Overnight Persimmon Chia Pudding
A creamy, naturally sweet chia pudding layered with vibrant persimmon pulp. The seeds plump up overnight into a tapioca-like treat while the persimmon adds a honeyed, autumnal flavor. A make-ahead breakfast or dessert that looks as beautiful as it tastes.
For 4 servings
- prep · ~2 min
Make the persimmon puree.
1.Cut the leafy top off each persimmon and discard.2.Scoop out the soft pulp with a spoon into a blender.3.Add lemon juice and blend until silky smooth, about 30 seconds.TIPOnly use fully ripe, jelly-soft hachiya persimmons. An unripe one will be bitter and astringent. - mix · ~7 min
Whisk the chia base.
1.In a mixing bowl, pour in the milk, chia seeds, maple syrup, vanilla extract, cinnamon, and the pinch of salt.2.Whisk thoroughly for 1 minute until no clumps of seeds remain.3.Let it sit for 5 minutes, then whisk again to break up any gel clusters.TIPA second whisk after a short rest prevents a lumpy texture in the final pudding. - assemble · ~3 min
Layer the pudding.
1.Spoon 2 tablespoons of chia base into the bottom of each serving glass.2.Add a layer of persimmon puree (about 1 tablespoon).3.Repeat layers until glasses are full, finishing with persimmon puree on top. - rest · ~360 min
Chill overnight.
Cover each glass tightly with plastic wrap or a lid. Refrigerate for at least 6 hours, preferably overnight, until the chia seeds have fully expanded and the pudding is thick and creamy.
TIPIf the top layer looks dry after chilling, simply stir the very top before adding garnishes. - garnish
Garnish with chopped pistachios and serve cold.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only fully ripe, jelly-soft Hachiya persimmons — unripe ones are astringent and bitter.
- 2Whisk the chia base again after a 5-minute rest to break up gel clusters and avoid lumpy pudding.
- 3If the top layer looks dry after chilling, stir it gently before adding garnishes.
- 4Store layered puddings covered in the fridge for up to 3 days; the texture stays creamy.
- 5For a quicker version, use 2 cups of store-bought persimmon puree and reduce soaking time to 4 hours.
Adapt it for your goals.
Vegan
Use unsweetened almond or oat milk and pure maple syrup; this version is already vegan-friendly and works beautifully with plant-based milk.
low sugarLow-sugar
Omit the maple syrup entirely — very ripe persimmons are sweet enough on their own, and the cinnamon adds warmth without sugar.
spiced chaiSpiced chai
Swap the cinnamon for ½ teaspoon garam masala or chai spice blend, and use coconut milk for a warming, aromatic twist.
Why this is on our healthy list.
Rich in Soluble Fiber
Chia seeds provide soluble fiber that helps support digestion and keeps you full for hours, ideal for a satisfying breakfast.
Packed with Antioxidants
Persimmons are loaded with vitamin C and beta-carotene, which help protect cells from oxidative stress.
Good Source of Omega-3s
Chia seeds offer alpha-linolenic acid (ALA), a plant-based omega-3 that supports heart health.
Frequently asked questions
Fuyu persimmons are firmer and less astringent but also less juicy; they won't yield the same silky puree. If using Fuyu, peel them and blend with a splash of extra milk.
