This luscious and unique vegan persimmon pudding combines the natural sweetness and silky texture of ripe persimmons with a blend of warm spices. Topped with a light coconut cream, this dessert is perfect for any occasion, bringing together unconventional flavors that will delight your palate.

Ingredients

  • 2 ripe Fuyu persimmons, peeled and pureed (approximately 1 cup)
  • 1 cup almond milk (or any plant-based milk)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup almond flour
  • 1/2 cup whole wheat flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

For the Coconut Cream

  • 1 can (13.5 oz) full-fat coconut milk, chilled
  • 2 tablespoons maple syrup (or to taste)
  • 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish or a similar-sized oven-safe dish.

In a large mixing bowl, combine the persimmon puree, almond milk, coconut sugar, and applesauce. Whisk until smooth and well combined.

In another bowl, whisk together the almond flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped walnuts for added texture.

Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for about 10 minutes in the dish before transferring it to a wire rack to cool completely.

While the pudding is cooling, prepare the coconut cream. Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl (reserve the liquid for another use). Add the maple syrup and vanilla extract to the bowl.

Using a hand mixer, whip the coconut cream until light and fluffy, about 2-3 minutes. Taste and adjust sweetness if necessary.

Once the persimmon pudding has cooled, slice it into squares and serve warm or at room temperature, topped with a generous dollop of whipped coconut cream.

Enjoy this delightful twist on traditional pudding that showcases the rich flavor of persimmons and the creaminess of coconut!