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Persimmon Chia Pudding
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5 from 3 votes

Persimmon Chia Pudding

Creamy layers of sweet persimmon and vanilla chia pudding create a dessert, snack, or breakfast that is delicious and filled with health-giving goodness.
Prep Time8 hrs 15 mins
Total Time8 hrs 15 mins
Course: Breakfast, Dessert, Snack
Servings: 4
Author: Ashley Melillo | Blissful Basil


For the Vanilla Chia Pudding

  • 2 cups vanilla coconut milk or almond milk
  • ½ cup + 2 tablespoons chia seeds
  • 1 vanilla bean or 1½ teaspoons vanilla extract
  • 2 ½ tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • pinch ground cardamom

For the Persimmon Cream

  • 3 very ripe persimmons*
  • ¼ teaspoon ground cinnnamon


To Make the Vanilla Chia Pudding

  • Add nut milk, chia seeds, vanilla bean seeds or extract, maple syrup, cinnamon, and cardamom to an airtight container. Whisk and refrigerate overnight or for at least 8 hours.

To Make the Persimmon Cream

  • Once your chia pudding is ready, de-stem your persimmons and add them to a food processor along with the cinnamon and process into a smooth cream.
  • In four small glasses or two larger glasses, create layers of chia pudding and persimmon cream starting with the pudding. I did 6 total layers or 3 layers of each.
  • Enjoy and refrigerate leftovers!


*Persimmons are ripe when they're extremely soft to the touch throughout the entire berry. Wait until they are fully ripened so that they reach their full flavor potential and blend easily.