Coconut Milk and Pumpkin Panna Cotta

Place cold water in a bowl and sprinkle gelatin. Set aside and let gelatin bloom.

Scald coconut milk and coconut cream in a pot over medium heat.

Once warm, slowly add pumpkin purée and coconut sugar. (You can add more sugar for a sweeter panna cotta.) Let mixture simmer. Turn off heat; set aside.

Slowly pour about 1 cup of the hot coconut-pumpkin mixture into gelatin until gelatin is dissolved. Slowly add gelatin mixture back to the rest of the coconut-pumpkin mixture. Mix until well combined. Strain mixture to get rid of lumps.

Pour into ramekins or shot glasses. Chill until set.

Garnish with whipped cream, coconut flakes, and ground cinnamon.