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+ servings
Servings: 2

Persimmon Coconut Chia Puddings

Prep Time:
15 mins
Total Time:
15 mins
Persimmon Coconut Chia Puddings. The recipe makes 2 large or 4 small servings.
5 from 4 votes
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For the coconut chia pudding:

  • one 14.5 oz can coconut milk
  • 1/3 cup chia seeds
  • 2 Tbsp agave nectar — (honey can be used)

For the persimmon jam:

  • 1 large ripe persimmon — , cored and peeled if possible, diced
  • 1 1/2 Tbsp sugar
  • 1/4 cup water
  • juice and zest from 1/2 lemon
  • pinch of cinnamon

For garnishing:

  • 1-2 Tbsp toasted coconut flakes


For the coconut chia pudding:

  1. In a deep bowl, combine coconut oil, chia seeds and agave nectar. Stir to combine. Transfer to 2 large or 4 small glasses and refrigerate for at least 15 minutes or overnight.

For the persimmon jam:

  1. In a sauce pan combine diced persimmons, sugar, water and lemon zest. Cook on medium heat (for 10-15 minutes), stirring occasionally until soft.
  2. Transfer to a blender and puree until smooth. Add in lemon juice.

Toasted Coconut:

  1. This is optional, but brings a lot of flavor. In a small pan over low heat lightly toast coconut flakes for 1 minute. be careful not to burn them.

To assemble:

  1. Take the set chia pudding out of the fridge. Carefully read persimmon jam to top. Garnish with toasted coconut.
Course: Dessert

Nutrition Information

Calories: 254, Fat: 10g, Saturated Fat: 2g, Sodium: 7mg, Potassium: 115mg, Carbohydrates: 37g, Fiber: 10g, Sugar: 23g, Protein: 4g, Vitamin C: 0.5%, Calcium: 179%, Iron: 2.2%