Persimmon and Coconut Cream Parfait

 Persimmon and Coconut Cream Parfait by The Sunny Raw Kitchen

Persimmon Layer

4 very ripe persimmon blended until smooth. (leave the skins on)

Persimmon is a fruit that you may have never heard of or maybe just never tasted. I first tried them myself several months ago. My first impression was that they were very unpretentious and mild. When picking them out at the grocery store, especially if you're going to use them right away, you want to make sure they are very soft. They have the feel of a tomato, but you want them to almost feel as if they will smash in your fingers.

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 Bavarian Cream

2 cups coconut milk

1/2 cup coconut water (add last in case cream isn't thick enough, may omit)

2 tbs orange juice

1/8 tsp Himalayan salt

pinch tumeric for color

1 tsp vanilla extract

1/4 tsp almond extract

1/4 cup agave nectar or more to taste

1 tbs lecithin

1 tbs coconut butter

Blend until smooth and refrigerate until cool.

Using a spoon, layer in a nice glass. A taller glass will work better. You can change it up and layer them with bavarian cream first and persimmon first. Top with some coconut flakes and goji berries.

 Of course, the truly raw way to have coconut milk is to make it using a coconut, and mix the meat and water together. However, coconuts aren't the easiest to open so you could always do the "almost raw" way and use a can of organic coconut milk. Just remember that it has been processed. Click here to see how to open a coconut.

 Blend all ingredients together until smooth.

 This little fella was my first attempt. I was in a hurry and didn't put my cream in the refrigerator first.

 My 2nd attempt was slightly better, but using a taller glass would make it much prettier!

Persimmons are a low calorie fruit that originated in China, however are now grown all over. They make a great snack and have a very mild flavor. They contain an abundance of healthy nutrients to help fight diseases. They're rich in phytochemicals and cancer fighting betulinic acids.