Posted in artisan vegan food, desserts, organic, recipes

Persimmon Coconut Strawberry Pudding

If you want a scrumptious vegan pudding that’s easy to make and even easier to eat, try this recipe:


2 cups unsweetened cashew milk (or nondairy milk of your choice)

9 overly ripe hachiya persimmons (slice off tops and blend pulp at high speed)

2 1/2 tbs. arrowroot powder

1/4 c. sliced coconut

1/4 c. sliced strawberries

Pour two cups of cashew milk into saucepan over medium flame. Add pulp and arrowroot powder. Stir stir stir so that the powder blends in well with the pulp and cashew milk. Add coconut. Stir stir stir. Right before serving, add sliced strawberries. Stir stir stir. Whether you eat this pudding warm or cold, it will taste and smell divine, especially on the second day (if you can wait that long).

Persimmon Pudding by Emsch the Mensch


I am a rather obscure 14th C. poet, whose work has been translated into over thirty dialects of gibberish. I now spend my days translating from the gibberish into English and back again, as need be.

3 thoughts on “Persimmon Coconut Strawberry Pudding

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