The persimmon and cocoa pudding is a surprisingly simple dessert: it is made with only two ingredients, without added sugar, without milk, and without cooking. The natural sweetness of well-ripened persimmons is more than enough to create a creamy and satisfying dessert, while the unsweetened cocoa adds character and depth. Just blend the persimmon pulp with the cocoa to get a velvety pudding in just a few minutes, perfect for those looking for a light yet indulgent dessert.
It’s a vegan, natural, and very easy recipe, ideal as a dessert, snack, or little sweet treat without guilt. A smart way to use very ripe persimmons and turn them into a healthy dessert that captivates at first taste. Try it and see how good a dessert made with so little can be.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Seasonality: Autumn, Winter
Ingredients
- 4 persimmons (500 g of pulp, net of waste)
- 2 tbsp unsweetened cocoa powder
- grated coconut (to taste, for garnishing)
Tools
- 4 Molds silicone
- Immersion Blender
Preparation
Peel the persimmons, remove the stem, and transfer the pulp into the immersion blender cup.
Sift the cocoa and add it to the persimmon pulp.
Blend with the mixer until you get a smooth and homogeneous cream.
Distribute the mixture into 4 silicone molds or glass cups.
Cover with cling film and transfer to the refrigerator. Let it firm up for about 2 hours, so the puddings can be unmolded more easily.
When serving, invert the molds onto plates and sprinkle with unsweetened cocoa and coconut to taste.
The persimmon and cocoa pudding is ready, fresh and delightful, great as a snack or dessert.
Tips and Notes
For this preparation, the persimmons must be well ripe and soft to the touch, otherwise the pudding will not be sweet enough.
You can also decorate with chopped pistachios or other nuts. You can flavor with cinnamon or grated orange zest.
If you like sweeter flavors, you can use sweetened cocoa.
FAQ (Frequently Asked Questions)
How to store the persimmon and cocoa pudding?
You can store it in the refrigerator for 2-3 days, covered with cling film.
