2 ½cups(105 g) shredded coconutsweet or unsweet based on preference
1tablespoonpure vanilla extract
Persimmon Layer
2cups(300 g) Ripe Persimmon Pulp
2large eggsroom temperature
1 ½cups(342 g) heavy cream
½cuplight brown sugar
¼cup(50 grams) granulated sugar
1tablespooncornstarch
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonground cinnamon
¼teaspoon fine sea salt
2teaspoonspure vanilla extract
Chocolate Later
8ounces dark baking chocolate chips
¼cup(56 grams) honey
¼cup( 56 grams) coconut oilmelted
Instructions
Preheat Oven to 325 F (162 C) . Prepare a 9 x 13x 2 inch (30x20 cm) baking pan with baking spray, lining the bottom with overhanging parchment paper.
Chocolate Coconut Crust
In a large bowl stir all the ingredients together. Dump crust mixture into the pan and gently press into an even layer across the bottom.
Bake on the middle oven rack for 10 -12 minutes. Place on a wire cooling rack while preparing the persimmon layer.
Persimmon Layer
Increase oven temperature to 350 F (180 C) Place all of the persimmon layer ingredients into a large bowl. Using a hand mixer on medium low speed, mix until evenly combined.
Pour the filling onto the baked chocolate coconut layer. Place pan on the middle oven rack and bake for 35-38 minutes. The persimmon layer should not jiggle in the center.
Remove pan from the oven and place on a wire rack to completely cool.
Chocolate Layer
In a small saucepan combine chocolate chunks, honey, and coconut oil. Heat on medium low, stirring until smooth.
Pour onto cooled persimmon layer.
Place pan in the refrigerator to chill for up to two hours until chocolate is set.