Autumn arrives with this spiced custard, capturing the season’s warmth in every vegan bite. The persimmon’s natural sweetness creates a dessert that feels indulgent yet remains completely plant-based.
This recipe transforms simple ingredients into a creamy pudding with depth. Cinnamon and nutmeg enhance the fruit’s honeyed notes, while a touch of vanilla adds complexity without dairy or eggs.
What emerges from the oven is a silky custard with a golden top, perfect for holiday gatherings or quiet evenings. The texture proves that vegan desserts can rival traditional favorites.
Serve warm with coconut whipped cream or enjoy chilled for a different experience. The flavors deepen as it cools, making leftovers even better the next day.
Ingredients for Persimmon Pudding Recipe Vegan
Autumn’s bounty meets pantry staples for a dessert that feels like a warm embrace.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Hachiya Persimmons 🍅 | 1 ½ lb | Peeled, seeded, pureed to 2 cups |
| Unsweetened Almond Milk 🥛 | 1 ½ cups | Or any plant-based milk |
| Coconut Cream 🥥 | ½ cup | Full-fat from can, chilled |
| All-Purpose Flour 🌾 | 1 cup | Sifted for smooth texture |
| Coconut Sugar 🍚 | ¾ cup | Or brown sugar for depth |
| Cornstarch 🌽 | 3 tbsp | Thickening agent for custard |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌰 | ½ tsp | Freshly grated for best flavor |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla, not imitation |
| Sea Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Baking Powder 🧂 | 1 tsp | Ensures light texture |
| Apple Cider Vinegar 🍏 | 1 tbsp | Balances sweetness in batter |
| Coconut Oil 🫒 | 2 tbsp | Melted, for greasing pan |
The persimmons are non-negotiable here—Hachiya variety (acorn-shaped) is essential as they’re astringent until fully ripe. Find them at Whole Foods or Asian markets in fall. Look for fruit that’s deep orange and yielding to gentle pressure (like a ripe avocado). The coconut cream must be full-fat and chilled overnight to separate properly. Thai Kitchen or Native Forest are reliable brands.
No coconut cream? Silken tofu blended smooth mimics the texture well. Almond milk can be swapped for oat or soy without issue. For the sugar, maple syrup at three-quarters the amount works but may require adjusting cornstarch. Skip the vinegar if you must, but it brightens the flavor. The spices? Freshly ground makes a noticeable difference—Penzeys is a great source.
This pudding keeps 4-5 days refrigerated in an airtight container. The flavors actually improve after 24 hours as the spices meld. For longer storage, freeze portions for up to 3 months. Reheat gently in the microwave or enjoy chilled straight from the fridge.
Why You’ll Love This Recipe
- One Bowl Wonder: I just dump everything in, mix, and bake—no fancy steps, and the coconut cream makes the texture effortless.
- Velvety Spiced Sweetness: The ripe Hachiya persimmons blend into this rich, caramel-like base with coconut sugar. Honestly, it’s like dessert and comfort in one bite.
- Holiday or Tuesday: I’ve served this at Thanksgiving and also just because it’s Wednesday. Between us, no one complains.
- Leftovers? Gone.: It keeps beautifully, but in my house, it’s usually devoured the same day. I’ll be real: I hide a slice for myself.
Step-by-Step Instructions for Persimmon Pudding
This method ensures a velvety texture with balanced spice and natural sweetness from the fruit.
Step 1: Prepare the Persimmon Base
Peel and seed the 1.5 lb ripe Hachiya persimmons, then puree them until completely smooth. You need exactly 2 cups of puree for this recipe. The persimmons should be very soft and slightly squishy to the touch—this indicates peak ripeness and ensures a sweet, non-astringent flavor.
In a large bowl, whisk together the persimmon puree, 0.75 cup coconut sugar, 1.5 cups unsweetened almond milk, and 0.5 cup coconut cream until fully combined. The coconut cream should be chilled and full-fat to create a rich, custard-like consistency in the final pudding.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the 1 cup all-purpose flour, 3 tbsp cornstarch, 1 tsp baking powder, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp sea salt. Sifting removes lumps and ensures even distribution of the leavening agents and spices throughout the batter.
Add the 2 tsp vanilla extract and 1 tbsp apple cider vinegar to the persimmon mixture and whisk again. The vinegar reacts with the baking powder to create a light, airy texture, while the vanilla enhances the warm spice notes from the cinnamon and nutmeg.
Step 3: Incorporate and Rest the Batter
Gradually add the dry ingredients to the wet mixture, whisking constantly to prevent lumps from forming. The batter should be smooth and thick, with no visible streaks of flour. The cornstarch acts as a secondary thickener, ensuring the pudding sets properly during baking.
Let the batter rest for 10 minutes at room temperature. This allows the flour to fully hydrate and the baking powder to begin activating, resulting in a more uniform texture. You’ll notice the batter thickens slightly during this time.
Step 4: Bake to Perfection
Preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish with the 2 tbsp coconut oil, ensuring all surfaces are evenly coated. Pour the batter into the prepared dish and smooth the top with a spatula.
Bake for 45-50 minutes until the pudding is set and a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges will pull slightly away from the sides of the dish. Avoid overbaking, as this can lead to a dense, dry texture.
Step 5: Cool and Serve
Remove the pudding from the oven and let it cool in the dish for at least 20 minutes. This cooling period allows the structure to firm up, making it easier to slice. The pudding will continue to set as it cools, so resist the urge to serve it immediately.
Once cooled, slice into squares and serve warm or at room temperature. The pudding should have a moist, custard-like interior with a delicate crumb, and the spices should be aromatic but not overpowering.
Pro Tips For Making Persimmon Pudding Recipe Vegan
- Bake at 350°F: After burning two batches, I learned this pudding needs steady, moderate heat—350°F for 45-50 minutes gives a custardy center without a burnt crust.
- Strain the Persimmons: Sounds tedious, but pushing the ripe Hachiya pulp through a fine-mesh sieve removes any fibrous bits that ruin the silky texture.
- Warm the Almond Milk: I used to skip this, but mixing cold almond milk with coconut cream makes the batter clump—warm it to room temp first for a smooth finish.
- Use Full-Fat Coconut Cream: My first attempt with light coconut cream collapsed like a sad soufflé; the full-fat version actually sets and gives that rich, pudding-like mouthfeel.
Best Sauces and Condiments for These Flavors
Caramel Drizzle
A vegan caramel sauce takes this pudding to the next level. I simmer ½ cup coconut sugar with ¼ cup coconut cream and 1 tbsp maple syrup until thickened. Drizzle warm over each serving for a gooey contrast to the custard. 💛
Spiced Whipped Cream
Top with coconut whipped cream for a light, airy finish. I use Thai Kitchen coconut cream whipped with 1 tbsp powdered sugar and ¼ tsp cinnamon. Dollop generously—it adds a cool contrast to the warm pudding.
Toasted Nut Garnish
Crunchy toppings balance the pudding’s soft texture. I toast ¼ cup chopped pecans in a dry pan over medium heat for 3-4 minutes until fragrant. Sprinkle over each serving just before eating.
Citrus Compote
A bright compote cuts through the richness. Simmer 1 cup orange segments with 2 tbsp maple syrup and 1 tsp orange zest for 5 minutes. The citrus notes complement the persimmon beautifully.
Vanilla Bean Dust
For a subtle vanilla boost, mix 1 tsp powdered sugar with seeds from ½ vanilla bean. Lightly dust over the pudding before serving. This adds a fragrant, elegant touch that enhances the custard’s depth.
Dairy-Free Ice Cream
Serve warm pudding with a scoop of vanilla coconut milk ice cream. I love So Delicious brand—its creamy texture pairs perfectly. The ice cream melts slightly, creating a luscious sauce that soaks into the pudding. ✨
Nutrition Facts
Frequently Asked Questions
What if my persimmons aren’t fully ripe?
Unripe Hachiya persimmons are extremely astringent. Speed up ripening by placing them in a paper bag with a banana for 2-3 days. They’re ready when they feel like a water balloon.
Can I use Fuyu persimmons instead?
Fuyus work but the texture will be slightly different. Use the same amount by weight and add 1-2 tbsp extra sugar since they’re less sweet than ripe Hachiyas.
Why did my pudding turn out dense?
Overmixing or insufficient resting time can cause this. Ensure you whisk just until combined and let the batter rest for 10 minutes before baking. Also check your baking powder isn’t expired.
How do I make this gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend. Add 1/2 tsp xanthan gum to help with texture. The cornstarch already helps create a smooth custard.
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