Pumpkin Coconut Panna Cotta with Cinnamon Maple Syrup Recipe
This Pumpkin Coconut Panna Cotta with Cinnamon Maple Syrup is a creamy, silky dessert that combines the rich flavors of pumpkin, coconut, and warm spices. Set with gelatin and sweetened naturally with Vermont maple syrup, this Italian-inspired treat is perfect for fall gatherings and special occasions. Topped with toasted coconut flakes and infused cinnamon maple syrup, it offers a delightful texture and aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Gelatin Mixture
- ¼ cup water
- 2½ teaspoons unflavored gelatin
Panna Cotta Base
- 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
Serving & Garnish
- Organic Cinnamon Stick Infused Vermont Maple Syrup
- ½ cup unsweetened coconut flakes
- 8 glass dessert bowls or stemless flute glasses
Instructions
- Prepare Gelatin: In a small saucepan over low heat, combine ¼ cup of water and sprinkle the unflavored gelatin over it. Stir continuously until the gelatin dissolves completely. Remove from heat once fully dissolved to avoid boiling.
- Blend Ingredients: In a blender, add the coconut milk, canned pumpkin puree, heavy cream, maple syrup, vanilla extract, and a pinch of sea salt. Blend these ingredients together until smooth and homogeneous. Then, pour in the warm gelatin mixture and blend again briefly to ensure it is fully incorporated.
- Strain Mixture: Pour the blended mixture through a fine mesh strainer or colander into a large bowl or pitcher to remove any lumps or undissolved particles. This step ensures a smooth panna cotta texture.
- Chill and Set: Divide the strained mixture evenly into 8 glass dessert bowls or stemless flute glasses. Place them in the refrigerator and chill for at least 6 hours or until fully set and firm.
- Toast Coconut Flakes: To prepare the garnish, either use a sauté pan on medium heat or preheat your oven to 350°F (175°C). Spread the coconut flakes evenly on a baking sheet if using the oven method. Toast the coconut flakes until they are lightly browned, watching carefully to prevent burning as they can brown quickly.
- Serve and Garnish: Once the panna cotta has set, drizzle each serving with the cinnamon stick infused Vermont maple syrup. Sprinkle toasted coconut flakes on top for a crunchy texture and enhanced flavor. Serve chilled and enjoy this refreshing dessert.
Notes
- Use high-quality coconut cream or milk for the richest flavor and texture.
- Do not boil the gelatin mixture as this can affect its setting ability.
- Chilling time is essential for proper panna cotta firmness—do not rush this step.
- Toast coconut flakes carefully as they burn quickly; keep a close eye during toasting.
- The maple syrup can be infused with cinnamon sticks beforehand to enhance the flavor.
Keywords: Pumpkin panna cotta, coconut panna cotta, cinnamon maple syrup dessert, vegan alternative dessert, creamy pumpkin dessert, Italian pumpkin dessert
