Here is a super easy recipe for making "persimmon pudding" out of overripe persimmons! There are only two ingredients: persimmons and milk. It hardens without gelatin or agar.

Recipe for super tasty "persimmon pudding" using overripe persimmons!

If you have persimmons that have been accidentally left out and overripened, you can easily arrange them into a "persimmon pudding" by simply mixing them with milk! It's plump, sweet, and delicious.

Material ( Serves 1 to 2 )
ripe persimmon	one (object)
(cow's) milk	Half of persimmon

Recipe for super tasty "persimmon pudding" using overripe persimmons

Kaki Pudding Recipe

Do you like your persimmons crisp and hard? Or do you prefer them soft and tender? I personally like them hard, but sometimes I forget to eat them and realize they are too ripe! What a surprise! Of course, soft persimmons are delicious, but this time, I would like to introduce a very simple recipe to make "persimmon pudding" from over-ripe persimmons!

Using Poyopoyo persimmon

Ingredients

What you need

1 persimmon
Milk A little less than half the amount of persimmon

Prepare a little less milk than half the amount of persimmon.

Directions

Cut the persimmon in half, remove the seeds and hollow out the fruit inside with a spoon.

In a blender or mixer, mix the hollowed-out persimmon fruit with the milk.

Once the persimmon grains are gone and the mixture is well blended, pour the mixture into a heatproof container. Do not fill the container to the edge, but leave a little room.

Cover with plastic wrap and microwave for 1.5 minutes (600W) ! You can eat it by scooping it directly from the container, or by turning it over and popping it onto a plate.

How does persimmon pudding taste?

When you take a bite, it has a pleasantly elastic texture. The mild richness of milk and the deep sweetness of ripe persimmons combine to create a deliciously sweet pudding, even though no sugar is added! Eating the pudding while it is still slightly warm is a relief and gentle on the stomach.... Of course, it is also delicious when eaten cold!

The reason why the pudding hardens even though no gelatin is added is because the pectin in the persimmon reacts with the calcium in the milk. Our sister site Enouchi also has a recipe for " persimmon pudding " that does not involve microwaving, but simply mixing the persimmon and milk and refrigerating to harden. This recipe is softer than microwave cooking and produces a smooth and tender pudding, so you can make it according to your preference!