Skin the persimmon, remove the seeds, and use a food processor, hand mixer, etc to puree.
Add milk to the pureed persimmon. It should be about half (or so) the amount of the puree. Add your desired amount of condensed milk for sweetness and mix well.
Place into a container, refrigerate to stiffen, and it's complete.
If using a blender: medium sized -> 1 persimmon is 185 g (140 g with skin peeled). Large sized -> 1 persimmon is 250 g (190 g with skin peeled).
For a medium-sized persimmon, use about 140 ml of milk per 1. For a large sized one, 190 ml. As for the condensed milk and sugar, whatever suits your tastes.
Story Behind this Recipe
I made a persimmon shake. I noticed that the leftover persimmon in the mixer had stiffened, so that's how I thought of this.
If you want to use the persimmon as a container like in the pictures, during step one cut off the top (to use used as a lid), scoop out the inside with a spoon and turn that into puree. It won't stiffen if you use soy milk, so please use dairy milk. If you find the persimmon itself is sweet enough, you don't have to add sugar, etc. Whatever you like.