Creamy Persimmon Pudding

Ingredients

• 1 Persimmons
• 1 half the persimmon Milk
• 1 Condensed milk (or sugar)

Instructions

1. Skin the persimmon, remove the seeds, and use a food processor, hand mixer, etc to puree.
2. Add milk to the pureed persimmon.
3. It should be about half (or so) the amount of the puree.
4. Add your desired amount of condensed milk for sweetness and mix well.
5. Place into a container, refrigerate to stiffen, and it's complete.
6. If using a blender: medium sized -> 1 persimmon is 185 g (140 g with skin peeled).
7. Large sized -> 1 persimmon is 250 g (190 g with skin peeled).
8. For a medium-sized persimmon, use about 140 ml of milk per 1.
9. For a large sized one, 190 ml.
10. As for the condensed milk and sugar, whatever suits your tastes.