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Persimmon Ginger Chia Pudding

Chia pudding made into an extra fancy & satisfying treat with Fuyu persimmon, ginger, lime & coconut.
Prep Time1 hour
Course: Dessert, Snack
Keyword: chia, healthy fats, persimmon, pudding, snack
Servings: 2
Author: Mukta Gadkari

Equipment

  • High-speed blender (if making nut milk from scratch)

Ingredients

1 cup nut-milk

  • 1/4 cup pecans or walnuts (soaked overnight)
  • 1 cup water

Chia pudding

  • 4 tbsp. chia seeds
  • 2 tbsp. hemp seeds
  • 1 Fuyu persimmon
  • 1 tbsp. raw ginger root (finely grated)
  • 1/2 lime (juiced)
  • 2 tbsp. unsweetened shredded coconut (or more)

Optional

  • 2 tbsp. hemp hearts (or hemp seeds)
  • drizzle raw honey

Instructions

For the nut-milk (approx. 1 cup):

  • Rinse and drain the soaked pecans and add to a high-speed blender.
  • Add 1 cup of filtered water.
  • Blend for about 1 minute (until smooth) and pour the pecan milk into a mason jar.

For the chia-pudding:

  • Stir the chia seeds into the pecan milk and mix well (if you don't stir, the chia will clump together).
  • Let the pudding set for 20-30 minutes at room temperature. If your kitchen is warm, leave it in the fridge.
  • Optional: After the chia pudding has set, add 2 tbsp. hemp seeds and mix well.
  • Wash and cube the persimmon and add it to a separate bowl.
  • Add the ginger and lime juice to the cubed persimmon and mix well, mashing the fruit slightly. Once the persimmon is a little mushy and juicy, it's time to assemble the pudding!
  • Take two small jars, glasses or dessert bowls. Layer the pudding by scooping 1-2 tbsp. chia pudding into each jar, then 1-2 tbsp of the persimmon mixture, then more chia pudding, and more persimmon (until it's all gone).
  • Finally garnish each jar with 1 tbsp. of shredded coconut each and a tiny drizzle of raw honey. Enjoy!