Persimmon Fool w/ Dark Rum

Yield: 2 Servings
Total Time:
15 mins
Adjust the persimmon puree to whipped cream ratio to fit your preference. We personally prefer a 2:1 persimmon puree:whipped cream ratio (especially with so many persimmons to eat up), but many like an even 1:1 ratio.  Choose for yourself what you like the best. The persimmons should be super ripe and soft.  Adjust the sugar amount to sweeten appropriately, as different varieties and when the persimmons are picked will vary their sweetness level.
If you want to leave out the rum, you could substitute 1 Tablespoon of vanilla extract (word of caution-some vanilla extract will be made with alcohol).


  • 1 cup (235ml) Persimmon Puree
  • 3 Tablespoons (45g) Sugar
  • 3 Tablespoons (45ml) Dark Rum
  • pinch of Sea Salt
  • 1 cup (235ml) Heavy Whipped Cream
  • 1 Tablespoon (8g) Powdered Sugar
  • 1 teaspoon (5ml) Vanilla Extract


  1. Combine persimmon puree, sugar, dark rum and sea salt in a blender and puree until smooth.

  2. Combine heavy cream, powdered sugar, and vanilla extract in a mixer bowl and whip until it reaches the soft peak stage.
  3. Layer the persimmon puree and whipped cream in serving bowls and stir to mix. Put in fridge to chill until ready to serve.

Recipe Notes

Persimmon puree is the flesh of ripe, soft persimmons (no skin) which has been blended smooth. 

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