Wednesday, December 26, 2012

Persimmon & Coconut Mousse

Persimmons is one of the recent additions to our list of fruit consumption. It comes in two varieties - hachiya (astringent: contains high levels of tannins, so they need to be fully ripened to be consumed) and fuyu (non-astringent: less astringent before ripening). I haven't come across the hachiya variety yet. Fuyu variety tastes good when eaten fresh (crunchy like an apple) or ripened. The flesh is very sweet and so doesn't require too much of additional sweetness when using it in desserts. The very first time I tasted it, I felt that it would be a good ingredient for a mousse (tasted similar to palmyra palm fruit found in India). This recipe is a nice variation to the regular kind of mousse.


4 fuyu persimmons, peeled and diced.
1/2 fuyu persimmon, peeled and petite diced
3-4 tbsp powdered raw sugar 
1/2 tsp pumpkin pie spice (optional)
2/3 cup coconut cream, whipped
1/2 tsp pure vanilla extract
1-2 tbsp pecans, chopped


Peel the persimmons and dice them. In a blender, make a purée of the persimmon, 1 tbsp raw sugar and pumpkin pie spice. Set aside.

In a bowl, add the coconut cream and whisk well using a hand blender for few mins. Add sugar (adjust to taste) and vanilla extract and beat the cream until it forms soft peaks.

In a mixing bowl, add the persimmon purée and fold the coconut cream (add little by little) gently until it blends together.  Spoon into serving dishes and top with diced persimmon and chopped pecans (it is optional but you can add some whipped coconut cream before topping with persimmon and pecans). Chill for 3-4 hours and serve.

If you don't like the flavor of coconut, you can use silken tofu and blend it along with the persimmon purée.

Makes 3 servings.

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