Are you looking for a truly delicious spoon dessert that won’t make you feel guilty?
Forget long preparations, eggs, milk, butter, and especially refined sugar!
Today we’ll reveal the secret of the Persimmon and Cocoa Pudding, a clever recipe that’s going viral on the web for a simple reason: it’s a magical dessert that requires only two ingredients!
This dessert is not only super quick to prepare (it takes just five minutes with a blender), but it’s also 100% plant-based (vegan), naturally sweet (thanks to the ripe persimmon), and no-cook.
The velvety texture of a real pudding is achieved by simply letting it rest in the fridge.
Are you ready to discover how to transform two simple autumn ingredients into a creamy and healthy masterpiece?
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 151.40 (Kcal)
- Carbohydrates 40.08 (g) of which sugars 25.15 (g)
- Proteins 2.14 (g)
- Fat 1.07 (g) of which saturated 0.44 (g)of which unsaturated 0.41 (g)
- Fibers 9.05 (g)
- Sodium 3.05 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 persimmons
- 2 tablespoons unsweetened cocoa powder
Tools
- 1 Immersion Blender Braun
- 2 Dessert Cups Glasmark
Steps
Empty the Persimmons:
Wash and prepare the ripe persimmons.
Gently remove the skin and seeds (if present).
Scoop out the very soft pulp with a spoon.
Blend:
Transfer all the persimmon pulp into the bowl of the immersion blender (or a food processor).
Add the Cocoa:
Incorporate the two tablespoons of unsweetened cocoa powder.
Homogenize:
Blend the mixture for about 30-60 seconds, or until you have obtained a smooth, silky, and perfectly homogeneous cream.
There should be no cocoa lumps.
Rest and Set:
Transfer:
Immediately pour the obtained mixture into the single-serving glasses (like glass cups) or chosen molds.
Cover and Chill:
Cover the surface of each glass with food wrap in contact (to prevent the ‘skin’ from forming).
Rest:
Place in the fridge.
The pudding will need to set for at least 4 hours.
For optimal consistency and to unmold it safely, it’s recommended to leave it in the fridge overnight (12-24 hours).
Serving and Tasting
Final Touch:The next day, take the cups out of the fridge and remove the food wrap.
Garnish:
Before serving, you can add a light dusting of unsweetened cocoa on the surface, or decorate with chopped nuts (pistachios, almonds) or a berry for a touch of color.
Serve and Enjoy:
Enjoy your persimmon and cocoa pudding: a creamy, healthy dessert with only two ingredients!
📢 Tips, Variations, and Storage
📅 Storage
In the Fridge:
The persimmon and cocoa pudding keeps well in the fridge, covered with wrap or in an airtight container, for up to 2-3 days.
The high water content and fresh fruit limit its shelf life.
Freezing:
Freezing this dessert is not recommended.
Thawed persimmons tend to lose their texture and release water, compromising the pudding’s creaminess.
💡 Tips and Tricks
The Key is Ripeness:
The success of this recipe depends entirely on the ripeness of the persimmon.
It should be so ripe that it is almost liquid or gelatinous.
If the persimmon is firm, the pudding will not set.
Consistency:
If the blended mixture seems too soft, you can add another half teaspoon of cocoa to help dry it slightly.
Flavor:
Always taste before refrigerating.
If your persimmon is not sweet enough, you can add a pinch of natural sweetener (honey, maple syrup, or stevia) before blending.
To Unmold:
If you want to unmold it like a true pudding, leave it in the fridge for at least 12 hours and use the trick of dipping the bottom of the container in warm water for 5 seconds.
✨ Delicious Variations (Not 2-Ingredient)
If you want to experiment and add a third ingredient to vary the taste, here are some fantastic ideas:
Intense Flavor:
Add a teaspoon of vanilla extract or a pinch of cinnamon (which perfectly matches with persimmons) during the blending process.
For a Mousse Effect:
Blend a tablespoon of peanut or almond butter with the other ingredients for a richer taste and an even more substantive and satisfying texture.
Super Thickener (Vegan):
If you want a guaranteed consistency even with less ripe persimmons (or if you don’t have time to wait a whole day), blend in a teaspoon of chia seeds (which act as a gelling agent) or agar agar powder.
Garnishes:
Serve the pudding with chopped nuts/almonds, shredded coconut, or dark chocolate flakes for a crunchy finish.
❓ Frequently Asked Questions (FAQ)
My pudding didn’t set.
What did I do wrong?The reason is almost always related to the ripeness of the persimmon.
For the pudding to set, the pulp must be very soft and gelatinous.
If the fruit was even slightly firm, the amount of pectin released is insufficient.
Tip: Let the persimmon rest for a few more days.
Is it necessary to add sugar?
No, it’s not necessary!
The sweetness of this pudding comes entirely from the natural sugars in ripe persimmons.
If you prefer a very sweet taste, you can add a pinch of honey or maple syrup, but the basic recipe does not require it.Can I use any type of persimmon?
It’s essential to use traditional persimmons (the ones with soft pulp).
The Fuyu persimmon (or vanilla persimmon), which is firm and non-astringent, does not contain enough pectin to thicken the mousse and turn it into a pudding.
Can I prepare it in advance?
Yes, absolutely!
In fact, it’s recommended to prepare it in advance.
The pudding reaches its perfect consistency after resting in the fridge for 12-24 hours.
Is this recipe suitable for vegans or celiacs?
Yes, it’s perfect!
This recipe is naturally vegan (contains no animal products) and gluten-free.
