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Pumpkin Coconut Panna Cotta with Cinnamon Maple Syrup

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A creamy and flavorful dessert combining pumpkin, coconut, and warm cinnamon maple syrup for a delightful treat.

Ingredients

Gelatin

  • 1/4 cup water
  • 2-1/2 teaspoons unflavored gelatin

Coconut mixture

  • 1-3/4 cups coconut milk (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 Pure Sea Salt
  • 1 teaspoon vanilla

Infused Maple Syrup

  • to taste Organic Cinnamon Stick Infused Vermont Maple Syrup
  • 1/2 cup Unsweetened coconut flakes
  • 8 glasses glass dessert bowls or stemless flute glasses

Instructions 

  • In a small saucepan, dissolve gelatin in water over low heat, then remove from heat.
  • Blend coconut milk, pumpkin, heavy cream, maple syrup, vanilla, and salt until smooth. Add gelatin mixture and blend again.
  • Pour mixture into glasses and chill for at least 6 hours.
  • Toast coconut flakes until lightly browned.
  • Before serving, top panna cotta with cinnamon maple syrup and toasted coconut flakes.

Notes

For extra flavor, infuse the maple syrup with a cinnamon stick overnight.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: coconut, panna cotta, pumpkin