Persimmon Almond Pudding
Dive into the comforting sweetness of Persimmon Almond Pudding, a warm and nutty treat that combines the velvety texture of ripe persimmon puree with the rich depth of almond flour. Enhanced by a hint of cinnamon and vanilla, this naturally gluten-free dessert is baked to perfection, offering a moist, custard-like consistency that’s perfect for the cooler months. With a sprinkle of slivered almonds for added crunch, this easy-to-make pudding is ready in just an hour, making it a versatile choice for holiday gatherings or an everyday indulgence. Serve it warm with whipped cream or a scoop of vanilla ice cream for a dessert that feels both wholesome and decadent.
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Recipe Information
Ingredients
- 2 cups ripe persimmons (Hachiya or Fuyu, peeled and pureed)
- 1 cup almond flour
- 1 cup granulated sugar
- 3 large eggs
- 4 tablespoons unsalted butter (melted and cooled)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 teaspoon baking powder
- 0.25 cup slivered almonds (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or non-stick cooking spray.
In a large mixing bowl, whisk together the persimmon puree, granulated sugar, eggs, melted butter, milk, and vanilla extract until well combined.
In a separate bowl, sift together almond flour, ground cinnamon, salt, and baking powder.
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk until a smooth batter forms. Avoid overmixing.
Pour the batter into the prepared baking dish, smoothing the top with a spatula if needed.
Sprinkle slivered almonds on top for extra texture and flavor, if desired.
Bake in the preheated oven for 40-45 minutes, or until the pudding is set in the center and a toothpick inserted comes out clean or with a few moist crumbs.
Remove from the oven and let the pudding cool for 10-15 minutes before serving. It can be enjoyed warm or at room temperature.
Serve as-is, or pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 277.0 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 747 mg | 57% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
