Dessert

Pumpkin Coconut Panna Cotta with Cinnamon Maple Syrup Recipe

ByLily Monroe December 6, 2025December 6, 2025

Introduction

This Pumpkin Coconut Panna Cotta with Cinnamon Maple Syrup is a creamy, elegant dessert that brings together autumn flavors and tropical coconut richness. It’s smooth, lightly sweetened, and topped with toasted coconut flakes and a warm cinnamon-spiced syrup for a perfect finish.

A clear glass bowl filled with two layers of smooth dessert: the bottom layer is a thick pale yellow, and the top layer is a shiny orange-colored sauce. The dessert is topped with a sprinkle of white shredded coconut and light brown toasted flakes. The bowl sits on a light wooden tray alongside a small wooden cup holding more shredded coconut and a glass jar filled with dark amber syrup. The surface beneath is a white marbled texture, with two small bright orange pumpkins and an orange maple leaf on the upper left side. A soft light gray cloth lies near the tray, photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup water
2½ teaspoons unflavored gelatin
1¾ cups coconut milk (preferably Aroy-D Pure Coconut Cream)
1½ cups heavy cream
1 cup canned pumpkin puree
½ cup Pure Organic Vermont Maple Syrup
Pinch of Pure Sea Salt
1 teaspoon vanilla extract
Organic cinnamon stick infused Vermont maple syrup (for serving)
½ cup unsweetened coconut flakes (for garnish)

Instructions

Step 1: In a small saucepan over low heat, combine the water and gelatin. Stir gently until the gelatin fully dissolves, then remove from heat.
Step 2: In a blender, combine the coconut milk, pumpkin puree, heavy cream, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth.
Step 3: Add the gelatin mixture to the blender and blend again until everything is well incorporated and smooth.
Step 4: Strain the mixture through a fine colander to ensure a silky texture, then pour it evenly into 8 glass dessert bowls or stemless flute glasses.
Step 5: Refrigerate the panna cotta for at least 6 hours, or until fully set.
Step 6: While the panna cotta chills, toast the coconut flakes in a sauté pan over medium heat or in the oven. To toast in the oven, preheat to 350°F, spread the flakes evenly on a baking sheet, and watch carefully until they turn lightly golden brown.
Step 7: Just before serving, drizzle the cinnamon-infused maple syrup on top of each panna cotta and sprinkle with the toasted coconut flakes for garnish.

Tips & Variations

Use pure coconut cream for a richer texture and more pronounced coconut flavor.
Ensure the gelatin dissolves completely to avoid lumps in your dessert.
Swap canned pumpkin puree for fresh pumpkin, cooked and pureed, if preferred.
For a dairy-free version, replace heavy cream with additional coconut milk or a creamy dairy-free alternative.
Adjust the maple syrup amount to your taste for sweetness.

Storage

Store leftover panna cotta covered in the refrigerator for up to 3 days. Keep the toasted coconut flakes separate to maintain their crunch and add just before serving. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A clear glass cup sits on a dark wooden tray with small legs, placed on a white marbled surface. Inside the glass, there are two layers: a thick white creamy base filling most of the cup, topped with a smooth bright orange layer. The orange layer is sprinkled with finely shredded white coconut. Next to the cup on the tray is a wooden spoon. In the background, small orange pumpkins and orange autumn leaves add a seasonal touch, along with a small clear glass bottle filled with dark liquid and a wooden container holding more shredded coconut. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert vegan?

This recipe relies on gelatin, which is not vegan. To make it vegan, substitute gelatin with agar-agar powder and replace heavy cream with coconut cream or another plant-based cream.

How long does it take for the panna cotta to set?

It typically takes at least 6 hours in the refrigerator for the panna cotta to fully set, but leaving it overnight will ensure the best firmness and texture.