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 Flat Iron Beef Chuck Steak in Chipotle Pepper BBQ Sauce  Category: Meat Views: 2405 Votes: 7 Reviews: 0 |
Coconut Pumpkin Panna Cotta(4 votes)Rate this listing  1 Tbsp unflavored gelatin 1 can ( 14 ounces) Light Coconut Milk 1/4 cup Trader Joe's Pumpkin Butter 1/4 cup honey 1 cup Trader Joe's Organic Canned Pumpkin 8 ounces cream cheese, softened, cubed 1/2 tsp Trader Joe's Pumpkin Pie Spice garnish- toasted coconut Sprinkle the gelatin over the coconut milk in a small saucepan to soften; let stand 5 minutes. Dissolve the gelatin over low heat, then stir in the pumpkin butter and honey. Place the pumpkin, cream cheese and pumpkin pie spice in a blender container. Add the liquid mixture and blend till smooth. Pour into a 4 cup mold. Cover and chill til set, at least 2 hours. Unmold onto a serving platter and sprinkle coconut on top. Serves 6 All ingredients except the gelatin were purchased at Trader Joe's. Submitted on 10/11/2006 by Roxanne Chan
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