Easy, delicious, and immune-boosting non-dairy persimmon cardamom milkshake is a satisfying treat.
Course Breakfast, Dessert, Snack
Cook Time 5minutes
Total Time 5minutes
Servings 1
Author Tessa Fisher
Ingredients
1ripe Hachiya or Fuyu persimmonfrozen
3/4cupcoconut milkfull fat
1/8-1/4teaspoonground cardamom
1-2tablespoonsmaple syrup or to desired sweetness
Optional toppings
coconut whipped cream
ground cinnamonfor garnish
Instructions
Rinse your frozen persimmon under warm water to soften skin. Using a paring knife, peel skin off persimmon. Chop persimmon into smaller pieces, removing top and tougher core piece. Place in a blender.
Add coconut milk, cardamom, and maple syrup to blender. Cover and blend until smooth.
Pour in a glass, top with coconut whipped cream and cinnamon if desired, and enjoy!