Many of you landing on this page today are probably looking for our gluten free version of the Finnish Pulla. Time just did not allow us to develop yet another yeast-based bread recipe. We hope to deliver this sometime in the new year. After reading about this recipe, we thought it was somewhat similar to a traditional challah bread, which is doable gluten free, but probably not in a ring shape. Braiding anything gluten free, without the excess use of starch, while still having it turn out light and fluffy, can prove to be very challenging. But enough said. No baked recipe today from us, but if you are so inclined, please stop by Erin’s beautiful site The Daily Morsel, who is the host for this recipe and has done a truly beautiful job with the regular gluten version of this recipe found in Baking with Julia on page 106-107. You can also check out all the beautiful creations by the rest of the TWD bakers at this site.

Instead, we are treating you to one of our favorite pudding recipes, which, by the way, does not require any cooking, or baking. That is a true bonus, especially around this time of year, with an over-abundance of cookies and pies everywhere.  At this point, it should be noted that we love persimmons. Fuyu persimmons to be exact, since they are sweet, not at all astringent, and can therefore be eaten raw. Though they somehow resemble a yellow/orange tomato, their flavor is mild, sweet and rather exotic. We wish we could grow one right in our own yard. But our cold winter temperatures are just too extreme. To us the high enzyme profile of fresh persimmon, is an added bonus, especially since we adore raw fruits and vegetables.  Persimmons were more readily found back in the days when we lived in the Pacific Northwest and always signaled the onset of winter, since that is when they are generally available. Many people there are actually able to grow them in their own gardens. We were first introduced to persimmons at a local food co-op in the greater Seattle area, at a time, when the co-ops were still relatively small, and everybody knew everybody. Today that same “quaint” little co-op has morphed into a chain with stores the size of a Whole Foods – still offering great service, but due to size, much more impersonal.

This recipe is incredibly easy to make, and sets by itself, when chilled in the refrigerator for a few hours. If you want to make this recipe, you will need the following ingredients, which make 6-8 servings:

Persimmon Pudding:

•  6 ripe Fuyu persimmons, peeled, and quartered
•  1 can of whole organic coconut milk, or 2 young coconuts (coconut water and meat)
• 1 tsp. vanilla extract
• 3 tsp. raw honey
• shredded unsulphured coconut, for garnish, and/or white chocolate chips, coconut cream, or whipped cream (optional)

Place the peeled and quartered persimmons into a blender, add the coconut milk, vanilla extract and honey. Blend well, until creamy.

Fill into your favorite dessert glasses or cups, and place in the refrigerator for at least two hours, ideally overnight. It will gel up beautifully.  If desired, before serving, garnish with a little shredded coconut, white chocolate chips, whipped coconut cream, or, if tolerated, regular whipped cream.

We hope you enjoy this recipe as much as we do.