon: A small amount complements the fruit's sweet taste. I also love to add some for garnish.
- Coconut Flakes: Adds healthy fats, creaminess, and a hint of tropical flavor. Be sure to use unsweetened shredded or desiccated coconut.
- Seeds & Nuts for Garnish: I love topping this smoothie with chia seeds, roasted pistachios, sunflower or pumpkin seeds, and extra coconut shreds. Walnuts, roasted peanuts, or even a sprinkle of my toasted crunchy steel-cut oats are delicious here, too.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Throw fruit in the blender with plant milk, cinnamon, and coconut shreds. Optional: add chia seeds.
Step Two (Picture 2 above) - Blend until you get a smooth yellowish-colored drink.
Step Three (Picture 3 above) - Serve and garnish with a sniff of extra cinnamon powder, seeds, coconut shreds, and nuts.
Top Tips
- Use Ripe Persimmons: If you’re using Hachiya persimmons, they need to be fully ripe—soft, jelly-like, and almost the texture of persimmon jam. Think: overripe tomato. If not ripe enough, they’ll taste astringent and unpleasant. Fuyu persimmons can be used when still slightly firm, but for this smoothie, softer is better for that creamy texture.
- Use a High-Speed Blender: It gives you an ultra-smooth, creamy texture, especially when blending in coconut flakes or chia seeds.
- For a Thicker Smoothie or Smoothie Bowl: For a thicker, almost pudding-like consistency, blend in 1 tablespoon of chia seeds. It transforms the smoothie into a breakfast-worthy bowl, similar to my Strawberry Smoothie Bowl.
- Make it Your Own: Garnish the inside of your glass with thinly sliced persimmons (optional), then top with your favorite nuts, seeds, a sprinkle of coconut flakes, or a dusting of cinnamon for extra texture and visual appeal.
- Optional Add-In: For added anti-inflammatory benefits, blend in a small knob of fresh ginger. It pairs beautifully with the sweet flavor of the persimmons and adds a gentle warmth.
Recipe FAQ
Not necessarily. If they’re ripe and orange, you can leave the skin on—just wash well and cut off the crown. I usually peel them for smoothies, but that’s a personal preference.
Yes, but only if they’re fully ripe. They should feel like soft, overripe tomatoes. If they’re not completely jelly-like, they’ll taste unpleasant and astringent. Let them ripen on the counter for a week or more if needed.
More Smoothies You Should Try Next
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This blended breakfast drink is a great way to start your day, gives you an energy boost, and is simply delicious! It has flavors the whole family will love. Enjoy!
📖 Recipe
Persimmon Smoothie
Mariska RamondinoEquipment
Ingredients
- 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 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
Instructions
- Cut out the crown and peel the persimmons.2 ripe Fuyu persimmons
- Add them with the other ingredients (except garnishes) to a high-powered blender and blend until creamy and smooth (less than 1 minute).1 cup oat milk, coconut milk, or almond milk, ¼ teaspoon cinnamon, ¼ cup unsweetened shredded coconut (also known as desiccated coconut), 1 tablespoon chia seeds (optional)
- Transfer to your glass(es) of choice. Optional: Garnish the inside of the glass(es) with thin persimmon slices.
- Garnish with seeds, nuts, cinnamon powder, and extra coconut shreds.Roasted pistachios, sunflower, pumpkin seeds, or nuts of your choice (optional)
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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