Persimmon pudding (raw). Today I am going to post my ultimate favorite way to eat persimmons. It's very easy to make and super tasty! It only requires two ingredients – very ripe persimmons and coconut meat.
This dessert comes in many forms – sometimes persimmon pudding is thicker and is cut into bars, or you'll find it as a true, scoop-able pudding. If you've ever eaten a persimmon you know how delicious a fruit this is. There are several kinds, but the ones that are readily available where I live are the Fuyu and the Hachiya. You can cook Persimmon pudding (raw) using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Persimmon pudding (raw)
- It’s 2 of persimmons very riped.
- It’s 1 tsp. of coconut oil.
- You need 1/4 tsp of cinnamon.
- It’s of high speed blender.
I try to use the Fuyu because they can be eaten without any problems once ripe. So I searched for very ripe persimmon recipes from which I got this simple, raw, vegan dessert recipe. Most of the raw persimmon pudding recipes included ripe banana, which I didn't use here. The omega fatty acids found abundantly in chia seeds give the brain a boost while helping to keep the skin hydrated during cold weather.
Persimmon pudding (raw) step by step
- Remove the leafy green from persimmons and place in the blender or food processor.
- Add coconut oil and cinnamon and blend till smooth.
- Pour in seving dish and enjoy can be perfect for the halidays serve at room temp or refrigerate..
Serve warm with whipped cream or caramel sauce. In a separate bowl, sift together flour and baking powder. Sweet puréed persimmon and vanilla pudding are layered in this vegan persimmon chia pudding. Good news, my lovely blog friends: it's persimmon season! I rediscovered persimmons last November after maybe eating them once or twice in a "fancy" salad when I was a kid, and I'm absolutely in love with them.