The persimmon and cocoa pudding is a delicious dessert easy and quick to make.
Made with ripe persimmons, without sugar and gelatin, it’s a vegan dessert, lactose-free and egg-free, very easy to make, with only two ingredients, delicious and irresistible, with a taste almost indistinguishable from classic chocolate pudding, which is prepared in a few minutes, requires no cooking, and needs to rest in the refrigerator for at least eight hours: you can prepare them in advance and keep them in the refrigerator for up to two or three days before.
Read how to make the persimmon and cocoa pudding with the very easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 25 oz persimmons (ripe)
- 1/3 cup unsweetened cocoa powder (+ for decorating the puddings)
Preparation of Persimmon and Cocoa Pudding
Remove the stem from the persimmons and peel them.
Put their pulp in a blender and add the 1/3 cup of unsweetened cocoa.Blend until you obtain a smooth and homogeneous cream.
Transfer the mixture into four molds and cover them with plastic wrap.Let them rest in the refrigerator for at least eight hours, and when serving, turn them out onto plates.
Finish with a dusting of unsweetened cocoa powder and serve your persimmon and cocoa pudding.
Notes
To discover other pudding recipes by Chez Bibia click HERE.
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