Light Persimmon Fit Chia Pudding is a simple and genuine spoon dessert, perfect for those who love starting the day with something good but light, or for those looking for a healthy dessert after a meal. The chia pudding is prepared in just a few minutes without cooking: simply blend a ripe persimmon with plant-based or cow’s milk, a teaspoon of honey or sweetener, and a pinch of cinnamon, then add the chia seeds and let it rest in the refrigerator. The result? A fit and creamy pudding, naturally sweet thanks to the fruit and rich in fiber and Omega-3.
After resting, the chia seeds absorb the liquid and form a soft and velvety consistency, while the aroma of persimmon and cinnamon fills each spoonful with color and flavor. You can serve it as is, or enrich it with dark chocolate flakes, toasted almonds, or shredded coconut for an even more indulgent version.
It’s a perfect recipe for fall and winter when persimmons are at their sweetest.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 1 generous portion or 2 small portions
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the light persimmon fit chia pudding:
- 1 ripe persimmon (about 150 grams)
- 100 ml cow's milk (or plant-based)
- 1 teaspoon erythritol
- 30 g chia seeds
- 1/2 teaspoon ground cinnamon (optional)
- as needed dark chocolate
- as needed toasted almonds
Tools for the light persimmon fit chia pudding:
- 1 Bowl
- 1 Spoon
- 1 Knife sharp
- 1 Cup clear glass
- 1 Blender
Steps for preparing the light persimmon fit chia pudding:
Preparing the light persimmon chia pudding is very simple and takes just a few minutes. Choose a well-ripened persimmon with soft and sweet flesh. Peel it and place the flesh in a blender along with plant-based milk (almond, oat, or soy) or cow’s milk and a teaspoon of honey or sweetener (we used erythritol). If you like, add a pinch of ground cinnamon for a stronger autumn aroma. Blend everything until you get a smooth and velvety cream.
Transfer the cream to a bowl or a glass jar and add the chia seeds. Mix well with a spoon so that the seeds are evenly distributed. After about ten minutes, mix again: this step is important to prevent the seeds from settling at the bottom. Cover the container and place everything in the refrigerator for at least 4 hours, but if you can let it rest overnight it will be even creamier.During the resting time, the chia seeds will absorb the liquid and form a thick and soft consistency similar to that of a pudding. When ready, gently stir and if you prefer it more fluid, add a splash of milk.
Serve your light persimmon chia pudding as is or enrich it with dark chocolate flakes and coarsely chopped toasted almonds.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, it is perfect to prepare the night before. Overnight, the chia seeds swell and the consistency becomes creamy and compact.
How long does it last in the fridge?
It keeps for up to two days in a closed glass jar. Stir before serving to make the cream more homogeneous.
When to enjoy it?
It’s perfect for breakfast because it satisfies without being heavy, but also as a light dessert after a meal.
