Persimmon and Date Pudding with Ginger and Coconut
Recipe Type: Snack
Serves: 4
A seasonally sweet snack with great spice and a slight bitterness from the cocoa. It is simple to execute and can adapted to include your favorite flavors.
  • 2 very ripe Hachiya persimmons
  • 7 ripe medjool dates
  • ½-inch piece ginger
  • 1 teaspoon cinnamon
  • 2 tablespoons cocoa
  • Coconut flakes, toasted
  • Cocoa nibs
  1. Remove the stems from the persimmons and place the fruit in a blender. Remove the pits from the dates and add them. Use a fine grater to grate the ginger into the blender.
  2. Add the cinnamon and cocoa.
  3. Turn the blender on medium-low, and mix together until ingredients are well combined. (A handheld blender can also be used.)
  4. Taste, and add additional cocoa or cinnamon, as needed. Pudding can be enjoyed as is, or can be chilled for a firmer texture.
  5. Serve in bowls and garnish with toasted coconut and cocoa nibs.
Recipe by Honest Cooking at