Go Back

Matcha Coconut Panna Cotta with Strawberries

A silky panna cotta infused with matcha, complemented by macerated strawberries, perfect for a refined dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: Fusion, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Panna Cotta Base
  • 14 oz Coconut Milk Use full-fat for a richer texture.
  • 2 tablespoon Matcha Powder Ceremonial or culinary-grade matcha recommended.
  • 1/4 cup Sugar Can be adjusted for sweetness.
  • 2 teaspoon Agar Agar Powder Ensure it's fully bloomed in cold water.
  • 1/4 cup Cold Water For blooming agar agar.
  • 1 teaspoon Vanilla Extract Enhances flavor.
Strawberry Topping
  • 1 cup Strawberries Chopped for topping.
  • 2 tablespoon Honey Can be adjusted for sweetness.
  • 1 teaspoon Lemon Juice Brings brightness to the topping.

Method
 

Preparation
  1. Lightly grease four ramekins or small serving glasses with coconut oil.
  2. In a small bowl, sprinkle agar agar powder over 1/4 cup of cold water and let it sit for 5 minutes to bloom.
Cooking the Panna Cotta
  1. In a saucepan, gently heat coconut milk over medium heat without boiling.
  2. Whisk in matcha powder and sugar into the warm coconut milk until fully dissolved.
  3. Stir the bloomed agar agar into the coconut milk mixture and simmer for 5 minutes, stirring constantly.
  4. Remove from heat and stir in vanilla extract.
Setting the Panna Cotta
  1. Pour the mixture into prepared molds and let cool to room temperature.
  2. Refrigerate for at least 2 hours or until set.
Preparing the Topping
  1. In a bowl, mix chopped strawberries with honey and lemon juice. Let sit for 15 minutes to release juices.
Serving
  1. Unmold the panna cotta onto serving plates, top with the strawberry mixture, and serve chilled.

Notes

For best results, bloom agar agar fully and heat coconut milk slowly. Store the panna cotta covered for up to 3 days and the strawberry topping separately.