Persimmon Pudding
40 Min

Persimmon Tapioca Pudding

The common American persimmon grows wild across the South and as far west as the Colorado River in Texas. Pondicheri chef Anita Jaisinghani says it took her some time to understand how to enjoy the strange yet delicious orange fruit, and she discovered that the astringent varieties need to ripen and soften before eating.

In this recipe, combined with coconut and cardamom, she says, the tapioca pearls pick up the flavor of persimmon, making for a simple, sweet aromatic finish. The pudding can be enjoyed warm or cold.

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Cook Time

40 Minutes



Step 1
Soak the tapioca pearls in water for 6 to 8 hours. Drain.
Step 2
Squeeze the pulp from the persimmons, discard the skins and pits. Purée it. Set aside — it should amount to 2 to 3 cups.
Step 3
Combine the drained pearls, coconut milk, sugar, 1/2 cup of water, salt, cardamom, and kevra water and bring the mixture to a boil. Lower the heat and simmer for 3 to 4 minutes or until the tapioca is translucent and cooked through. Turn the heat off and let the pudding rest.
Step 4
Fold the persimmon pulp with the tapioca and chill until ready to serve. Garnish with pistachios or your choice of nuts and edible flowers.
Pulp of 3 to 5 large ripe persimmons
1⁄2 cup small tapioca pearls
1⁄2 cup coconut milk
1⁄2 cup cane sugar
Pinch of sea salt
Pinch of ground cardamom
Few drops of kevra water
Sliced pistachios for garnish
Edible flowers for garnish

Notes & Variations

  • Kevra water is the essence of screw pine, an aromatic plant native to India.
  • Instead of tapioca, use rice to turn this into a rice pudding.
  • Replace coconut milk with plain milk or heavy cream for a richer version.
  • Instead of sugar, use honey or maple syrup.
40 Min

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