Make this delicious sweet treat for an extra-special Thanksgiving dessert!
Open coconut milk or cream and pour liquid into a small saucepan (reserve the thicker cream until later). Sprinkle the gelatin on top of the milk and stir to combine. Let it rest about 5 minutes or until liquid in the saucepan is set. Place on low heat on stovetop until mixture has completely melted and is liquid again. Remove from heat.
Place remaining thick coconut cream in a medium saucepan. Add the pumpkin, maple syrup, and spices. Turn burner onto medium high heat and whisk vigorously until the mixture is smooth. When the mixture is hot, pour in the gelatin liquid in a steady stream, whisking as you do so.
Pour this hot mixture into 4 ramekins and refrigerate for 2-4 hours. (You can do this the night before.) To serve, place the ramekin in a bowl of hot water and loosen sides with a knife. Turn the ramekins upside down onto a serving plate until the panna cotta comes out. Garnish with a dollop of whipping cream or whipped coconut cream and a sprinkle of cinnamon.
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