Pumpkin Coconut Panna Cottas – a delicious recipe with unflavored gelatin, water, heavy cream, unsweetened coconut milk, pumpkin, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
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.
3
Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
4
Meanwhile, preheat oven to 350u00b0F 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.
5
Just before serving, sprinkle desserts with coconut and drizzle with honey.
459
kcal
Calories
25
g
Fat
57
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 teaspoons unflavored gelatin (more than 1 (1/4 ounce) packet), 1/4 cup water, 1 cup heavy cream, 1 3/4 cups unsweetened coconut milk (a 13.5 ounce can), and more.
Yes, Pumpkin Coconut Panna Cottas falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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