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Persimmon Pudding

Active Time: 15 minutes / Cook Time: 30-40 minutes / Total Time: 45-55 minutes

Makes 6 servings

Nutrition Corner: Eat More Butter!
Grass-fed, organic butter is one of few foods that contain high amounts of butyric acid, shown to decrease inflammation in the body. Grass-fed butter is also a rich source of Vitamin A, which is responsible for its yellow coloring. Grass-fed butter also contains medium-chain triglycerides, which serve as immediate fuel for our body. Always choose grass-fed butter over processed margarines and vegetable oil based butter substitutes.

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  • 1 heaping cup very ripe hachiya persimmon pulp (about 4 medium. Cut in half and use a spoon to scoop out the pulp. Discard the skin)*
  • ¼ cup coconut palm sugar
  • 2 tablespoons maple syrup
  • 1 egg, beaten
  • 2/3 cup almond milk
  • 4 tablespoons butter, soft
  • 2/3 cup almond flour
  • 2/3 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/6 teaspoon ground nutmeg
  • 1/6 teaspoon sea salt


  1. Pre-heat oven to 325 degrees F.
  2. Mix together persimmon pulp, sugar, maple syrup, egg, almond milk, and butter until incorporated and smooth.
  3. In a separate bowl mix together remaining dry ingredients.
  4. Mix dry ingredients into wet ingredients until fully incorporated.
  5. Transfer to a small baking dish (pudding should be 2 ½-3 inches thick) and bake for 30-40 minutes, or until golden brown (start checking after 30 minutes).
  6. Let cool at least 30 minutes before serving. Enjoy about ¼ cup per serving (this pudding is rich!)
  7. Refrigerate remaining portions and enjoy straight from the fridge or warmed up (5 minutes in a 350 degree oven, or 30 seconds in a microwave)

*Persimmons must be very ripe! Look for ones that are soft to the touch. If not ripe enough, place in a paper bag when you get home. If you cannot find ripe persimmons, think about substituting canned organic sweet potato or pumpkin.