Pumpkin Coconut Panna Cottas

Ingredients

• 1 cup pumpkin puree pure canned
• 0.3 ounce gelatin powder unflavored
• 1 cup cup heavy whipping cream 
• 0.5 cup honey 
• 0.5 cup sugar 
• 0.8 cup coconut sweetened flaked
• 1.8 cups coconut milk unsweetened (a 13.5 ounce can)
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• sieve
• blender
• ramekin
• measuring cup

Directions

1. Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften.
2. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
3. 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.
4. Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
5. Meanwhile, preheat oven to 350°F with rack in middle.
6. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
7. Just before serving, sprinkle desserts with coconut and drizzle with honey.
8. •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.