Persimmon Coconut Ice Cream

Written by chanie on December 24th, 2013

If you’re one of those people that walks right past the mushy, overly ripe persimmon in the supermarket, boy are you missing out! The orange winter fruit is sweet and cinnamony with a bright, fresh flavor. And while they may look rotten on the shelf in the produce department, guess what? – that’s exactly how you’re supposed to eat them!

Why am I suggesting that you eat rotten fruit? Well if you’ve ever eaten a hachiya persimmon that wasn’t overly ripe, you’re mouth was probably covered in a pasty white film that made you want to scream. Ask me how I know.

Why yes, I did just say hachiya persimmon. Kind of sounds like some sort of karate pose, doesn’t it? Well, it turns out that there are actually two different types of persimmon - fuyu and hachiya.

Fuyu persimmon have a squatted flat shape, almost like a tomato, and can be eaten when firm. Hachiya, on the other hand, are very astringent and can only be eaten when fully ripe (read: rotten-looking).

With their silky smooth pulp, hachiya persimmon make a great base for ice cream. Paired with coconut milk and warm winter spices – this creamy dessert is perfect for winter!

Related Posts:

passion for persimmon: salad & sorbet
persimmon yogurt smoothie

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14 Comments so far ↓

  1. Looks SO good! And a great way to use persimmon (some of my family members like the taste, but not the texture).

    And yeah, eating hachiya when unripe is UGH! I made that mistake two years ago and will never, ever do it again!

  2. Ellie says:

    Wow. Looks so good. Tempting!!!

  3. sara says:

    Sounds un.be.
    lievable! One question though, whats the difference between the canned coconut milk and the other one?

    • chanie says:

      Canned coconut milk is like heavy cream. In fact, if you refrigerate it, the cream and milk will separate and you can actually whip up the cream into coconut whipped cream. The coconut milk from the carton is like whole milk. Creamy, but not as thick as the canned variety (and you wouldn’t be able to make whipped cream out of it).

  4. I cam across another persimmon recipe this week too. Must be the season.

  5. What a great idea. I never even thought to use persimmons in ice cram, but I bet this is delicious.

  6. I know exactly what you mean when you mention eating a not totally ripe hachiya persimmon YUCK! We have been wanting to make a recipe with persimmons as well, but we have not come up with something worth posting. We love this vegan ice cream recipe, the combination of coconut milk, persimmon and spices sound sooo good!

  7. Jamie Geller says:

    Persimmons are one of my favorite fruits – this recipe looks great!

  8. I love how creamy this looks!

  9. I have a friend who was obsessed with persimmon when we were in Israel together, she would love this recipe!

  10. Ronnie Fein says:

    I have always wanted to do more with persimmons and never actually did it. This looks inspiring and I like the idea of ice cream for winter, with winter, seasonal flavors. Isn’t coconut milk wonderful??

  11. stephanie says:

    ohh! i think i don’t like persimmons because i never let them ripen enough… thanks for the tip :)

  12. I would have never thought of this combination! Sounds so great!

  13. I have to admit that I am a bit afraid of hayacha persimmons after trying a not quite ripe one a few too many times. That being said, they are so delicious it is worth the risk and this ice cream looks and sounds divine.

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