Had a persimmon that needed to be eaten and came up with this this morning. It has such a comforting unusual taste to it that is really quite lovely. I bet it would be incredible frozen and eaten like a custard. Yum! I used about 1/2 to 1 teaspoon ginger, but you can adjust according to how much ginger you like. The...

Recipe Directions

1. Blend persimmon and almond milk together until nice and smooth.

2. Add in the rest of ingredients and blend away.

Hkittykitty's Thoughts

By hkittykitty

Had a persimmon that needed to be eaten and came up with this this morning.

It has such a comforting unusual taste to it that is really quite lovely.

I bet it would be incredible frozen and eaten like a custard. Yum!

I used about 1/2 to 1 teaspoon ginger, but you can adjust according to how much ginger you like.

The consistency of mine came out to be a very thick, almost a pudding-like consistency.

You can thin it out if you wish with soak water or more almond milk. Enjoy!

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Comments

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sounds great and easy to follow - just perfect for the season ~thank you1

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It's funny, I found I liked the persimmons that have to be real soft to eat recently and I told my husband they taste just like vanilla pudding!! I will try this version!

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It's funny, I found I liked the persimmons that have to be real soft to eat recently and I told my husband they taste just like vanilla pudding!! I will try this version!

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sounds great and easy to follow - just perfect for the season ~thank you1

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