The persimmon and milk pudding is a variant of the persimmon and cocoa pudding which, also in this case, is prepared using only two ingredients: persimmons and milk. The recipe can be customized by adding cinnamon or a mix of autumn spices (ginger powder, clove powder, cinnamon powder) to the mixture or you can add vanilla flavoring in drops. You will get an easy, healthy and quick dessert. In this article we see it in three variations.

The basic recipe with and without cooking is a vegan recipe that can also be suitable for those who follow a paleo diet.
It is perfect for breakfast for those on a diet: in this case, combine a skimmed Greek yogurt sweetened with stevia or a teaspoon of honey for a satiating and natural 250-calorie breakfast.
It is also a way to recycle overripe persimmons.
We can also use the no-bake variant to fill a cake or a tart with a pre-cooked shortcrust pastry base.
For the variant of cocoa pudding, here is the recipe.

MILK AND PERSIMMON PUDDING: BASIC RECIPE WITHOUT COOKING

For two puddings of about 150 grams

A ripe persimmon of 200 grams
100 ml of whole cow’s milk (does not work with semi-skimmed or skimmed)
Spices to taste or vanilla flavoring

The basic recipe is very simple.
Wash the persimmon well, remove the green stalk, cut it into pieces and remove the seeds.
Put it in a blender with 100ml of whole milk plus the spices. Blend until smooth. Pour it into two small bowls, cover them with cling film and keep them in the fridge for 7-8 hours.
Calories per pudding: 100

RECIPE WITH COOKING

The cooking recipe will give you the result similar to a crème caramel. Once the milk has been blended with the persimmon, pour the mixture into a container for microwave cooking, being careful not to fill it up to the edge. At that point it heats up for a minute and a half and is immediately ready.

MILK AND PERSIMMON PUDDING: VEGAN RECIPE WITHOUT COOKING

For the vegan recipe, the whole cow’s milk is replaced with normal sugar-free almond milk (which therefore must have a percentage of fat) or traditional almond milk, otherwise with cooking coconut milk: in this case, the quantity is halved. to 50 ml of coconut milk for persimmon. Blend and put in the fridge for 7/8 hours dividing it into two bowls.