Persimmon and cocoa fit pudding, a quick autumn recipe you’ll love and a chocolate recipe you would never have imagined! Today I want to surprise you, as I was surprised when I made them the first time: here are the light persimmon and unsweetened cocoa puddings! The famous light puddings made with only two ingredients: ripe persimmons and cocoa! The fit persimmon and cocoa puddings are an autumn spoon dessert that is prepared in a moment and, thanks to the natural sweetness of ripe persimmons, makes it possible to create a dessert without added sugar, like the Persimmon and Chocolate Cake: therefore a truly light dessert! This pudding without gelatin, without fish glue and other thickeners gets its particular consistency thanks to the pectin naturally present in the fruit, which fully performs the function and makes the puddings set in no time, leaving them creamy and allowing easy removal from the mold. The persimmon and unsweetened cocoa pudding is a completely vegan dessert, totally gluten free and even light, but at the same time very tasty, so you can enjoy it without too much guilt. The only downside? You can prepare it only when ripe persimmons are in season, exactly like the Persimmon Jam! Let’s go to the kitchen, I’ll tell you how to prepare them, but before we roll up our sleeves I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to make the persimmon and cocoa pudding
- 3 cups persimmons (ripe)
- 0.5 cup unsweetened cocoa powder
Tools
- Blender
- Molds
Preparation of the fit persimmon and cocoa pudding
Rinse the persimmons, remove the skin and place the flesh in the blender jug, then blend with the cocoa. Or do as I do: rinse them and pass them through a food mill to obtain a puree that you will mix with the cocoa. In the end you should obtain a smooth, homogeneous mixture. Pour the persimmon and cocoa cream into molds, place them in the fridge covered with plastic wrap for about 3 hours and once set, invert onto a plate and enjoy. I decorated mine with amaretti cookies and some mascarpone frosting I had left over, but for a completely light version a handful of nuts will do.
Storage and tips
The persimmon and cocoa pudding can be stored in the refrigerator for 2-3 days.
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