Spiced Persimmon Chia Pudding
This high-fiber, naturally sweetened chia pudding features the delicate sweetness of ripe persimmon, warmly spiced with cinnamon and nutmeg, making it a perfect healthy breakfast or satisfying snack. Its creamy texture and vibrant flavor are achieved with minimal effort and no cooking.
For 2 servings
Prepare Persimmon: Wash and peel the ripe persimmon(s). Remove any dark spots or tough core. Mash the flesh with a fork or blend briefly until a smooth pulp forms. You'll need about 1/2 cup of pulp.
Combine Wet Ingredients: In a medium bowl or a jar with a lid, combine the persimmon pulp, unsweetened almond milk, maple syrup, and vanilla extract. Whisk or stir until well combined and smooth.
Add Dry Ingredients: Stir in the chia seeds, ground cinnamon, and ground nutmeg. Mix thoroughly, ensuring there are no clumps of chia seeds clinging together.
Initial Chill & Stir: Let the mixture sit at room temperature for 5-10 minutes. Stir again vigorously to break up any chia clumps that may have formed and ensure even gelling. This step is crucial for a smooth, lump-free pudding.
Refrigerate: Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to your desired consistency.
Serve: Once set, give the pudding a final stir. If it's too thick, add a splash more almond milk to reach your preferred consistency. Divide into serving bowls or glasses and top with your choice of pumpkin seeds, chopped nuts, or a sprinkle of extra cinnamon before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe Fuyu persimmons for the best sweetness and texture; Hachiya persimmons must be extremely soft, almost jelly-like, to avoid an astringent taste.
- 2For an extra creamy texture, blend the entire pudding mixture (after it has chilled and set) in a high-speed blender for 30-60 seconds until completely smooth.
- 3If you prefer a thinner pudding, reduce the amount of chia seeds slightly (e.g., to 5 tbsp) or add a bit more liquid before serving.
- 4Meal prep tip: Make a larger batch and store it in individual airtight jars in the fridge for up to 3-4 days for quick and healthy breakfasts or snacks throughout the week.
Adapt it for your goals.
Chocolate Persimmon
Add 1-2 tablespoons of unsweetened cocoa powder to the mixture before chilling for a rich chocolate twist that pairs wonderfully with the persimmon.
Tropical TwistTropical Twist
Incorporate a tablespoon of shredded coconut and a squeeze of lime juice for a brighter, more tropical flavor profile that complements the persimmon's sweetness.
Gingerbread SpiceGingerbread Spice
Replace cinnamon and nutmeg with 1/4 tsp ground ginger, 1/8 tsp ground cloves, and a dash of allspice for a festive, warming gingerbread-inspired flavor.
Why this is on our healthy list.
Digestive Health
High in both soluble and insoluble fiber from chia seeds and persimmons, this pudding promotes healthy digestion, aids in regularity, and can contribute to a feeling of fullness.
Rich in Antioxidants
Persimmons are packed with beneficial antioxidants like Vitamin C and carotenoids, which help protect the body's cells from damage caused by free radicals.
Omega-3 Fatty Acids
Chia seeds are an excellent plant-based source of alpha-linolenic acid (ALA), a type of Omega-3 fatty acid known for its anti-inflammatory properties and benefits for heart and brain health.
Frequently asked questions
Yes, any plant-based milk (such as soy, oat, or coconut milk) or dairy milk will work as a substitute for almond milk. The consistency and flavor might vary slightly depending on your choice.
