Pumpkin Panna Cotta (Dairy-Free)

Ingredients:

1 tablespoon gelatin (I recommend this brand because it is from grass-fed cows)
1 cup coconut milk (Homemade or I like this brand)
2 cups coconut cream (I used this kind)
1.5 cups pumpkin puree (I used this kind)
1/3 cup honey or maple syrup
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
top with coconut whipped cream and chopped almonds (optional)

Directions and Steps:

1.Place the drain in a little bowl and add the gelatin to it. Blend to join and let it sit for 5 minutes.

2.Warmth a medium measured overwhelming pot over medium warmth, include the coconut cream, pumpkin puree, nectar or maple syrup, vanilla, cinnamon, nutmeg and cardamom. Race until the point when very much consolidated. Around 2 to 3 minutes.

3.Include the drain and gelatin blend to the pot and energetically speed until the point that very much consolidated and the gelatin has broken up. Ensure the blend does not reach boiling point. Around 2 to 3 minutes.

4.Expel the blend from the warmth and empty the blend equitably into singular serving glasses. Enable it to sit on the ledge to cool marginally.

5.Refrigerate until set, 6 to 8 hours.