Dessert: Pumpkin Coconut Panna Cottas

Recipe by /contributors/alexis-touchet The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that provides a taste of fall flavors.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Pumpkin Coconut Panna Cottas

One tbsp of honey has a glycemic index (GI) of 55.

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

Instructions

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.

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