The Sugar-Free Persimmon and Cocoa Pudding is a dessert truly suited for everyone, and it is prepared with great simplicity and speed. There are two ingredients that make up this delicious treat: persimmons and unsweetened cocoa powder, which are very easy to find in this autumn season. And since the persimmon season is short, why not try it right away? It’s a recipe you can serve not only as a dessert but also as a healthy snack, especially since apart from the natural sugar in the fruit, it contains no additional sugars. So, even though it’s a simple dessert, it always satisfies everyone, but make sure to choose very ripe persimmons. For this type of pudding, we don’t need any thickener because the persimmon provides both pectin and mucilage, and it can also be used for other preparations that normally require gelatin. For this reason, since I have two persimmon trees in my garden, I freeze some pulp so I always have a supply.
If you like persimmons, then you shouldn’t miss the following recipes:
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 21 oz ripe persimmons
- 0.5 cup unsweetened cocoa powder
Tools
- 1 Blender
- 4 Molds
How to Make Sugar-Free Persimmon and Cocoa Pudding
First, gently wash the persimmons under running water and dry them. Remove the stem, skin, and if possible, all white parts, taking only the ripe part.
Pour the pulp directly into a blender and add the unsweetened cocoa powder.
Blend for a few minutes until the mixture is smooth and homogeneous and distribute it evenly in the molds.
Level them by gently tapping on the work surface, cover with plastic wrap, and let them set in the refrigerator for at least 3 hours.
Serve your Sugar-Free Persimmon and Cocoa Pudding, just taken out of the fridge, by turning it over onto a plate and garnishing with a grating of dark chocolate, whipped cream, raspberries, chopped nuts, or whatever you prefer.
Tips, Variations, Notes, and Storage
Usually, the pudding is very easy to extract from its mold, but if you encounter any difficulties, use a spatula or a flat knife.
Slide it around the inside and then immediately invert the pudding onto a plate.
The persimmon pudding can be kept in the fridge for about two days, but inside its mold, covered with plastic wrap.
Once you’ve finished blending, I recommend tasting it, and if it’s too bitter for you, you can add a bit of sugar, perhaps powdered sugar to blend it better.
In the video, extracting the pulp was a bit complex, but that’s only because I found only super ripe persimmons on my trees, which fell apart at the first touch. Surely the ones you buy will be ripe but also more consistent.
In the video, extracting the pulp was a bit complex, but that’s only because I found only super ripe persimmons on my trees, which fell apart at the first touch. Surely the ones you buy will be ripe but also more consistent.
