Persimmon and cocoa pudding is a dessert made with just two ingredients that will surprise you with its unmistakable taste. At this time, the first ripe persimmons are starting to appear, harvested directly from the tree, and I thought of making this pudding using them and adding cocoa. With these two simple ingredients, you get a delicious pudding that you can flavor with rum or spices; for instance, I used ground cinnamon. You can enrich the pudding with a cocoa cream and garnish with grated coconut and nuts.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 2 Servings
- Cooking methods: No cooking
Ingredients
- 7 oz ripe persimmons
- 4 tbsps unsweetened cocoa powder
- 1 tsp rum or spices (optional)
- 2 tsps unsweetened cocoa powder
- 1 tsp water
- 1 tsp honey (or sweetener to taste)
- to taste grated coconut
- to taste nuts
Preparation
To make the persimmon and cocoa pudding, clean the persimmons by removing the skin and inner seeds.
Place the persimmon pulp into the blender bowl and add the cocoa. You can optionally flavor it with rum or spices; for instance, I used ground cinnamon.
Blend until a creamy and homogeneous mixture is obtained. Then pour the mixture into molds, cups, or glasses.
Let it rest in the refrigerator for 3 hours.
In a small cup or bowl, pour the cocoa and water. Stir until a cream is obtained. Then add a sweetener; I used honey.
Garnish the pudding with the cocoa cream, grated coconut, and nuts. Enjoy!
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