Ingredients:

1 Hachiya persimmons, washed and dried, and put into a freezer for at least 2 hours

Coconut milk to taste- we used a whisk to smooth out the lumps

Lime zest and juice to taste

Method:

Place the frozen Hachiya persimmon on to beautiful ceramic plate @thecuriouspetter

Using a sharp chef’s knife, make two shallow cross-cuts halfway into the persimmon and pull back the skin.

Spoon over with coconut milk, sprinkle with lime zest, and squeeze lime juice to taste.

Serve at once