Persimmons & Pears in Spiced Coconut Milk


A take on traditional Peaches & Cream with a distinct Asian twist. I call persimmons ‘Autumn Mangoes’ – just when you think the mango season is over we are blessed with something just as velvety and succulent. Like mangoes, they contain excellent amounts of beta-carotene and are high in Vitamin C and Iron too. Luckily in this country we mainly get the sweet, non-astringent persimmons so don’t worry when shopping for persimmons, the chances of coming home with bitter fruits is slim. I love them.

Quantities do not need to be precise for this recipe. One tin of Coconut Milk is enough for about 4 fruits so mix and match according to what is available. You can let the Coconut Milk cool to make a fruit salad, but I like to pour it warm over the fruit to make the perfect comfort food. Deliciously everything free (wheat, cane sugar, dairy), but not short on flavour. Serve it as a dessert on chilly Autumn days or as a reassuringly warm breakfast.

1 tin       Coconut Milk
2 sticks  Cinnamon
10          Cardamom pods
2            Star Anise

3            Ripe Persimmons
1            Pear


  1. Place the coconut milk in a small saucepan and add the spices. Bring to the boil and then reduce heat to simmer very gently for 10 minutes until well infused with the spices. Remove from heat.
  2. Peel the persimmons, quarter and slice being careful to remove any pips as you go. Peel, core and slice the pear. Combine the two and arrange in individual serving bowls.
  3. Pour over the coconut milk. Use the spices as a garnish or strain the milk if you prefer. Serve warm.


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