Pumpkin Coconut Panna Cottas
A silky smooth Italian dessert combining the flavors of pumpkin and coconut, topped with toasted coconut flakes and honey. This elegant panna cotta perfectly balances creamy coconut milk with autumn pumpkin spice.
Ingredients
- •2½ teaspoons unflavored gelatin
- •¼ cup water
- •1 cup heavy cream
- •1¾ cups unsweetened coconut milk
- •1 cup canned pure pumpkin
- •½ cup sugar
- •¾ cup sweetened flaked coconut
- •½ cup mild honey
- •8 pieces dessert bowls
Cooking Instructions
- 1.
Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
5 min
- 2.
Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.
10 min
- 3.
Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
360 min
- 4.
Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
10 min
- 5.
Just before serving, sprinkle desserts with coconut and drizzle with honey.
5 min
