Name: Pumpkin Coconut Panna Cottas
Cook time: 15 minutes
Total time: 6 1/4 hours
Yield: Makes 8 servings
Ingredients: 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

Pumpkin coconut panna cotta topped with coconut flakes and drizzle of honey.

Pumpkin Coconut Panna CottasTim Hout, Gourmet Live

The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that provides a taste of fall flavors.

Cooks' Notes:

•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.

Recipe notes

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