Easy 2-Ingredient Persimmon Pudding (No-Bake Vegan Recipe!)

This silky smooth 2-Ingredient Persimmon Pudding adds a splash of color and a dash of sweetness to your dessert game. Made from just two simple ingredients, ripe persimmons, and cocoa powder, this delightful dessert is as easy to make as it is to devour. With a few minutes of blending and a bit of patience, while it chills, you'll have a rich, velvety treat that feels like a culinary hug.

This pudding is recommended for dessert lovers looking for something a little different. It is a dreamy end to any meal, whether a casual lunch, a dinner party, or even a simple mid-afternoon snack.

What is Persimmon Pudding?

Persimmon pudding is a luscious, fruit-forward dessert that’s both light and satisfying. Originating from the heart of autumn when persimmons are at their peak, this pudding offers a sweet, almost caramel-like flavor, balanced beautifully with the bitter depth of cocoa powder. Persimmons, often underappreciated, are packed with vitamins and are naturally sweet, making them a perfect base for this simple yet elegant dessert.

Persimmons have been enjoyed for centuries, especially in Asian cuisine, where they symbolize good luck and prosperity. But the award for creating this marvelous twist by turning them into a creamy, chocolatey pudding perfect for any season goes to America, specifically, the state of Indiana.

Pro Tips for the Best Persimmon Pudding

• The secret to the best persimmon pudding is using fully ripe, almost mushy persimmons. They should be soft and jelly-like when you squeeze them, which ensures maximum sweetness and a silky texture.
• To achieve the perfect pudding consistency, blend the persimmons and cocoa powder until you have a smooth, creamy mixture without lumps.
• While four hours is the minimum chilling time, letting it sit overnight allows the flavors to meld and the pudding to set beautifully.

Can I Freeze Persimmon Pudding?

Yes, you can freeze persimmon pudding! Just pop it into an airtight container and freeze for up to a month. When you’re ready to enjoy it, let it thaw in the fridge for a few hours.

What Type of Persimmon Can I Use?

For this pudding, you want to choose a persimmon variety that gets soft when ripened, such as Hachiya, Sharon fruit, or even wild American persimmons. These varieties turn beautifully soft and sweet as they ripen and can be blended into a creamy pudding. Avoid firmer varieties like Fuyu persimmons, which remain crisp even when ripe and won’t provide the right texture for this dessert.

How to Ripen Persimmons

If your persimmons aren’t quite ripe, don’t worry. Here’s an old-school trick: Place your unripe persimmons with an apple in a plastic or paper bag. The apple releases ethylene gas, which ripens them in about 3 to 6 days. Just be sure to check on them daily, so they don’t overripe.

How to Store 2-Ingredient Persimmon Pudding

To store this persimmon and cocoa pudding, keep it in an airtight container in the fridge for up to 3 days. Covering it tightly prevents it from absorbing any fridge odors and keeps the texture creamy. If you want to make it ahead, only add the final dusting of cocoa powder before serving for the freshest flavor.

How to Make 2-Ingredient Persimmon Pudding

Peel and chop your persimmons, then add them to a blender along with the cocoa powder. Blend until the mixture is smooth and creamy and transfer it into a mould, smoothing the top with a spatula.

Refrigerate for at least 4 hours or, even better, overnight.

Once set, dust with a bit of extra cocoa powder or a topping of your choice before serving.