Servings: 4 1/2 cup
- 4 medium persimmon
- 2 cup coconut milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
Peel persimmon and remove any remaining stem. Cut into wedges and reserve 4 thin wedges for garnish (and extra possible tasting!).
Toss remaining ingredients into a high-powered blender and blend until smooth. Serve with an extra persimmon wedge on the side of serving glass.
Calories: 257kcal | Carbohydrates: 12g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Sodium: 15mg