Baked Persimmons & Cream
This dairy free and sugar free dessert has all the flavors and smells of fall but with a twist. The use of persimmons rather than apples and homemade coconut whipped cream make this recipe not only delicious but extremely nutrient dense. Like many orange colored fruits and vegetables; the persimmon fruit is extremely high in Vitamin A making it excellent support for the immune system as well as skin and ocular health. Though not as common a fruit as an apple, the persimmon fruit is becoming increasingly popular and easier to find at both farmer's markets and grocery stores. I picked up two different varieties while at the Urban Harvest Farmer's market last week and I saw them at Trader Joe's too! There are two different varieties of persimmons. A Fuyu persimmon (which we are using in this recipe) can be eaten or (or baked) when it is crisp or can also be eaten when tinder. The Hachiya persimmon persimmon is only to be eaten when it is fully ripened and soft (it is very astringent when not ripe) and obviously not suitable for baking!
4 Fuyu persimmons
1 tbsp grassfed butter or coconut oil
1 tsp cinnamon
2 tsp vanilla extract
1 pinch sea salt to taste
1 can of full fat coconut cream
2 tbsp coconut sugar (optional)
To make the homemade coconut whipped cream you must place the full fat canned coconut cream in the fridge overnight to allow the coconut cream to harden and float to the top. The following day remove the coconut cream from the top and place in medium mixing bowl. Using an electric mixer mix the coconut cream until whipped before adding in 1 tsp of vanilla extract and 2 tbsp of coconut sugar. You can always leave the coconut cream unsweetened as it has a natural sweetness to it. Once the coconut cream is successfully whipped place in the refrigerator covered.
To roast the persimmons; begin by preheating the oven to 350F. Prep the persimmons by cutting into 1/4 inch rounds or 1/2 inch chunks and place in medium mixing bow. Melt the butter and whisk with vanilla extract, cinnamon and sea salt before pouring on top of the persimmons. Ensure persimmons are well coated with the cinnamon and butter mixture. Place persimmon rounds onto lined baking sheet and bake in the oven for about 25 minutes. Allow to cool slightly before serving with coconut whipped cream or enjoy alone!