Persimmon pudding (raw). Today I am going to post my ultimate favorite way to eat persimmons. It's very easy to make and super tasty! It only requires two ingredients - very ripe persimmons and coconut meat.

This dessert comes in many forms - sometimes persimmon pudding is thicker and is cut into bars, or you'll find it as a true, scoop-able pudding. If you've ever eaten a persimmon you know how delicious a fruit this is. There are several kinds, but the ones that are readily available where I live are the Fuyu and the Hachiya. You can cook Persimmon pudding (raw) using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients of Persimmon pudding (raw)

You need 2 of persimmons very riped.
Prepare 1 tsp. of coconut oil.
Prepare 1/4 tsp of cinnamon.
You need of high speed blender.

I try to use the Fuyu because they can be eaten without any problems once ripe. So I searched for very ripe persimmon recipes from which I got this simple, raw, vegan dessert recipe. Most of the raw persimmon pudding recipes included ripe banana, which I didn't use here. The omega fatty acids found abundantly in chia seeds give the brain a boost while helping to keep the skin hydrated during cold weather.

Persimmon pudding (raw) step by step

Remove the leafy green from persimmons and place in the blender or food processor.
Add coconut oil and cinnamon and blend till smooth.
Pour in seving dish and enjoy can be perfect for the halidays serve at room temp or refrigerate..

Serve warm with whipped cream or caramel sauce. In a separate bowl, sift together flour and baking powder. Sweet puréed persimmon and vanilla pudding are layered in this vegan persimmon chia pudding. Good news, my lovely blog friends: it's persimmon season! I rediscovered persimmons last November after maybe eating them once or twice in a "fancy" salad when I was a kid, and I'm absolutely in love with them.