Well-ripened persimmons and stiffly whipped cream are sweetened and blended together. This simple dessert is delicious as is, or it may be frozen with or without a pie crust and enjoyed as a frozen treat. Creamy and delicious!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.

  • With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.

Cook's Note:

Use 6 to 8 persimmons, depending on the size of the fruit. You may sweeten the persimmons with sugar instead of honey, if you prefer. This recipe makes enough to fill one 9-inch pie shell.

Nutrition Facts

348 calories; protein 1.9g 4% DV; carbohydrates 22.1g 7% DV; fat 29.5g 45% DV; cholesterol 108.7mg 36% DV; sodium 30.9mg 1% DV. Full Nutrition

Reviews (3)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
very yummy. the cream only has a sleight persimmon taste which works great. next time i'll try the freezing idea. Read More
Rating: 5 stars
I changed the recipe to use up some Light egg nog that I had. I heated the persimmon puree and then added the egg nog. I left out the honey. Very Good! Read More
Rating: 5 stars
This recipe is better if you omit the honey and add the juice of one fresh lime. I used a Tahitian lime from our garden but lemon might work too if you don't have lime. Everyone loved it and said it was amazing including my daughter who does not like persimmon. Read More