Paleo Pumpkin Coconut Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle
Prep time: 
Cook time: 
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Serves: 4 large, 6 medium or 8 small servings
gluten-free, grain-free, dairy-free, egg-free, paleo
  • 1 tablespoon powdered grass-fed gelatin
  • 1 cup full fat organic coconut milk
  • 1½ cups organic coconut cream
  • 1cup organic pumpkin puree
  • ¼ cup raw honey or maple syrup
  • 2 teaspoons pumpkin pie spice*
  • pinch sea salt
  • 1 teaspoon vanilla extract, powder or paste
  • 1 box Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies
  • dairy-free caramel sauce (optional), see recipe below
  1. ) Sprinkle the gelatin over the coconut milk in a small bowl. Set aside.
  2. ) In a medium-sized heavy saucepan over medium heat, add coconut cream, pumpkin puree, honey (or maple syrup), pumpkin pie spice and sea salt. Whisk until the honey or maple syrup is dissolved.
  3. Heat the mixture for 8-10 minutes, but do not allow to come to a boil.
  4. Add the coconut milk and gelatin mixture, whisking very well, until fully combined. Again do not allow to boil.
  5. Remove from the heat and whisk in the vanilla.
  6. Pour evenly into individual serving glasses. Allow to sit on the counter slightly cool.
  7. Refrigerate until fully set, 6 to 8 hours or overnight.
  8. Serve topped with crumbled Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies and a drizzle of caramel
In place of pumpkin pie spice you can use: 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon ground allspice, ⅛ teaspoon cloves
Recipe by Tasty Yummies at