Persimmon-Kumquat Pudding with Coconut Whipped Cream

Culinary Inspirations: From Gourmet to Pret-a-Manger. We CAN have nice things! +Cooking Demo

Serves 6

For the pudding:

4 very ripe Hachiya persimmons or 5 Fuyu persimmons, allowed to soften

¼ lb. kumquats, whole, about 10

1-2 TBLS Dr. Fuhrman’s Blood Orange vinegar, or lemon juice, or to taste

Coconut water or orange juice (optional to facilitate blending)

For the coconut whipped cream:

1 ½ cup nuts of choice (cashews, macadamias, walnuts, hemp, or a combination)

1 TBLS unsweetened flaked coconut

12 deglet noor dates, pitted

Coconut water (as needed to facilitate blending)

Optional: 1 teaspoon, Dr. Fuhrman’s Coconut Vinegar, or coconut extract

Optional garnishes:

Unsweetened shredded coconut, raw or lightly toasted

6 kumquats, cut into pinwheels and seeded

In a high-speed blender, puree the pudding ingredients until smooth, adding coconut water or orange juice as needed to facilitate blending. Place in 12 individual serving dishes (martini glasses make a nice presentation).

Likewise, puree the coconut cream ingredients until smooth, using coconut water to facilitate blending. Spread a layer of the coconut cream over the persimmon pudding and chill for at least 2 hours. Garnish with unsweetened shredded coconut and some kumquat pinwheels.

Nutritarian Vinaigrette (Basic Recipe)

½ cup vinegar or citrus juice (any flavored vinegar, balsamic, sherry, lemon juice, lime juice, Yuzu, verjus, etc)

1 cup water

2 teaspoons arrowroot powder, dissolved in an additional ¼ cup cold water

Bring the vinegar and the cup of water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let cool to room temperature. Refrigerate until ready to use. Makes about 1 ½ cups, approx. 6 servings.