This paleo and vegan persimmon custard is my ode to this wonderful, wonderful fruit! If you've been following the blog lately, you already know I love baking with persimmons and am always on the lookout for persimmons when October and November roll around. I've recently shared my recipe for Persimmon Chai Bread and for a Persimmon Chocolate Bundt Cake {where I also explain how to bake with this fruit for those not yet initiated into "lotus fruit" eating ;) }, and today I wanted to share a much simpler way to enjoy it -- as a dairy-free, egg-free, and refined sugar-free custard! This custard only takes minutes to whip up and makes a great flan-like dessert, or a wonderful fruit-based breakfast.
PrintVegan Persimmon Custard {Raw}
- Prep Time: 2 minutes
- Total Time: 12 minutes
- Category: Pudding
- Method: Raw
- Cuisine: Dessert
Ingredients
- 1 VERY ripe persimmon {de-stemmed and quartered}
- 1 tbsp maple syrup {or another liquid sweetener}
- 2 tbsp non-dairy milk {I used almond milk, but coconut or any other milk will do}
- 1 tsp pure vanilla extract
- dash of cinnamon
- Optional: 1 teaspoon melted coconut oil {not hot} -- use only if you like a firmer consistency.
- Optional variations: add 1 teaspoon cocoa powder or carob powder for a chocolatier version {or 1 tablespoon for a chocolate custard}; or add ½ teaspoon rose water {for an even more exotic flavor}; or sprinkle with some added cinnamon or cocoa powder on top before serving; or top with cacao nibs... lots of options here to dress this custard up, as you can see ;)
Instructions
- Place all ingredients in a good blender {I used my Vitamix for this} and blend until smooth.
- Pour into serving dish(es) immediately and place in the fridge for 10-20 minutes to chill and set. Enjoy!
Notes
This makes a large serving of custard for one person, or three ½ cup mason jars for smaller servings {that's what I did}. You can easily double or triple the recipe for a larger custard.
Blended persimmons firm up pretty quickly into a gel, so you have to pour the mixture out pretty much as soon as you're done blending. If you leave it to sit, it'll firm up somewhat -- if that happens to you, just re-blend the mixture and pour right away.
You can also add more non-dairy milk if you prefer a less firm version. Or more softened/liquified coconut oil for a firmer version.
You can't really mess this up too much, as the recipe really relies on the flavor and texture of the delicious ripe persimmon. So no matter how you adjust the recipe, you'll probably end up with something tasty either way!
Persimmons also make wonderful thick smoothies, so if you prefer to give that a try, just add more non-dairy milk, and perhaps a tiny touch more sweetener to your liking. This makes a really filling and delicious breakfast smoothie!
Kathy Stotts says
I'm about to make this recipe, it doesn't say to take off the skin, so I'm going to take it off, per my sister,, she makes bread and persimmon cookies,,so let me know about peeling them, maybe the recipe needs upgraded
Audrey says
Hi Kathy, I don't normally take the skin off. You can just leave it on next time. The recipe will work either way though :)
Louisa C. says
This was divine! I used cacao powder and put in 2 Tbls by mistake and wow was it good! I used about 1/2 Tbl coconut nectar and I could have used less though I loved it! I used a jar and my stick blender and ended up eating it right out of the jar without chilling it. Thank you!
★★★★★
Audrey says
I love your variation! Thanks for sharing, Louisa. I'm glad you enjoyed this recipe!
Laura says
I did this recipe last fall and did it again before the New Year when persimmons are literally ripe for the picking before they go too soft. I tell you, this is the simplest of all recipes all good for you, natural and sweet that its satisfying for people who are health conscious. I did it without the maple syrup from Fuyu persimmons going soft and just like bananas, they get extremely sweet. So good!
★★★★★
Audrey says
I'm so happy you're enjoying this recipe, Laura! Thanks for the feedback :)
Jennifer says
This was DELICIOUS! I made it two nights in a row with my last two persimmons. Too bad that I will have to wait until next season for more persimmons to make this wonderful recipe again.
★★★★★
Audrey says
So glad you liked it, Jennifer :) Thanks for sharing. And I wish persimmons were in season all year round -- one of my favorite fruits.
Elan says
I'm wondering what the cup equivalent of one persimmon is for this recipe?
Audrey says
Hi Elan. I replied to your email the other day, so not sure if this comment came through afterwards (since you mentioned you were having trouble with the comments) or if you maybe didn't get my email reply, so just responding here as well just in case:
For this recipe I used an average sized Jiro persimmon. It’s hard to gauge how much it would be in cups… but if yours are on the small size, just use two. This recipe is pretty flexible, so it will work just fine with a bit more or a bit less persimmon.
Bel says
It persimmon season here in southern Turkey. They are so ripe they are already like liquid! I love them fresh but wanted do something else with them and came across this recipe. I skipped the sweetener and the liquid, as these are already soo sweet and very runny. But I added the coconut oil and a chunk of orange flavoured vegan dark chocholate. Yum! Thank you for the inspiration. Will try the persimmon bread recipe next!
★★★★★
Audrey says
That sounds delicious, Bel! Thanks for sharing. I must try it with orange flavored chocolate now too :)
Kristine says
I had no idea what to do with the persimmons my CSA delivered to me. This was a cinch to make and absolutely delightful! I did make it with heavy cream, so I modified a bit, but it was tremendous. Thanks for sharing.
Audrey says
Hi Kristine,
Sorry for the super delayed reply! Just wanted to say thank you for the feedback and so happy to hear this served you as inspiration for a treat!
Happy New Year!
dawn says
Are these Asian persimmons or American?
(Asian ones are found in stores. American you go pick)
Audrey says
Hi Dawn. I've used different kinds of persimmons for this before, but they are all typically store-bought (hence mostly Asian) since picking them fresh isn't an option where I live. For this recipe specifically I used Jiro persimmons, but really any kind will work. If you have the opportunity to get them fresh, I'd definitely go for those over store-bought any day (so long as they are very ripe, of course ;) ).
jb says
Both Fuyu and Hachiya persimmons can be either store bought or pick from a tree ... I've had all four of those combinations. Both of those types, which are quite different, are "Asian persimmons"--Diospyros kaki. "American persimmons"--Diospyros virginiana--are native to the Eastern U.S., are smaller, and are probably more commonly picked wild.
April Harris says
What a beautiful, fresh and seasonal dessert! Your Persimmon Custard looks absolutely delicious. Thank you for sharing it with us at the Hearth and Soul hop. Pinned and will tweet :-)
Audrey says
Thanks so much, April! :)