Persimmon Coconut Chia Pudding Recipe

Name: Persimmon Coconut Chia Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COCONUT CHIA PUDDING:; 14-1/2 ounces, fluid Full-fat Coconut Milk; 1/3 cups Chia Seeds; 2 Tablespoons Agave Nectar Or Raw Honey; FOR THE PERSIMMON JAM:; 1 Large Ripe Persimmon, Cored And Peeled If Possible, Diced; 1-1/2 Tablespoon Sugar; 1/4 cups Water; 1 Medium Lemon, Zest And Juice; 1 pinch Cinnamon; FOR GARNISHING:; 2 Tablespoons Coconut Flakes

Servings: persons

FOR THE COCONUT CHIA PUDDING:
14-1/2 ounces, fluid Full-fat Coconut Milk
1/3 cups Chia Seeds
2 Tablespoons Agave Nectar Or Raw Honey
FOR THE PERSIMMON JAM:
1 Large Ripe Persimmon, Cored And Peeled If Possible, Diced
1-1/2 Tablespoon Sugar
1/4 cups Water
1 Medium Lemon, Zest And Juice
1 pinch Cinnamon
FOR GARNISHING:
2 Tablespoons Coconut Flakes

1
For the coconut chia pudding:
2
In a deep bowl, combine coconut oil, chia seeds and agave nectar. Stir to combine. Transfer to 2 large or 4 small glasses and refrigerate for at least 3 hours or overnight.
3
For the persimmon jam:
4
In a saucepan combine diced persimmons, sugar, water and lemon zest. Cook on medium heat (for 10-15 minutes), stirring occasionally until soft. Transfer to a blender and puree until smooth. Mix in lemon juice and cinnamon.
5
For the toasted coconut:
6
This is optional, but brings a lot of flavor. In a small pan over low heat lightly toast coconut flakes for 1 minute. Be careful not to burn them.
7
To assemble:
8
Take the set chia pudding out of the fridge. Carefully spread persimmon jam on top. Garnish with toasted coconut.
9
The recipe makes 2 large or 4 small servings.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE COCONUT CHIA PUDDING:, 14-1/2 ounces, fluid Full-fat Coconut Milk, 1/3 cups Chia Seeds, 2 Tablespoons Agave Nectar Or Raw Honey, and more.

Yes, Persimmon Coconut Chia Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persimmon Coconut Chia Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions