Persimmon Chia Pudding Recipe – Beautiful and delicious layered chia seed pudding with persimmons, almond milk and cinnamon. A perfect grab & go breakfast!
What is Persimmon Chia Pudding?
Persimmon chia pudding is a super delicious, creamy, and no-cook kind of breakfast or dessert recipe made with only 6 ingredients. It is a vegan and gluten-free chia pudding recipe. To get the pudding-like consistency, you will need to add chia seeds to the flavored and sweetened liquids and let them sit for 1-3 hours or overnight.
Chia puddings are one of the easy and healthy breakfast recipes, they can be made ahead and perfect for busy mornings. I have already shared Raspberry Chia Pudding and Dragon Fruit Chia Pudding on the blog, today’s variation is with persimmons and cinnamon.
Few more persimmon recipes on the blog:
Why you’ll love this recipe
It is super delicious, healthy, and beautiful
Requires no fancy ingredients to make this yummy grab & go breakfast.
A perfect way to use the ripe seasonal persimmons.
Persimmons – Any kind of persimmons can be used but they should be ripe. Overripe persimmons and frozen persimmon would work well.
Almond Milk: It can be swapped with any plant-based milk such as soy, coconut, and oat milk.
Chia Seeds – Chia seeds will act as a thickening agent and they are full of protein and nutrients.
Cinnamon: Cinnamon goes well with persimmons. I highly recommend it.
Sugar – I have added granulated sugar to the almond milk-chia layer and haven’t added anything to the persimmon layer as they are sweet enough. You can easily replace sugar with your favorite sweeteners.
Vanilla – A little bit of vanilla adds a great flavor to the pudding
Can I make it without layers?
Absolutely! If you have no time to arrange the layers, combine all the ingredients and let them set in the refrigerator. You can always adjust the consistency by adding more chia seeds or more liquid.
Do I really need to use persimmon puree?
Definitely not! Simply chop persimmons into cubes and add them to the pudding. You can layer them if you have time or just mix it with your chilled chia pudding.
Can I use frozen persimmons?
Yes, you can!
You can easily store this pudding for a couple of days and it’s a perfect make-ahead breakfast recipe.
It is best when you serve it cold as a breakfast or snack.
I haven’t added any toppings but below are some suggestions
Toasted Coconut Flakes
Adjust the consistency by adding more almond milk.
Make sure the persimmons are ripe for the full flavor and sweetness.
Step by step instructions:
Combine almond milk, chia seeds, cinnamon, vanilla and sugar in a mixing bowl.
Mix everything together until there are no lumps.
Refrigerate for 1-3 hours or until set.
Wash and slice the persimmons and blend until smooth and creamy.
You don’t need to peel the persimmons, they are totally edible.
If you don’t want to puree them, chop them into pieces.
Add a layer of almond-chia pudding mix in a serving glass.
Add a persimmon layer on top.
Top it with another layer of chia pudding.
Repeat layers until glasses are filled to the top.
You’ll love these breakfast recipes:
- Instant Oats Idli
- Mango Raita
- Avocado Cherry Tomato Toast
- Peanut Butter Strawberry Sandwich
- Banana Chocolate Strawberry Smoothie
- Quinoa Chocolate Pudding
How to make persimmon chia pudding recipe video below:
Vegan Persimmon Chia Pudding
- 1 Cup Almond Milk
- ¼ Cup Chia Seeds
- 1 Teasooon Vanilla Extract
- 2 Tablespoons Sugar
- ¼ Teaspoon Cinnamon Powder
- 2 Small Persimmons
- Combine almond milk, sugar, chia seeds, vanilla and cinnamon in a mixing bowl and let it set them in the refrigerator for 1-3 hours or until set.
- Wash and blend persimmons until smooth.
- Add a layer of almond-chia pudding mix in a serving glass.
- Add a persimmon layer on top.
- Repeat layers until glasses are filled to the top.
- Finally, top it with any nuts or additional fruit and serve!
Nutrition values are estimates only.
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