Yes, this is a green smoothie, BUT it tastes like dessert. Seriously. Between the coconut milk, the cinnamon, and the sweetness from the persimmons and banana, it is pure, creamy decadence. For those who are skeptical of the green in green smoothies, give this one a try. Yum!
I’ve been meaning to share this post for awhile, but it got put on the back burner during our big move. Persimmons are going out of season soon, so don’t miss out on this tasty treat.
This recipe uses Fuyu Persimmons (shown above). You can find them at most national grocery chains and farmers markets. They’re wonderful as snacks and added to salads. I actually love to eat them like apples (skin-on and whole) – simply avoiding the top leafy stem.
Creamy Cinnamon Persimmon Green Smoothie (Gluten-free, Dairy-free, Sugar-free)
1/2 blender of fresh spinach (usually about 2-3 large handfuls)
3 chopped persimmons
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 cup canned coconut milk lite (the Native Forrest brand is BPA-free)
1 large frozen banana
5 large ice cubes
Put all of the ingredients into the blender (put the coconut milk in first) and blend together until creamy. Add more liquid if needed.
After blending together, taste it. If you want it to be sweeter, add a bit more banana or a drop of your favorite sweetener. Pour the smoothie into glasses or jars and top with a sprinkle of cinnamon and chopped pecans or walnuts if you desire.
- Peel and chop spotted bananas into chunks and then freeze so they’re always on hand.
- If you don’t drink it all at once, store it in a glass jar (mason jars work well or re-use nut butter jars) in the fridge. When ready to drink, simply shake it up! I did notice, however, that it was not as good the next day, so it’s better to drink it the day you make it.
This post has been shared with: Weekend Wholefood Blender Party, Gluten-free Tuesday, Allergy-free Wednesdays, Gluten-free Wednesdays, Healthy Vegan Fridays, Wellness Wednesday, Raw Food Thursdays, Foodie Friday, Gluten-free Fridays, Wellness Weekend.
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