Learn how to make Texas Persimmon Pudding. It’s a no sugar added, gluten free, HEALTHY chocolate pudding! It’s delicious and easy!
What are Texas Persimmon and Where Can I Get Them?
Great questions! Txas Persimmons are big, black berries that grow in, you guessed it, Texas.
They are very sweet, not tart at all, and have a mild prune flavor.
The chocolate works so well with the persimmon because they’re nothing but sweet.
And the pulp is so inky black and thick, they already look like they should taste like chocolate.
So this recipe really delivers what my eyes are hoping for!
Check out my post all about Texas Persimmon HERE. There’s even a free printable recipe for how to make jam!
Watch the video here:
Process Your Texas Persimmon
**Remember you’ve got to use Texas persimmons for this recipe. They’re very different from the typical orange persimmon.**
To make this recipe, you need about 6 cups of berries.
Rinse your berries and pull out any twigs, leaves, or bugs that hitched a ride.
Mash the berries really well and strain everything through a fine mesh sieve.
You want to get as much of the pulp and juice as you can and then discard the skin and seeds.
This should yield about 3 cups of thick, inky juice.
Let’s Make the Pudding!
Heat your Texas Persimmon juice to a boil and then reduce it to a simmer.
Simmer it for about 20 minutes, stirring frequently, until the liquid has reduced by half.
You can either pour it back and forth between the pan and a measuring cup or use the wooden spoon method.
Measure how much liquid you have when you start by sticking the end of a wooden spoon into the liquid.
Mark it where the liquid comes up to.
Keep sticking the end in until it reaches halfway to the mark.
So now you should have a thick 1 1/2 cups of persimmon.
Mix in 2 tablespoons of salted butter and 1 teaspoon of vanilla extract.
Whisk in 2 tablespoons of baking cocoa.
And you’re done!
What Does Texas Persimmon Pudding Taste Like?
It’s got a perfect, smooth pudding texture. It tastes like chocolate covered berries.
Tangy like dark chocolate with an underlying fruity flavor.
It’s delicious and only 4 ingredients! The persimmon is plenty sweet on its own.
If this is the only thing you make with the persimmons, This pudding is well worth the work of picking and processing the berries.
-Because the flavor of the berries varies slightly from tree to tree, feel free to make small adjustments to the amounts of the butter and cocoa until the pudding tastes the best to you.
-You can make this vegan if you replace the butter with coconut oil and a little pinch of salt.
-This is gonna be messy. Just embrace it. Texas Persimmons have juice that is so pigmented they use it for dye and concentrating it like this makes it leave little black dots all over when it bubbles.
-To kick it up a notch, use this pudding as the filling for my Texas Persimmon Crumble Bars. Just mix 1 1/2 tablespoons of water and 1 1/2 tablespoons of cornstarch in a small bowl and then pour into the pudding while it’s still hot. Bring to a boil and boil for a couple minutes until you see it’s thicker. This will help it hold together when you cut the bars.
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- 3 cups Texas Persimmon juice
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 2 tablespoons baking cocoa
- Bring the persimmon juice to a boil, then reduce the heat to a simmer.
- Stirring frequently, simmer the juice for about 20 minutes or until it has reduced by half. You should have 1 1/2 cups of thick liquid now.
- Stir in butter and vanilla.
- Whisk in the cocoa powder.
- Let cool. It will thicken more as it cools.
-Replace the butter with coconut oil and a small pinch of salt for a vegan option.
Amount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 111mgCarbohydrates: 54gFiber: 9gSugar: 38gProtein: 2g