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Persimmon Coconut Pudding
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4.5 from 14 votes

Persimmon Coconut Pudding

A delightful vegan, gluten-free pudding perfect for Christmas dinner!
Prep Time10 mins
Cook Time1 hr
Resting time10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, British, European
Keyword: Gluten-Free, Persimmon, Persimmon Coconut Pudding, Pudding, Vegan
Servings: 8
Author: Gayatri Singh

Ingredients

  • 2 3/4 cups gluten-free flour
  • 1 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp guar gum if your gluten-free flour doesn't have
  • 1 3/4 cup coconut milk aboutn340 ml
  • 1 cup Persimmon puree
  • 1/4 tsp clove powder
  • 1 tsp ginger powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp salt
  • 1 cup maple syrup
  • 6 tbsp coconut sugar
  • 6 slices of orange
  • 1 cup coconut oil

Instructions

  • Preheat the oven to 180C/375F. Oil the Oval French Oven generously with coconut oil.
  • Sift the gluten-free flour, salt, all the spices, baking soda and powder 3 times to make sure there are no lumps.
  • Mix the persimmon puree with coconut milk, oil, coconut sugar and maple syrup. Whisk it for 2-5 minutes.
  • Now add in the flour in 3-4 bathes. Mix well and make sure there are no lumps. Pour this batter in the greased pan and distribute it evenly.
  • Bake it in the preheated oven 0n 180C/375F for 15 minutes then reduce the temperature to 160C/320F and bake it for about 35-40 minutes or till the toothpick inserted in all the sides comes out clean. The baking time differs from oven to oven.
  • Let the pudding rest for 10 minutes. Then cut in squares and serve with vanilla ice cream.

For Orange Slices

  • Place the orange slices in a lined baking tray and place it on the lower rack in the last 25 minutes. Garnish the pudding with the orange slices before serving.