Vegan Matcha Panna Cotta

Calling all matcha lovers! Get ready for a creamy, dreamy treat full of matcha flavor!

If you’ve ever tried matcha nama chocolate, you know the magic – a silky white chocolate ganache infused with delicate matcha powder. It’s rich, earthy, and melt-in-your-mouth delicious. That combo is just so irresistible that I had to turn it into an ultra-creamy, spoonable panna cotta!

😍 Why We’re Obsessed With It

Matcha meets white chocolate.

What makes my panna cotta a little bit different? It includes cocoa butter! Despite the name, cocoa butter is completely vegan. For those new to it, it’s the natural fat from cocoa beans. It’s solid at room temperature and full of that rich, chocolatey aroma. In fact, it’s the main ingredient in white chocolate!

In this recipe, I combine it with nutty coconut cream, a touch of vanilla extract, and a generous dose of matcha powder to create the ultimate matcha treat!

Insanely rich and creamy.

On top of bringing delicate white chocolate notes, cocoa butter also creates a rich and luxurious texture that is as velvety as traditional dairy-based panna cotta, if not better.

While classic panna cotta relies on cream and gelatin, you won’t find any of these here. I only rely on a combination of simple plant-based ingredients to mimic that silky texture.

Made in one saucepan.

That’s right, this recipe is made in just one saucepan and requires about 20 minutes of prep time. Then you just need to be patient and allow the panna cotta to set in the refrigerator!

📘 What Is Panna Cotta?

Panna cotta is an Italian dessert that first appeared around the 1960s. It is traditionally prepared with milk, cream, sugar, and gelatin. The mixture is heated before being transferred to ramekins and chilled. Typically, the panna cotta is then flipped over a plate and served with a fruit-based sauce, caramel sauce, or chocolate sauce.

🧪 Why These Ingredients Work

Milk

I recommend going with unsweetened plant-based milk. I used soy milk, but cashew, almond, or oat milk will work. I advise against using nut milks with a strong flavor, such as hazelnut milk, as it would overpower the matcha flavor.

Maple syrup

To naturally sweeten the panna cotta.

Substitute: Feel free to replace the maple syrup with the same amount of granulated white sugar. Avoid using coconut sugar, as it would alter the flavor and give the panna cotta a darker color.

Cocoa butter

The only ingredient of this recipe you might not be familiar with is cocoa butter. It adds a subtle white chocolate flavor that goes very well with the matcha! Plus, it gives the panna cotta a richer mouthfeel.

Where to buy it: You can buy cocoa butter online or in well-stocked baking supply shops. The cocoa butter I use is from the brand “Cacao Barry”. It’s the deodorized kind, but still has a hint of cacao flavor. In case you use a non-deodorized one, you might have to use only half to not overpower the matcha.

Can I omit it? Yes, you can omit the cocoa butter altogether. You will be missing that delicate white chocolate flavor, and your panna cotta will be a touch less rich, but it will still be super tasty!

Matcha powder

Using ceremonial grade matcha may sound like overkill for a dessert, but trust me, it makes a huge difference in flavor.

Culinary grade matcha is supposed to be a slightly lower quality matcha made for use in baking. However, no matter what the label promises, it has always been a disappointment for me. Sure, ceremonial grade is more expensive, but it’s totally worth it, especially in creamy desserts like this panna cotta.

Huge fan of matcha? Try my matcha tiramisu, matcha mochi, matcha ice cream, or matcha nama chocolate!

Cornstarch

Cornstarch helps emulsify the melted cocoa butter with the milk and slightly thickens the panna cotta.

Agar agar powder

To help the panna cottas set once chilled, you will need agar agar powder.

Note: You can use agar flakes instead of powder, but you’ll need about three times more, so roughly 2 ¼ teaspoons.

Vanilla extract

Combined with the cocoa butter, a dash of vanilla extract helps create that typical white chocolate flavor.

Coconut cream

For texture and to add richness. If you are not a fan of coconut, do not worry, you can’t really taste it.

Which coconut cream to pick: I have tested this recipe with both, the hard part from a refrigerated can of full-fat coconut milk and coconut cream sold in carton packaging. I’m happy to report that both work great!

🥣 Let’s Make It!

1. Dissolve the matcha. Add the matcha powder to a small bowl. Pour in the two tablespoons of hot water and whisk until the matcha is fully dissolved. If you have a milk frother, feel free to use it instead of a whisk.

2. Combine. To a medium saucepan, add the plant-based milk, diluted matcha, maple syrup, cocoa butter, cornstarch, agar agar powder, and vanilla extract. Give it a quick whisk to dissolve the cornstarch.

4. Add the coconut cream. Next, add the coconut cream and whisk again.
5. Bring to a boil. Heat over medium heat, whisking constantly until it comes to a boil.

Activate the Agar Agar!

Make sure that you bring the mixture to a boil in order to activate the gelling properties of the agar agar. Just for information, agar only dissolves once the temperature hits 185-194°F (85-90°C) and will then set once it cools down to 95°F (35°C).

If you skip the boil, the agar won’t melt properly, and you’ll end up with a runny panna cotta.

6. Transfer to ramekins. Immediately divide the mixture between 6 small glass ramekins (or 4 large ones).
7. Chill. Allow the panna cottas to cool at room temperature for at least 30 minutes before transferring them to the refrigerator. Refrigerate for at least 4 hours or until set. I personally prefer to chill them overnight.

8. Serve! Before serving, run a knife around each panna cotta and quickly flip it over onto a plate. Garnish with a dollop of coconut cream and shaved chocolate and enjoy!

🍫 Variations

Here are a few ways you can tweak this recipe:

• Make it zesty: Incorporate 1 teaspoon of finely chopped lime zest for a citrusy aroma.
• Add some tang: Give your panna cotta a hint of sourness by replacing half of the coconut cream with coconut yogurt.
• Serve it with caramel: You can turn this panna cotta into a flan by adding caramel to the ramekins before pouring the matcha mixture. The hard caramel will then melt and coat the panna cotta when you flip it onto a plate. You can check my vegan flan recipe here to learn how to make the caramel.

⭐️ What Goes Well With This

Now let’s talk about plating! On its own, this panna cotta looks simple, but you can easily turn it into an impressive dessert with a few toppings. Here are some ideas:

• Fresh berries: Top it with chopped strawberries, blueberries, and raspberries for a pop of color.
• Coconut: Sprinkle either coconut flakes or grated coconut.
• Nuts: Add some crunch with crushed hazelnuts, macadamia nuts, or even roasted peanuts.
• Whipped cream: Add a dollop of vegan whipped cream or coconut cream.
• Anko: Give it a Japanese vibe by garnishing each panna cotta with a tablespoon of sweet bean paste.
• A dust of matcha: Simple but effective!

💬 FAQ

If you are a fan of matcha lattes, you will love this panna cotta as well. It packs a bold matcha flavor with subtle notes of white chocolate and vanilla!

🍮 More Creamy Desserts

Creamy Vegan Panna Cotta

Vegan Chocolate Pots de Crème

Vegan Île Flottante

Vegan Chocolate Mochi

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in September 2021 and updated with new process shots and detailed instructions in June 2025.