Coconut Pumpkin Panna Cotta

(3 votes)
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.

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