Persimmon Soy Shakes

Hachiyas especially are nature’s ready-made confection, with a sweetness, flavor and thickness that effortlessly rivals fruit conserves and pie fillings. Creating a creamy protein-rich pudding with them is as simple as blending the pulp from 3 Hachiyas with 1 Hodo Silken Custard.

Breakfast Shake
1 C Hachiya Persimmon Pulp (approximately 3 persimmons)
1 Hodo Silken Custard
1 C Hodo Fresh Soy Milk
Lemon Zest
Juice from 1 Tangerine
1/2 t freshly grated Ginger

Holiday Spice Shake
1 C Hachiya Persimmon Pulp (approximately 3 persimmons)
1 Hodo Silken Custard
1 C Hodo Fresh Soy Milk
2 t ground Cinnamon
1/4 t ground Nutmeg
1/8 t ground Clove
2 T Maple Syrup, Honey or Agave, if desired

Directions:
1. Pick out 3 Hachiya persimmons who are very ripe, with almost translucent skins about to split open from the weight of the fruit’s jelly inside.
2. Peel the persimmon pulp out from the skin and discard the seeds and skin.
3. Blend the pulp in a blender or food processor until smooth.
4. Add all the other ingredients. Blend thoroughly.
5. Serve!

Credits: Carolyn Ash

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