Matcha & Coconut Panna Cotta

Matcha & Coconut Panna Cotta is a creamy, silky Italian dessert infused with the earthy notes of matcha and the tropical sweetness of coconut.

This dairy-free and refined sugar-free version is a refreshing, light treat that’s perfect for matcha lovers. With its smooth texture and delicate flavor, it’s an elegant dessert that’s surprisingly easy to make.

Kitchen Equipment Needed

• Saucepan
• Whisk
• Measuring cups and spoons
• Small bowls or ramekins
• Fine mesh sieve
• Refrigerator

Ingredients Overview

• Coconut Milk: Creates a rich and creamy base.
• Matcha Powder: Adds a vibrant green color and earthy umami flavor.
• Agar Agar or Gelatin: Helps set the panna cotta into a smooth, jiggly texture.

Ingredients

For the Panna Cotta

• 1 1/2 cups full-fat coconut milk
• 1/2 cup unsweetened almond milk (or more coconut milk)
• 2 teaspoons matcha powder
• 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon agar agar powder (or 1 1/2 teaspoons gelatin powder)
• 1/4 cup hot water (for dissolving matcha)

For Garnish (Optional)

• Shredded coconut
• Fresh berries (strawberries, raspberries)
• Matcha dusting
• Toasted coconut flakes

Directions

Step 1: Prepare the Matcha

1. In a small bowl, whisk matcha powder with 1/4 cup hot water until smooth and lump-free. Set aside.

Step 2: Heat the Coconut Mixture

1. In a saucepan over medium heat, combine coconut milk, almond milk, maple syrup (or honey), and vanilla extract.
2. Stir gently and heat until warm but not boiling.

Step 3: Dissolve the Agar Agar or Gelatin

• For Agar Agar: Sprinkle the agar agar powder over the warm coconut mixture, whisking continuously. Let it simmer for 3-4 minutes to activate the agar.
• For Gelatin: Sprinkle gelatin over 2 tablespoons of water in a separate bowl and let it bloom for 5 minutes. Then stir into the warm coconut mixture until fully dissolved.

Step 4: Combine & Strain

1. Stir the prepared matcha into the coconut mixture, whisking until evenly incorporated.
2. Strain through a fine mesh sieve to remove any lumps for a smooth texture.

Step 5: Pour & Chill

1. Divide the mixture evenly into ramekins or serving glasses.
2. Refrigerate for at least 4 hours or until fully set.

Step 6: Serve & Garnish

1. To unmold, run a knife around the edges and invert onto a plate (or serve directly in the ramekins).
2. Garnish with shredded coconut, fresh berries, or a dusting of matcha.

Prep Time

10 minutes

Cook Time

10 minutes

Chill Time

4 hours

Total Time

4 hours 20 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~180
• Fat: ~12g
• Carbohydrates: ~15g
• Protein: ~3g

Expert Tips

• For a Stronger Matcha Flavor: Use ceremonial-grade matcha and increase the amount to 2 1/2 teaspoons.
• For Extra Silkiness: Blend the mixture before straining for an ultra-smooth texture.
• Make it Sweeter: Adjust the maple syrup to taste or swap with coconut sugar.

FAQs

Can I make this ahead of time?
Yes! Panna cotta keeps well in the fridge for up to 3 days.

Can I use dairy instead of coconut milk?
Absolutely! Swap coconut milk with heavy cream or whole milk.

How do I make this completely vegan?
Use agar agar instead of gelatin for a plant-based version.

Storing & Freezing

• Storing: Keep in the fridge for up to 3 days, covered with plastic wrap.
• Freezing: Not recommended, as the texture may change when thawed.

Substitutions & Variations

• Nutty Flavor: Add 1 tablespoon almond or cashew butter for extra richness.
• Chocolate Twist: Drizzle melted dark chocolate over the top before serving.
• Coconut Lovers: Use coconut cream instead of almond milk for a richer version.

Matcha & Coconut Panna Cotta

Matcha & Coconut Panna Cotta** is a creamy, silky Italian dessert infused with the earthy notes of matcha and the tropical sweetness of coconut.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• #### **For the Panna Cotta**
• - 1 1/2 cups full-fat coconut milk
• - 1/2 cup unsweetened almond milk or more coconut milk
• - 2 teaspoons matcha powder
• - 3 tablespoons maple syrup or honey
• - 1 teaspoon vanilla extract
• - 1 teaspoon agar agar powder or 1 1/2 teaspoons gelatin powder
• - 1/4 cup hot water for dissolving matcha
• #### **For Garnish Optional**
• - Shredded coconut
• - Fresh berries strawberries, raspberries
• - Matcha dusting
• - Toasted coconut flakes

Equipment

• - Saucepan
• Whisk
• Measuring cups and spoons
• - Small bowls or ramekins
• - Fine-mesh sieve
• - Refrigerator

Method

 

1. #### **Step 1: Prepare the Matcha**
2. In a small bowl, whisk matcha powder with 1/4 cup hot water until smooth and lump-free. Set aside.
3. #### **Step 2: Heat the Coconut Mixture**
4. In a saucepan over medium heat, combine coconut milk, almond milk, maple syrup (or honey), and vanilla extract.
5. Stir gently and heat until warm but not boiling.
6. #### **Step 3: Dissolve the Agar Agar or Gelatin**
7. - **For Agar Agar**: Sprinkle the agar agar powder over the warm coconut mixture, whisking continuously. Let it simmer for 3-4 minutes to activate the agar.
8. - **For Gelatin**: Sprinkle gelatin over 2 tablespoons of water in a separate bowl and let it bloom for 5 minutes. Then stir into the warm coconut mixture until fully dissolved.
9. #### **Step 4: Combine & Strain**
10. Stir the prepared matcha into the coconut mixture, whisking until evenly incorporated.
11. Strain through a fine mesh sieve to remove any lumps for a smooth texture.
12. #### **Step 5: Pour & Chill**
13. Divide the mixture evenly into ramekins or serving glasses.
14. Refrigerate for at least 4 hours or until fully set.
15. #### **Step 6: Serve & Garnish**
16. To unmold, run a knife around the edges and invert onto a plate (or serve directly in the ramekins).
17. Garnish with shredded coconut, fresh berries, or a dusting of matcha.