Pumpkin coconut Panna cotta

Cold

 1 1/2 cup canned pumpkin puree (or 1-2 pumpkin half sweet potato)

1 tbsp raw honey or sweetener of choice - using allulose

1 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp nutmeg

1/8 tsp cloves

1/8 tsp ginger

HEAT

1/2 cup coconut milk full-fat

1 tbsp gelatin grass-fed

MAKE 

Take all the cold ingredients and combine till smooth. 

In a saucepan add the coconut and heat will warm but not boiling. 

Then the heat off and add the gelatins slowly while whisking - make sure there are no lumps.. 

Once all the gelatins is whisked into the pot add the heated coconut gelatins mixture into the bowl with the cold ingredients. 

Make sure there are pans cotta is smooth. 

Now it’s time to place the pana cotta in to a large bowl to cool and then serve from or place in individual bowls or jars. 

Cool for minimum of 2 hours or until set.