Pumpkin Coconut Panna Cotta

1. In a small saucepan, add gelatin into water and set aside for 1 minute to soften.
2. Stir constantly over moderate flame until the gelatin gets dissolved. Then, remove it from heat.
3. In a blender, combine 1 ⅓  cup of coconut milk, 1 cup of pure pumpkin, 1 cup of cream, ½ cup of sugar, ¼ teaspoon of cinnamon, ¼ teaspoon of nutmeg powder, and a pinch of salt. Then, pour 2 teaspoons of the gelatin mixture and mix till it becomes smooth. *(Optional - You may also add one teaspoon of vanilla or even maple syrup, according to your preference.)
4. Strain the mixture through a sieve into a dessert bowl.
5. Keep it in the refrigerator for at least 5-6 hours.
6. Once it becomes firm, preheat the oven to 350 degrees and bake the mixture for 8-10 minutes until it turns golden. 
7. Keep an eye while baking as it tends to turn brown quickly. 
8. Cool the baked dessert
9. Dip the bottom of the ramekin in heated water until the panna cotta is loosened. Invert a plate on top of it. You may have to jiggle the ramekin a bit so that the panna cotta comes out easily.
10. Garnish with coconut flakes and drizzle a generous amount of honey before serving.

Chef Tip: To balance the sweetness, use unsweetened coconut milk and sweetened flaked coconut. Pour the honey wisely, so it doesn't get overpowered with the flavour of honey only. Use a fine sieve and do not forget to strain the mixture before cooling.

Create a restaurant-like dessert at home and impress your dear ones with your amazing baking skills. Do share your experience with us in the comments below.