Instead of Food for Friday this week, I’ll send you into the weekend with my favorite new pumpkin recipe. You know you’ve been wanting to try something different. Enjoy and have a fantastic Halloween weekend!
Last week I saw this post, and the pumpkin coconut combo struck a chord. I had bought a can of coconut milk about a year ago, thinking I’d use it for some exotic dish, but I never got around to it. So, armed with a can of coconut and a can of pumpkin, I searched for something sweet to make.
I had been thinking cookies (and might still…) but when I found this recipe for coconut pumpkin panna cotta, I knew my search was over. I adore panna cotta. It is an Italian custard made without eggs, which makes it incredibly simple to make. Instead of cream, this recipe uses lite coconut milk, so it is less fatty than those custards made with cream (like, 15g fat/cup vs. 44g fat/cup. Hey, it’s still dessert!)
I tweaked the recipe a little, and what I ended up with was a very light, silky custard with just a touch of sweetness complimenting the delicious and somewhat unexpected combination of coconut and pumpkin. I made 8 individual servings and probably ate…I don’t know, 5 by myself over the course of a couple days! I kept wanting to invite friends over to share the goodness, but they didn’t last long enough for me to get around to it! Luckily, it is so easy to make, I’ll be able to do it again no sweat.
This would be a perfect pumpkin pie substitute for the pp haters out there, and it is a great, different dessert for the season.
Pumpkin Coconut Panna Cotta
2 cups pumpkin puree (not pumpkin pie puree, I used this)
1 can lite coconut milk (I used this)
1 cup water
1/2 cup light brown sugar
1 tps salt
1 envelope powdered gelatin (I used this)
Mix gelatin into 1/2 cup of the water and let sit for 5 minutes. In a medium saucepan combine all other ingredients. Whisk together and add gelatin. Bring to a gentle boil, then reduce heat and let simmer for 5 minutes. Pour into individual dishes, about 1/2 cup per serving. Refrigerate for 2-4 hours or up to 3 days. Serve chilled and top with whipped cream and toasted coconut for a pretty treat.
