Frozen Persimmon “Custard” 🤩

49

I *almost* feel guilty sharing this with you as a recipe, since it contains just one ingredient and requires no cooking.

The ingredient is persimmon, and it’s this week’s food of the week.

Double-check what kind of persimmon you are buying (Hachiya or Fuyu), because it makes a difference in how you make this recipe.

🌟Frozen Persimmon “Custard”🌟

(makes 1 serving)

  • 1 persimmon
  • Optional: coconut cream for topping

If you are using a Hachiya persimmon, it should be very ripe. Wash it well, then place it on a small plate, stem-side down. Let freeze for about 2 hours, until it’s firm but not frozen through.

If you are using a Fuyu persimmon, it should be fairly firm when you freeze it. Wash well and place it on a small plate, stem side down, and freeze for at least 8 hours.

To serve either type, remove the stem (using a spoon for the Hachiya or a knife for the Fuyu) and spoon out the fruit inside. Eat and enjoy the custard-like fruit, and top with optional coconut cream. 

This is a GREAT alternative for those days you want a sweet treat, but don’t want to splurge.