COFFEE PUDDING
It takes 60 min for the refrigerated version, that gives a real pudding consistency.
Prep Time 5 minutes
Resting time 1 hour
Total Time 1 hour 5 minutes
Servings 2
Ingredients
PUDDING
- 1/2 cups water cold or room temperature
- 3-4 tsp instant coffee
- 1 persimmon keep in the fridge for an hour or two before making coffee pudding
- 2 bananas keep in the fridge for an hour or two before making coffee pudding
- 3 TBSP unsweetened cocoa powder
TOPPINGS
- persimmon slices or chunks
- cocoa nibs
- coconut shavings
- pomegranate seeds
Instructions
-
Dissolve the coffee in the water. Don't worry if it doesn't dissolve completely.
-
Chop persimmons and bananas into chunks and put them in the blender.
-
Add cocoa powder and coffee and mix until it is smooth.
-
Serve in a bowl and top with your favorite toppings.
-
Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the jelly-like consistency.
Notes
The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That's also super delicious.
Dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
You can use any kind of persimmon. I'm using a firm vanilla persimmon, but you can use the gooey hachiya persimmons too, just make sure it's ripe enough.