Pumpkin Coconut Panna Cottas

By kmad

Panna Cottas can be chilled up to 2 days.
•If you want to serve your panna cottas unmolded, use 6-oz ramekins or glasses and lightly oil them before pouring in the pumpkin mixture. To unmold, run a thin sharp knife around side of each ramekin to loosen, then dip ramekin briefly in a small bowl of very warm water, about 10 seconds. Invert panna cotta onto a plate and gently lift off ramekin.

Ingredients

• Equipment:
• 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)
• 1 cup canned pure pumpkin
• 1/2 cup sugar
• 3/4 cup sweetened flaked coconut
• 1/2 cup mild honey, heated to liquefy if solid
• eight (8-ounce) dessert bowls

Details

Servings 8

Preparation

Step 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.

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.

Pour mixture into bowls and chill, covered, until firm, at least 6 hours.

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.

Just before serving, sprinkle desserts with coconut and drizzle with honey.