Tropical Persimmon Muffins with Coconut Spice Creme

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Happy Thanksgiving everyone! As everyone has started traveling, we have stayed put this year due to the little time off we have but Christmas will be here before we know it!

Since Ryan and I celebrated our Thanksgiving with the graduate students on Sunday we decided to dwell with leftovers. The original plan was for me to preapre a new meal for Ryan for his birthday on Thanksgiving instead on Monday, but little did he know what I was planning. Every person should have their birthday dinner on their ACTUAL birthday so I quickly made him a Chilean meal that he requested and after coming home from a nice game of racquetball, he sat down to his birthday dinner all surprised. Yes. I like that face.

I made a Gaucho Steak for him and I heated up my Seitan roast and sliced it and served it with my secret Chilean chimichurri sauce that I introduced to him back in March. Ryan was practically salivating because it IS the best sauce! I think it went really well with my leftover seitan roast.

I also made my Grandma’s recipe for Papa Rusa, or Russian Potato that is super unique. Ryan let me know that this was his favorite. I had to take a break from making tamales the last 2 years. It is HARD work. All in all, Ryan was VERY happy with his birthday dinner. :)


This morning I decided to revisit a new recipe. Can you tell that persimmons are in-season?? I love seeing the 2 kinds at the store. When I was purchasing some, the grocer stocking the fruit asked me how I used the Hachiya persimmons. I told him I loved baking with them since they seemed too uncomfortable raw. He completely agreed with me. He then proceeded to ask me how I liked the Fuyu persimmons and I realized I had not tasted that kind yet. He took one and washed and sliced it for me and let me eat in the produce section. How about that? He definitely sold it to me.

Fuyu persimmons are delicious to eat and resemble the tomato than the Hachiya persimmon. What I realized is that I had been eating the Hachiya when it was still unripe. When it is SUPER ripe and very soft to the touch it is perfect for eating. I am planning on making several recipes with my Fuyu and Hachiya persimmons. If is one thing I will not have to worry that this fruit will get overripe. It will be perfect!

I revisited my Tropical Persimmon Muffin recipe I created back in December 2009 and decided to tweak it a little using different natural sweetners and flours. I also decided to add a coconut whipped creme to make this more of a brunch item. I was very much happy with results.

I used spelt instead of whole wheat and coconut raw crystals instead of agave and vanilla extract instead of the lime extract. It was all together a BETTER muffin. The addition of the coconut creme was divine. Forget butter or Earth Balance (sorry) but this spiced creme was so delicious.

Make these for the holidays and have your family raving!

Tropical Persimmon Muffins

print recipe

makes a dozen muffins

1 cup spelt flour
1/2 cup unsweetened shredded coconut or coconut flakes
1 teaspoon baking SODA
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped macadamia nuts
1 cup Hachiya persimmon pulp (2 pieces of ripe fruit)-reserve 2 Tbsp for creme
1/2 cup Coconut Secret coconut crystals (or agave nectar)
3 Tablespoons Tropical Traditions coconut oil, melted
1 teaspoon vanilla extract

Preheat oven to 350F. Line muffin cups with liners.

Mix first 7 ingredients (dry) in a small bowl. Remove softened persimmon pulp from each fruit and discard the peel. Add the coconut oil, crystals and vanilla and mix well.

Pour wet ingredients into dry ingredients and mix. Pour mix into each muffin liner.

Bake for 25 minutes and cool for 10 minutes.

Coconut Spice Creme

prepare the night before

1 can full-fat coconut milk, refrigerated
1 teaspoon pumpkin spice seasonings
or 1/2 teaspoon cinnamon & 1/8 teaspoon nutmeg)
2/3 cups powdered sugar
2 Tablespoons persimmon pulp

Mix all ingredients in a mixer and whip until smooth. Place in a covered bowl and refirgerate the night before or early in the morning. Let it set. Brings all the flavors together.

Use 1-2 Tablespoons of creme for each muffin. Enjoy!

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  • HiHoRosie

    Aw, you’re so sweet to make a special b-day dinner for Ryan! Happy birthday to him! And those muffins look so good! We have persimmons ripening now – this should be fun to try. :)

  • Evan Thomas

    That coconut creme sounds amazing

  • Catherine

    I brought some persimmons to work today and let my preschoolers try them — they loved them!

  • Amber Shea @Almost Vegan

    That creme looks awesome! It really does look like EB.

  • Lindsey @ Gingerbread Bagels

    I just had my first taste of persimmons while in San Francisco and oh my do I LOVE them now. Those muffins look amazing and I’m a huge coconut fanatic. Then you went and made coconut spiced creme?! You’re a genius, I love it! :) Thanks for sharing such an interesting and delicious sound recipe, I can’t wait to try it out.

  • Nicole

    These muffins look delicious! I just bought a few persimmons yesterday, so I will have to try out this recipe. Thanks!
    By the way, have you ever tried making persimmon jam? It’s very good :)

  • Joel Luks

    YUM…i haven’t screwed around with persimmon much, so this will be a good start :)

  • chow vegan

    Very nice b-day dinner for Ryan! Persimmons are so yummy. Yes, the Hachiya ones are terrible if you eat them when they aren’t ripe. The Fuyu can be eaten any ol’ time. :-)

  • Emmy

    Tropical Persimmon Muffins with Coconut Spice Creme sounds fantastic. Bookmarking this one for when I feel like something exotic!

  • Girl on Raw

    I think I have to make those muffins purely to sample the coconut spice creme. Are you kidding me! For a coconut head like me that is a must try. Bookmarking it NOW! Happy TG :)

  • Lauren

    I just discovered your website and love it! These look delicious!

  • Kelly

    oh my gosh! a friend just gave me a *ton* of persimmons. The first thing I’m going to do with them is make these muffins. Thank you!

  • Brian

    the cream is what i most wanted to comment on, i want to spread that on EVERYTHING :)