The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that is one of eight exclusive recipes from Gourmet Live’s brand new Ambitious Thanksgiving Menu. Get more exclusive recipes and download the free Gourmet Live app to complete your Thanksgiving feast.
Pumpkin Coconut Panna Cottas by Alexis Touchet
Active time: 15 min
Total time: 6 1/4 hr
- 2 1/2 tsp unflavored gelatin (more than 1 (1/4 oz) packet)
- 1/4 cup water
- 1 cup heavy cream
- 1 3/4 cups unsweetened coconut milk (a 13.5 oz 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-oz) dessert bowlsINSTRUCTIONS:
- 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.
- 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.