persimmons custard

[http://dummy.us.eu.org/robert (Robert)]

It was suggested that persimmons can be a substitute for pureed pumpkin.

So, you could try this recipe:

 https://www.thehappyglutenfreevegan.com/easy-and-delicious-baked-vegan-pumpkin-custard/

Doubling this recipe would make sense so that you could use a full can of
coconut milk.  In that case, instead of 15 oz. pureed pumpkin, you'd use
4 c. of persimmons.

I guess the reason why it uses full-fat coconut milk is that you can
reduce the amount sweetener.  Probably a plus for any blood sugar spikes.