Vegan Persimmon Custard {Raw}

Paleo and Vegan Persimmon Custard {Gluten-Free, Refined Sugar-Free, AIP, SCD}

{Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free, AIP, SCD}

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.

Paleo and Vegan Persimmon Custard {Gluten-Free, Refined Sugar-Free, AIP, SCD}

Vegan Persimmon Custard {Raw}


  • 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 tsp melted coconut oil {not hot} — use only if you like a firmer consistency.
  • Optional variations: add 1 tsp cocoa powder or carob powder for a chocolatier version {or 1 tbsp for a chocolate custard}; or add ½ tsp 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 ;)


  1. Place all ingredients in a good blender {I used my Vitamix for this} and blend until smooth.
  2. Pour into serving dish(es) immediately and place in the fridge for 10-20 minutes to chill and set. Enjoy!


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!

Paleo and Vegan Persimmon Custard {Gluten-Free, Refined Sugar-Free, AIP, SCD}

xo Audrey


 This post contains an affiliate link for the Vitamix used.

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