Nov 05

Persimmon Chia Pudding

Persimmon Chia Pudding

Good news, my lovely blog friends: it’s persimmon season!

I rediscovered persimmons last November after maybe eating them once or twice in a “fancy” salad when I was a kid, and I’m absolutely in love with them. They’re sweet, creamy, and bursting (literally, like they’re about to burst open with a mere poke of the finger) with flavor. Although they look like they’ve tossed on a tomato costume, these orange-hued beauties are actually berries. Not even kidding. Often referred to as the “Divine Fruit,” persimmons have an abundance of good-for-your-bod properties, including the following:

1| They’re rich in phytochemicals, including Catechin which is a potent anti-inflammatory agent. Our bodies love anti-inflammatory foods because inflammation is a nagging, draining, pesky jerk when it wriggles its way into our bodies.

2| They have a wonderful balance of fiber (aka digestion cheerleader) and tannins (aka digestion pace-keepers) so they promote an evenly-moving digestive process.

3| They contain cancer-busting antioxidants including Vitamin A, C + K, Shibuol, Beta Carotene, Lycopene, Lutein, Zeaxanthin, Cryptoxanthin, and Betulinic Acid. Extra perk = vitamins a, c + k are also good for our eyeballs. Eat more persimmons, see more persimmons.

4| They contain copper which encourages proper absorption of iron which, in turn, improves our production of red blood cells.

5| Fun fact: persimmons are known to alleviate hiccups. Forget those scare tactics, drinking water upside-down, and altering your breathing patterns to rid yourself of pesky hiccups; eat a persimmon instead!

6| They’re packed with potassium, which makes them powerful stress- and fatigue-warriors. Afternoon slump? Slice into a persimmon.

7| They’re juicy and fabulous and readily available in the winter months when it’s a bit trickier to find juicy and fabulous fruits.

Since persimmons are already so tasty on their own, this recipe keeps things simple and props their flavors right up on a pedestal where they belong. A simple vanilla chia pudding is layered with sweet persimmon cream (i.e., ripe persimmons blended with a pinch of cinnamon). Some might classify this as a dessert, others as breakfast. I say it’s suitable for both occasions, so let your heart guide you. My heart guided me to eat this for breakfast this past Monday and let me tell you, it made the start of the week so much sweeter.

Persimmon Chia Pudding

Persimmon Chia Pudding

Persimmon Chia Pudding

Persimmon Chia Pudding

Persimmon Chia Pudding

5.0 from 3 reviews
Persimmon Chia Pudding
Prep time
Total time
Creamy layers of sweet persimmon and vanilla chia pudding create a dessert, snack, or breakfast that is delicious and filled with health-giving goodness.
Recipe type: Dessert, Breakfast, Snack
Serves: 4
For the Vanilla Chia Pudding
  • 2 cups vanilla coconut milk or almond milk
  • ½ cup + 2 tablespoons chia seeds
  • 1 vanilla bean or 1½ teaspoons vanilla extract
  • 2½ tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • pinch ground cardamom
For the Persimmon Cream
  • 3 very ripe persimmons*
  • ¼ teaspoon ground cinnnamon
To Make the Vanilla Chia Pudding
  1. Add nut milk, chia seeds, vanilla bean seeds or extract, maple syrup, cinnamon, and cardamom to an airtight container. Whisk and refrigerate overnight or for at least 8 hours.
To Make the Persimmon Cream
  1. Once your chia pudding is ready, de-stem your persimmons and add them to a food processor along with the cinnamon and process into a smooth cream.
  2. In four small glasses or two larger glasses, create layers of chia pudding and persimmon cream starting with the pudding. I did 6 total layers or 3 layers of each.
  3. Enjoy and refrigerate leftovers!
*Persimmons are ripe when they're extremely soft to the touch throughout the entire berry. Wait until they are fully ripened so that they reach their full flavor potential and blend easily.



  1. I never quite know what to do with persimmons, so this looks like the perfect start!

    • Most of the time I just eat them on their own as a snack or toss them into a salad, but this is a fun way to mix things up a bit!

  2. Utterly gorgeous! I’ve just discovered that a local market sells persimmons super cheaply so I’m excited to stock up, make this pudding and many more recipes with them!

    • Thanks, Emma! That’s amazing that you have a local market that sells persimmons for a reasonable price. They can be quite pricey otherwise. I hope you have a chance to try this recipe!

  3. I have to admit I haven’t done anything with persimmons since I made those salads when you were a kid. Time to change that….looks like the perfect recipe. Had no idea they were packed with so much nutrition!

  4. I just enjoyed these as a perfect & super delicious lazy Sunday breakfast! I added a layer of cranberry sauce (with orange, ginger, cinnamon & dates) which really complimented the persimmons. I’ve never used persimmons before but I’m thinking that’ll have to change now! :)

    • Tracey, your Instagram photo of this with the layers of cranberry sauce looks amazing! Such a creative and festive twist to this recipe. Thanks so much for taking the time to comment with your feedback and adjustments, and I’m so, so happy you enjoyed it — especially for a lazy Sunday breakfast. Those are the best!

  5. Hi. This recipe is amazing. But in my area I can’t find chia seeds. Is there any substitute for that?

    • Hi , Zara! You could try flax seeds as they thicken as well, but the flavor would be significantly different as flax seeds have a much more pronounced flavor than chia.


  1. […] Chia is a fairly new food craze.  I love the incorporation of a persimmon cream into this healthy pudding bursting with flavor and nutrients.  Recipe at Blissful Basil […]

  2. […] To my knowledge, I’ve never had a persimmon but clearly this had to change. Ashley’s Persimmon & Chia Seed Parfaits immediately caught my eye and so I made a point to pick up a few of these mysterious orange fruits […]

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