Persimmon recipes continue! Today I am going to post my ultimate favorite way to eat persimmons. It’s raw persimmon pudding. It’s very easy to make and super tasty!
It only requires two ingredients – very ripe persimmons and coconut meat.
This combination may sound strange but it works. It makes very creamy pudding. I sometimes call it persimmon custard especially when I add a lot of coconut meat to make it very creamy.
For this recipe, I like to use Hachiya variety of persimmons because they are sweeter and have a good texture to make pudding. You can also use Fuyu variety of persimmons.
This is how an unripe Hachiya persimmon looks like. It is very hard.
You need to wait until they are completely soft to eat. Otherwise, they are astringent and inedible.
When they are ripe, they become like a balloon like this.
Or sometimes they may look little wrinkly like this.
It works either way as long as they are ripe. Let’s begin making this delicious raw persimmon pudding!
- Open an coconut and scope meat. Save water for later use. If you can’t find fresh coconuts, you make use coconut flakes with some water. It’s best to use fresh ones though. I like to open a coconut like this.
The firmness of coconut meat varies. This time the coconut meat is softer. You can see the one on the right is like gel. The one of the left is firmer.
For this recipe, firmer one works better. If you get softer one like this, just add more coconut meat.
2. Blend persimmons and coconut meat in a blender until it become smooth. I don’t put the skin of persimmons but it’s edible.
The inside of a ripe Hachiya persimmon looks like this.
When it’s scoped out, it has a gel-like consistency.
I like to eat this pudding with slices of banana. Somehow bananas go well with persimmon pudding.
I just love this very sweet and creamy pudding. This pudding freezes well. When a lot of Hachiya persimmons ripen at the same time, I make a big batch of this pudding and put it in a container and freeze it. I then take the frozen container to work for lunch. If I leave the container out in the morning, it’ll be melted enough (partially still frozen) to each for lunch.
I hope you enjoy it as much as I do! 🙂
- 4-5 Hachiya persimmons
- Meat of ½ to 1 fresh coconut
- Blend persimmons and coconut meat until it become smooth.
lemons says
This pudding looks so delicious and simple to make! I will have to try this, it’s good to know that it freezes well.
admin says
Thank you for your comments. It’s really creamy and yummy! I hope you like it too! 🙂