Coconut cream stuffed persimmon

Persimmon season is coming to an end in about a month in California. I wait for persimmon season eagerly each year. It’s a short season spanning only a couple of months from late October to late January. But during those months I go to town. Persimmon town.

Maybe people have never tried a persimmon. I had my first one in my mid 30’s and was immediately hooked.

Here’s what you need to know about persimmons. There’s two kinds. The fuyu which is eaten when still hard, like an apple. And the hachiya persimmon that needs to be soft and squishy on inside (the texture of pudding) before it’s eaten. If you eat the hachiya persimmon too early it can have a very unpleasant astringent taste, which sucks all the moisture out of your mouth.

My favorite variety is the easy going fuyu because you don’t have to wait forever for it to ripen. It’s always sweet and crunchy. And as fuyus soften with age they become even sweeter.

Fuyu persimmons are delicious with their skin on but peeling them let’s you fully enjoy their delicate flavor.

If you want an easy, healthy and delicious dessert (that’s also whole 30 approved) how about this baked, stuffed persimmon recipe? It only has two ingredients.

The homemade chocolate sauce and pistachios are optional as the delicate sweetness of the persimmon is compelling enough in this dessert.

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One fuyu persimmon, hollowed out in the center.

A few tablespoons of coconut cream (I use this brand)

Optional garnish: 5 pistachios

homemade chocolate sauce ingredients

Equal parts cocoa powder and either melted cocoa butter or coconut oil plus honey or maple syrup to sweeten

How to

I prefer to peel my persimmon with a julienne peeler or a knife for a delicate tasting dessert. If you are feeling lazy you can keep the peel on.

Hollow out the center of the persimmon with a pairing knife or spoon. If your persimmon is very hard and this is difficult to do then hollow it out after it has been baked.

Bake persimmon at 365 degrees for 30 minutes.

Remove from oven and let it cool.

Spoon coconut cream into the middle.

Top with a sprinkle of whole or crushed pistachios and a drizzle of chocolate sauce.

To make the chocolate sauce mix 2 tablespoons of cocoa powder with 2 tablespoons of melted coconut oil or cocoa butter. Add a teaspoon of honey or maple syrup to sweeten and stir together.

You can also make the chocolate sauce by melting dark chocolate chips in a small pan. I dipped the bottom of my persimmon in chocolate and poured a bit of chocolate sauce on top.

That’s it. Enjoy this fun, unusual, elegant dessert. And if you’ve never tried a persimmon before, enjoy the adventure.

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