Place Water (1/2 cup) in a medium-sized bowl. Sprinkle the Gelatin Powder (3 tablespoon) in the water to allow it to bloom, set aside.
Scoop out the soft flesh from the Persimmon (1) and measure out 1 cup.
Place in magic bullet or blender and process until smooth.
Add the water and gelatin mixture to a small saucepan (it should be lumpy and jelly-like now).
Place over low to medium heat, stir until all the gelatin crystals are dissolved and the mixture is smooth (do not allow the mixture to boil).
Remove from heat and stir in Honey (2 tablespoon) until smooth.
Add the pureed persimmon and mix until smooth.
Pour into a rectangle or square glass container so the mixture is about 1/2 (or over a centimeter) high.
Place in the freezer for 30 minutes.
While it freezes, wash the saucepan and dry with a clean cloth.
Place the Coconut Milk (3/4 cup) in the saucepan and sprinkle the Gelatin Powder (2 teaspoon) in. Set aside for 5 minutes.
Place the coconut milk over low to medium heat, do not allow to boil. Stir until smooth and all the gelatin crystals have dissolved.
Remove from heat then stir in the Honey (1 tablespoon) and set aside to cool.
After 30 minutes, or until the persimmon mixture has set enough it doesn't wobble when you jiggle the container, add the coconut mixture on top.
Return to the freezer for another 30 minutes or until set. I find they set best in the fridge over night, but after about an hour you can cut a piece to see if it lifts out of the container easily.
Slice the persimmon and cream gummy lollies into even squares. Enjoy!