Zapote Negro, a variety of persimmon “Chocolate Persimmon”, is sometimes referred to as Chocolate Pudding Fruit in English, but that is a bit of a misnomer.
While it has the consistency, creaminess and rich color of chocolate pudding, in a blind test, one wouldn’t likely confuse its flavor with chocolate. It is slightly sweet, a bit floral, with a marked earthiness and little complexity. However, it can be transformed into the healthy chocolate pudding of your dreams with just a little tweaking!
Zapote Negro “Chocolate Pudding”
- Spoon, Mesh strainer, Bowl
- 2 cups strained Zapote Negro pulp about 2 large fruits.
- ½ cup Cocoa powder, or raw cacao powder
- 1 tbsp honey or other liquid sweetener to taste
- ½ cup coconut milk, or plant-based creamy beverage to achieve consistency
- 1 tsp ground canela or other warm spices like allspice, optional
- To strain Zapote Negro, cut in half or pull open ripe fruit. Use a spoon to scrape the pulp away from the thin skin. If some skin is left, that’s ok.
- Discard the skin and stem, and place the rest, including the seeds, into a fine mesh strainer. Using the back of the spoon, press the pulp through the strainer into a bowl that the strainer sits well with. Continue to press and scrape the underside of the strainer until just the seeds and fibrous parts of the pulp remain. This strained pulp can be frozen and used for smoothies, pudding, ice creams and sauces.
- Add the remaining ingredients to your desired sweetness and consistency. Chill and serve.
- Serve topped with fruit, toasted grated coconut, chopped nuts, a sprinkle of cinnamon or a whipped topping of your choice.