I haven't made this particular custard, but I have used coconut milk successfully in other custards. I have seen recipes where other custards call for one can (typically around 13oz) of coconut milk. We do the "home made" version from dried (dessicated) coconut. I have found that if I use more than 1/4 cup of coconut milk, the custard is firm, but kind of leaks liquid (especially when eating as a leftover). This is probably because there are usually thickeners added to the cans of coconut milk. I have been meaning to try adding gelatin to the coconut milk and seeing if it still makes the custard "leaky". If it works, would be the extra bonus from the gelatin. We also typically make custard using the entire egg (ok, so it's no longer technically a custard because I look for ways to be simple in the kitchen, and I don't usually have need of just egg whites. There are only so many macaroons I can eat, plus it means making another recipe each time I make custard.

Thanks for the feedback Susan. I'm glad you enjoyed. I thought about pureeing the pulp but decided against extra steps. While testing my recipe, I found that the more ripe (about to burst, ripe) the Hachiyas were the better the flavor. Let me know how it turns out pureed!

Thanks again,

Sarah

I made this (using half-and-half) and we are enjoying it. The one thing I would do differently is to puree the pulp from the persimmon, so I could taste it in the pudding (all I can taste is the ginger and nutmeg). It is still delightful, and I plan to make it again while persimmons are still in season. Definitely a keeper recipe - even when done with half-and-half! 🙂

Bridget, a tart sounds fabulous! You can add corn starch to the custard, just as you would with a pastry cream. Maybe 2 oz? Whisk it in with the yolks. Make sure to heat it enough to cook off the starchy flavor. Good luck and thank you!

Hey Zachary, thanks so much! They pair awesomely. I like to enjoy them with hot green tea (another flavor that complements persimmons.) Let me know what you think.

Thanks Susan, enjoy every calorie! 😀

Thanks Alena, I would try coconut milk. 🙂

Hi Mary Beth, coconut milk should work. Thanks!