Go Back

Matcha Coconut Panna Cotta with Strawberries

This Matcha Coconut Panna Cotta combines the vegetal perfume of matcha with the tropical richness of coconut milk, topped with a lively strawberry mixture for an elegant, low-effort dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Japanese, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Panna Cotta Base
  • 14 oz Coconut Milk Use full-fat for creaminess.
  • 2 tablespoon Matcha Powder Ceremonial or culinary-grade matcha recommended.
  • 1/4 cup Sugar Ensure it's vegan if needed.
  • 2 teaspoon Agar Agar Powder Blooming instructions may vary by brand.
  • 1/4 cup Cold Water For blooming agar agar.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
Strawberry Topping
  • 1 cup Strawberries Chopped for topping.
  • 2 tablespoon Honey Adjust to taste.
  • 1 teaspoon Lemon Juice For balancing sweetness.

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 water and let sit for 5 minutes.
Cooking
  1. In a saucepan, gently heat coconut milk over medium heat. Do not boil.
  2. Whisk matcha powder and sugar into the warm coconut milk until fully dissolved.
  3. Stir the bloomed agar agar into the coconut milk mixture. Simmer for 5 minutes, stirring constantly.
  4. Remove from heat and stir in vanilla extract.
Chilling
  1. Pour the mixture into prepared molds. Let cool to room temperature, then refrigerate for at least 2 hours or until set.
Prepare Strawberry 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

Keep panna cottas covered and refrigerated for up to 3 days. Store the strawberry topping separately in an airtight container for up to 48 hours.