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Persimmon Chocolate Coconut Pudding
Rate Persimmon Chocolate Coconut Pudding
Avg. rating 5 from 2 votes.
# of Servings: 2
Recipe Created By: Hidemi Walsh
1 persimmon (6-8 oz)
2/3 cup So Delicious® Dairy Free Chocolate Coconutmilk Non-Dairy Frozen Dessert
1/3 cup So Delicious® Dairy Free Original Coconutmilk
1/4 cup sweetened coconut flakes
Peel persimmon, remove the stem and leaves, and discard. If there are seeds, remove and discard. Cut the persimmon flesh into small pieces and put into a blender with coconut milk and frozen dessert. Blend until smooth.
Divide the mixture equally into 2 serving cups or glasses. Tap the bottom of each cup to get any bubbles out. Refrigerate for about 2 hours until set.
In the meantime, toast the coconut flakes in a non-stick skillet over medium-low heat until golden brown. Let cool.
When the puddings are set, sprinkle with the coconut flakes over the top. If there is any liquid on top, discard it before adding coconut. Serve immediately.
I made pudding with persimmon, coconut milk and dairy free chocolate ice cream without gelatin or eggs. Believe it or not, you can make pudding with persimmon and ice cream (even dairy free ice cream!).
Use any flavor coconut milk.
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Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy
, consult your physician to find out if you need to avoid coconut.
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