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Persimmon Cardamom Shake (Gluten-Free, Vegan)

Easy, delicious, and immune-boosting non-dairy persimmon cardamom milkshake is a satisfying treat.
Course Breakfast, Dessert, Snack
Cook Time 5 minutes
Total Time 5 minutes
Servings 1
Author Tessa Fisher

Ingredients

  • 1 ripe Hachiya or Fuyu persimmon frozen
  • 3/4 cup coconut milk full fat
  • 1/8-1/4 teaspoon ground cardamom
  • 1-2 tablespoons maple syrup or to desired sweetness

Optional toppings

  • coconut whipped cream
  • ground cinnamon for 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!

Notes

Inspired by this recipe from SparkRecipes.