Raw Persimmon Pudding – Vegan
When I first came to US, one of my friends introduced me to this fiber rich persimmon and I liked them very much. From then on I never miss enjoying them in every fall season. I bought persimmons from Costco last week to have it like regular fruit. When I opened to check them, they were mushy and very ripe, but I like them firm and 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.
Servings: 2
Ingredients:
- Fuyu Persimmon – 2 Very ripe ( No need to peel the skin)
- Walnuts – 8 ( Optional)
- Cardamom powder – ¼ tsp ( Use your choice of flavor- vanilla)
- Honey – 1 tbsp ( Sweetener of your choice)
- Chia seeds – 1 tbsp (Optional)
Method:
- Wash, dice and take out the leaves of persimmons ( deseed, if there any).
- Add them to blender along with honey and cardamom powder and blend them to smooth paste
- Taste and adjust sweetness, Add chopped walnut.
- Immediately pour this into a mold, this puree will settle very fast,if you want to pour it in mold then pour immediately after blending or you can serve the puree as is.
- Wait for 5 to 10 minutes, until the pudding thickens and settles.
- Scoop pudding carefully on to a serving plate and garnish with chia seeds.
- Serve chilled or as is.
Nutritional facts:
- Very high in dietary fiber and Vitamin A
- Rich in B6, C and manganese
linking this to
Eggless bakes and treats and Surabhi
Show Me Your HITS – Festive Food started by Sangeetha
Wow.. that looks so good. I didn’t know Persimmon itself sets so nicely after blending.. Love that color. Thnx for linking
so picture perfect and so delicious!!! The ingredient is so new to me!!!
Thanks for linking it to my event!! Looking for more yummy recipes!!
Sowmya
Ongoing Event – Breakfast
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