The persimmon pudding is a no-bake dessert made with only two ingredients and no added sugars. Healthy, light, vegan, gluten-free, lactose-free, and delicious! One of the special features of this dessert is that it doesn’t require gelatin or other thickeners to achieve a firm pudding. In fact, very ripe persimmons have a high thickening power, making gelatin unnecessary. Especially if we decide to put them in molds instead of enjoying them immediately, you’ll notice that with the right rest, these puddings will maintain their shape perfectly. Moreover, they are also very sweet so we can avoid using refined sugars or other sweeteners. And most importantly, they are truly delicious, even though they are made with just two ingredients that together create a spoon dessert with creamy texture and unforgettable flavor!
The preparation is very simple: remove the skin from the persimmons and put the pulp in a blender. Add the cocoa and blend until you get a cream. Pour the cream into four molds and let it solidify for at least three hours or even overnight.
Given the high energy value of persimmons, this pudding is perfect for a snack or a quick breakfast, but it is also a great idea for a dessert to make with minimal effort that will surely impress anyone who tastes it. Surely they won’t believe that for this delicious pudding you didn’t use milk, sugar, flour, or eggs, but only 2 ingredients, one of which is even a fruit! Try it!
Also discover:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to Make Persimmon and Cocoa Puddings
- 5 persimmons
- 5 tablespoons unsweetened cocoa powder
Tools to Make Persimmon and Cocoa Puddings
- 1 Blender
- 4 Molds
- 1 Refrigerator
Steps to Make Persimmon and Cocoa Pudding
To prepare the Persimmon Pudding, first wash the persimmons, and remove their skin and inner seeds.
Put them in the blender.
Add the cocoa
Blend the persimmons and cocoa until you get a well-blended mixture.
If you want, you can enjoy it already as a spoon dessert or give it the shape of a pudding by pouring it into a single mold or four individual molds and let it rest for at least three hours in the fridge or even overnight.
Unmold the persimmon and cocoa pudding and serve it.
Simo and Cicci recommend
The persimmon and cocoa pudding keeps in the fridge for 3-4 days.
For an excellent result of this pudding, it is important to use very ripe persimmons.
Since persimmons are very sweet, you can omit the use of sugar. However, if you want it sweeter, you can add the sugar or sweetener of your choice.
You can accompany them with nut crumbles like hazelnuts or almonds, or with a chocolate sauce.
FAQ (Questions and Answers)
What types of persimmons are best to use for this pudding?
First of all, it’s good to choose very ripe persimmons that naturally contain pectin and are also very sweet, allowing us to not use sugars in our pudding. Regarding the type of persimmons to use, prefer persimmons with a gelatinous pulp like ‘vanilla persimmons,’ which are much softer compared to ‘apple persimmons,’ which have a firm and crunchy pulp.
