Spiced Persimmon Chia Pudding
A creamy, naturally sweet chia pudding made with ripe persimmons and warm autumn spices. The pudding sets overnight into a luscious, tapioca-like texture that's perfect for a make-ahead breakfast or a light dessert. Each spoonful carries the honeyed flavor of persimmons with whispers of cinnamon, ginger, and nutmeg.
For 4 servings
- prep · ~3 min
Puree the persimmons.
1.Peel and roughly chop the ripe persimmons, discarding any seeds or tough bits.2.Add the persimmon chunks, maple syrup, vanilla extract, cinnamon, ginger powder, nutmeg, and salt to a blender.3.Blend until completely smooth with no fibrous bits remaining.TIPRipe Hachiya persimmons give the creamiest texture. If using Fuyu, make sure they are very soft. - mix · ~3 min
Whisk together the chia pudding base.
1.Pour the persimmon puree into a medium mixing bowl.2.Add the milk and whisk vigorously until fully combined with no streaks.3.Pour in the chia seeds and whisk again for a full minute to distribute evenly and prevent clumps.TIPWhisk again after 5 minutes of resting to catch any starting clumps before they set. - rest · ~240 min
Cover and refrigerate overnight.
Cover the bowl or pour into individual serving jars. Refrigerate for at least 4 hours, preferably overnight, until the pudding is thick and the chia seeds have fully gelled.
TIPThe longer it sits, the thicker it gets. Overnight gives the best texture. - assemble · ~2 min
Stir, layer, and garnish to serve.
1.Give the chilled pudding a good stir to break up any settled seeds.2.Spoon into serving cups or jars if not already portioned.3.Top each serving with a dollop of yogurt, a sprinkle of chopped pistachios, and an extra dusting of cinnamon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe Hachiya persimmons for the creamiest, silkier puree.
- 2Whisk the chia mixture again after 5 minutes to prevent clumps from settling.
- 3For best texture, let the pudding set overnight rather than just 4 hours.
- 4If using Fuyu persimmons, ensure they are soft and jelly-like to avoid astringency.
- 5Taste the puree before adding milk and adjust sweetener based on persimmon ripeness.
- 6Store leftovers in a sealed jar in the fridge for up to 4 days; stir before serving.
Adapt it for your goals.
Vegan
Replace the milk with coconut milk or oat milk, and skip the yogurt topping or use a plant-based yogurt. This makes the dish fully plant-based and adds a subtle coconut richness.
low oil/no added oilLow-oil/no-added-oil
This recipe already contains no added oil. For extra creaminess without fat, use full-fat oat milk or silken tofu blended into the puree.
high proteinHigh-protein
Increase the protein by using milk with added protein or stirring in a scoop of unflavored protein powder. Top with Greek yogurt and extra pistachios.
jainJain
Omit the yogurt topping (as it may contain milk-based cultures not suitable for some Jain diets) and use only plant-based milk. Check persimmons are fresh and not stored with ghee.
apple persimmonApple-persimmon
Replace one persimmon with a peeled, cored apple and add a pinch of clove. This shifts the flavor toward a autumnal fruit compote profile.
Why this is on our healthy list.
Rich in Plant Omega-3s
Chia seeds are a top source of alpha-linolenic acid (ALA), a plant-based omega-3 that supports heart and brain health.
High in Dietary Fiber
With chia seeds and whole persimmons, this pudding provides soluble fiber that aids digestion and helps maintain steady energy levels.
Contains Antioxidant Spices
Cinnamon, ginger, and nutmeg are all rich in antioxidants that help combat inflammation and oxidative stress.
Good Source of Calcium
Depending on the milk used, this dish can contribute to daily calcium intake, especially if using fortified milk or plant alternatives.
Frequently asked questions
Only use very ripe persimmons—unripe Hachiya are extremely astringent and bitter. Fuyu should be soft like a tomato to blend smoothly.
