Description
Pumpkin Coconut Panna Cotta is a Fall inspired dessert that sounds fancy and complicated to make. It is fancy, but it's a quick dessert that you can throw together with just a few ingredients. Panna Cotta is creamy, smooth, light, doesn’t need to be baked, and is so easy to make at home. You will impress your friends for sure. They will think that you purchased this dessert from a restaurant.
Ingredients
Units
Scale
- 1/4 cup water
- 2-1/2 teaspoons unflavored gelatin
- 1-3/4 cups coconut milk - I use Aroy-D Pure Coconut Cream
- 1-1/2 cups heavy cream
- 1 cup canned pumpkin puree
- 1/2 cup Pure Organic Vermont Maple Syrup
- Pinch of Pure Sea Salt
- 1 teaspoon vanilla
Serving & Garnish:
- Organic Cinnamon Stick Infused Vermont Maple Syrup
- 1/2 cup Unsweetened coconut flakes.
- 8 glass dessert bowl or stemless flute glasses
Instructions
- Heat: In a small sauce pan on low heat, pour 1/4 cup of water and sprinkle gelatin. Stir until the gelatin dissolves, then remove it from the heat.
- Blend: In a blender add the coconut milk, pumpkin puree, heavy cream, maple syrup, vanilla, and a pinch of salt. Blend to combine. Then, add the gelatin mixture and blend until smooth.
- Strain mixture through a colander.
- Pour into dessert bowl or stemless flute glasses. Chill for a least 6 hours.
- Toast the coconut flakes in a sauté pan or the oven until they turn lightly brown.
- TIP: Oven Instructions: Preheat oven to 350 degrees F. Adjust the rack to the center. Spread the coconut flakes evenly in a baking sheet. Keep your eyes on it because will turn brown very quickly.
- Garnish: After the panna cotta sets and you are ready to serve, pour some Cinnamon Maple Syrup on top and sprinkle the toasted coconut flakes.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 6-oz
- Calories: 261
- Sugar: 14.6 g
- Sodium: 54.6 mg
- Fat: 21 g
- Trans Fat: 17.1 g
- Carbohydrates: 18.7 g
- Fiber: 2.2 g
- Protein: 2.8 g
- Cholesterol: 20.6 mg
