Vegan persimmon cream

This creamy persimmon dessert is prepared without milk or sugar. It is very simple to prepare and together with my Cornflakes biscuits and my Easy vegan tiramisu are among my favourite time-saving dessert recipes! In the next few lines I will explain how to make your own persimmon and cream cream which you can also use to fill cakes.

persimmon dessert

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Persimmons are a fruit that keeps us company from mid-October until the end of November. They are super sweet and consist of a gelatinous pulp and are really a great ingredient for making fall desserts.

Here are some reasons why I like this persimmon dessert so much:

  • Sugar-free: The persimmon pulp is so sweet that for me there is no need to add sugar to your cream. Of course then it depends on your taste!
  • Dessert in a jar or glass: You can make small glasses with persimmon cream or even bowls. Both are original ways to serve a dessert.
  • Multipurpose: you can also use your persimmon cream to fill cakes.
  • Very quick to make: This recipe requires two main steps, which are whipping the cream, opening and crushing the persimmon pulp.
  • Prepare it in advance: It can be prepared in advance and stored in the fridge for up to 24 hours or when it is time to serve.

In the next few paragraphs I will show you the ingredients and steps you need to perform to make your light persimmon mousse.

Here are all the ingredients you'll need

The ingredients for this persimmon cream are very simple and are as follows:

  • Vegetable whipping cream
  • 2 ripe persimmons

How to make persimmon cream

1. Whip the cream

Take a large bowl and pour in the cream while still cold from the refrigerator. Use an electric beater and whip it until it is thick and airy.
To know if the cream is whipped enough turn the bowl upside down. If the cream does not move, it is ready!

electric whisk to whip cream
vegan whipped cream for persimmon cream and cream

2. Prepare the persimmons

For this recipe you will need 2 persimmons. 1 1/2 persimmons will be incorporated into the cream, while the other half will be used to make persimmon cubes that you can use as toppings.

The persimmons that will be incorporated into the cream instead should be crushed and turned into a jelly-like cream. You can help yourself with a fork for this step.

persimmon pulp

3. Mix all the ingredients

Mix the cream and persimmon pulp in a bowl. Put the resulting cream into the small bowls in which you will serve your persimmon cream. I used a sac-à-poche for this last step but it is completely optional.

mix persimmon and cream
cream with persimmon

4. Decorate and let rest in the refrigerator

Now decorate your desserts with the persimmon cubes you cut earlier. You can indulge yourself for this part! I for example also added a mint leaf but this is just an aesthetic choice that is optional. The flavour will still be fantastic!!!

Then let it rest in the refrigerator for at least 30 minutes or even until the next day!

persimmon and cream

Pro tip

You can also use this recipe with vegan mascarpone or yoghurt. Simply mix them with the pulp of ripe persimmons as described below.

Storage tips

You can store your covered persimmon cream and cream in the refrigerator for 1-2 days. If you just want to prepare the ingredients, you can also opt to already whip the vegetable cream and mash the persimmon pulp and keep them separate in the refrigerator. You can then combine your ingredients just before serving.

Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!

Print recipe
5 from 4 votes

Persimmon cream

Prep Time10 minutes
Course: Dessert, dessert
Cuisine: vegan
Diet: Vegan, Vegetarian
Keyword: autumn, autumn, persimmon, cream, fruit
Servings: 4 servings
Author: LuvveLovesFood
Cost: low


  • 1 electric whisk


  • 200 ml vegetable whipping cream (6.76 fl oz)
  • 2 2 ripe persimmons


  • Take a large bowl and pour in your veggie cream while still cool as cool.
  • Whip the cream using an electric whisk.
  • Test to see if the cream is ready by turning the container upside down. If the cream does not move, it means it has been whipped enough.
  • Cut the persimmons in half and remove the pulp by helping yourself with a spoon or simply squeezing it out. Keep one half aside that you will use to decorate the cream.
  • Cut the half you keep aside into small cubes and refrigerate.
  • Mash the persimmon pulp with the help of a fork until it is creamy without large chunks of persimmon
  • Mix the cream with the persimmon pulp gently, helping yourself with a spatula.
  • Then put the cream into small containers and decorate with the persimmon cubes and, if you like, a mint leaf.
  • Bon appetit!

I so hope you enjoyed the recipe! See you soon

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    1. Hi Paul, of course! There is no limit in the amount of persimmons you can put in your persimmon cream! See you soon 🙂

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