Persimmon and Cocoa Pudding a variant with only two ingredients of the classic HOMEMADE PUDDING, a quick spoon dessert to prepare, no cooking required, and delicious! A vegan recipe, made with only persimmons and cocoa, a recipe that will surely be loved by those who have already tried my AVOCADO AND COCOA SPREAD!
If you like puddings, besides the MILK-FREE PUDDING, I also suggest the persimmon pudding, which requires no cooking and sets only with the pectin contained in persimmons!
In autumn, when the fruits ripen quickly on the tree, make this dessert and you can use up a lot of persimmons!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4Servings
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 14 oz persimmons
- 5 tbsp unsweetened cocoa powder
Preparation
To prepare the persimmon and cocoa pudding, wash and clean the persimmons.
Remove the stem and peel, collect the pulp inside a blender, and blend it to make it smooth.
Add the unsweetened cocoa powder to the blender and blend again to combine the two ingredients.
Pour the mixture into pudding bowls and place in the fridge to set for at least two hours before serving.
After two hours, the persimmon and cocoa pudding will have set completely, and you can serve it.
You can use an immersion blender or hand blender to achieve an even finer and smoother persimmon pulp.
I used unsweetened cocoa powder because I find persimmons to be very sweet, but if you like even sweeter flavors, I recommend using sweetened cocoa powder.
Storage
Persimmon and cocoa pudding can be stored in the fridge for two days.
