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Recipe by:Christine Roseberry
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Spiced Persimmon Pudding
Prep:10minTotal:30minServes:1
Ingredients
- 3-4hachiya persimmons(tops removed, make sure they’re ripe!)
- 1.5cupscoconut milk(or plant based milk of choice)
- 4Tbspchia seeds
- 1/8tspcinnamon
- 1/8tspnutmeg
- 1/8tspground cloves
- maple syrup(as desired)
- walnuts, seeds, or nuts of choice(optional topppings)
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- Pour in a glass jar the coconut milk and stir in the chia seeds
- Place a top on the jar closing tightly and shake well to keep from clumping.
- Set aside in the fridge for at least 20 minutes or until it turns into a thick pudding-like consistency
- Set aside in the fridge for at least 20 minutes or until it turns into a thick pudding-like consistency
- In the meantime, blend persimmons and spices together in a blender until smooth.
- our half the amount into a large glass jar, or bowl, followed with half of the chia pudding topping the chia layers with a drizzle of maple syrup. Continue layering, topping the final layer with fresh fruit like kiwi and another drizzle of maple syrup and optional crushed nuts or seeds.
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Ingredients
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Directions
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Notes
