I am about to blow your mind with this 2-ingredient persimmon pudding. Ready in under an hour, easy as can be, entirely gluten-free and utterly delicious!

A serving of persimmon pudding on a ceramic plate, with a golden spoon to serve.

Persimmon is one of the few fruit in season during the colder months. You can enjoy these sweet, melt-in-you-mouth fruit from October to December, right around the holiday season. But did you know that persimmons naturally contain a gelling agent that allows you to make the most amazing 2-ingredient chocolate pudding?

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Why You’ll Love This Recipe

  • Who doesn’t love a recipe that only calls for two ingredients? Plus, it’s not some tasteless dish but ana indulgent chocolate dessert!
  • Since this persimmon pudding only has two ingredients, this is a great budget-friendly option for the holidays.
  • The only equipment you need is a blender and some ramekins. No chopping, stirring, baking or icing. This persimmon pudding is basically the dream dessert!
  • This is a hidden veggies recipe, perfect for getting fiber and other nutrients for picky eaters and kids.

Key Ingredients

Ingredients for the persimmon pudding laid out and labeled on a light neutral background.
  • Persimmons are incredibly sweet. When they are ripe, the fruit turns deliciously soft and can be used to make naturally setting pudding.
  • Cocoa powder adds richness and a touch of biterness to balance the sweet persimmons.

Hack It!

  • Make sure to use ripe fruit. It gets super soft, sweet, and practically jelly-like inside.
  • You can add additional notes of flavor by using extract. Orange essence and vanilla extract go great with chocolate, or you can add peppermint if you like that flavor combination.
  • Get creative with the toppings. From cocoa powder and icing sugar, to shaved chocolate, coconut whipped cream, or frozen berries – there is a lot to choose from!
  • If you don’t have a ramekin set, you can use silicone molds, small bowls or shallow cups.

How to Make Persimmon Pudding

Persimmons and cocoa powder ina high-speed blender.

Step 1: In a blender, add the persimmons and cocoa powder.

The persimmon and cocoa mixture after blending, still in the blender.

Step 2: Blend until you have a smooth silky mixture. This will start to gel quickly, so you want to move fast. 

The persimmon and cocoa mixture distributed into ramekins.

Step 3: Get out four ramekins, and transfer the pudding to the containers. Place in the fridge for minimum 45 minutes. 

After chilling in the fridge, the persimmon pudding slides out f the ramekin.

Step 4: When ready to eat, dump the containers onto a plate. It will come out in one block. Add toppings as desired and enjoy!

A shot showcasing the texture of the persimmon pudding, with a spoon cutting into the molded pudding.

Frequently Asked Questions

Does this pudding set firm or soft?

This persimmon pudding sets fir, similar to a jello cup as opposed to mousse.

Can I add sweetener?

Ripe persimmons are already very sweet. If you want more, I would recommend adding sweet toppings. This way you don’t mess with the texture.

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A close up of the spoonful of persimmon pudding, showing the texture.
A serving of persimmon pudding on a ceramic plate, with a golden spoon to serve.

The Recipe: Persimmon Pudding

A delicious and indulgent 2-ingredient pudding that anyone can make.
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Servings: 4
Prep Time: 5 minutes
Setting time: 45 minutes
Total Time: 50 minutes

Ingredients

  • 4 persimmons, washed well, with or without skin, chopped
  • 4 tbsp cocoa powder

Equipment

Instructions 

  • In a blender, combine the persimmons and cocoa powder until a smooth pudding is formed. This will start to gel quickly, so you want to move fast. 
  • Get out four ramekins, and transfer the pudding to the containers. Place in the fridge for minimum 45 minutes. 
  • When ready to eat, dump the containers onto a plate. You can use a very thin knife to loosen the sides of the pudding if needed. It will come out in one block.
  • I like to dust with additional cocoa powder, or icing sugar, as desired. 

Notes

  • Make sure to use ripe fruit. It gets super soft, sweet, and practically jelly-like inside.
  • You can add additional notes of flavor by using extract. Orange essence and vanilla extract go great with chocolate, or you can add peppermint if you like that flavor combination.
  • Get creative with the toppings. From cocoa powder and icing sugar, to shaved chocolate, coconut whipped cream, or frozen berries – there is a lot to choose from!
  • If you don’t have a ramekin set, you can use silicone molds, small bowls or shallow cups.
Calories: 224.8kcal, Carbohydrates: 59.2g, Protein: 2.3g, Fat: 1.4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.2g, Sodium: 2.7mg, Potassium: 596.8mg, Fiber: 1.9g, Sugar: 0.1g, Vitamin C: 110.9mg, Calcium: 51.8mg, Iron: 4.9mg
Cuisine: American
Course: Dessert
Author: carleigh