Vegan Matcha Panna Cotta
Creamy, rich, and super smooth, this vegan matcha panna cotta is infused with vibrant matcha, cocoa butter, and a hint of vanilla that gives it a delicate white chocolate aroma. It's fresh, naturally sweetened, and completely vegan!
Ingredients
- 2 tsp (4 g) matcha powder diluted in 2 tbsp warm water
- 1 and 1/2 cup (360 ml) unsweetened plant-based milk
- 1/4 cup (60 ml) maple syrup
- 1.5 ounce (42 g) cocoa butter
- 2 tbsp (15 g) cornstarch
- 3/4 tsp agar agar powder
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) coconut cream
Instructions
- 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.
- 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. Next, add the coconut cream and whisk again.
- Bring to a boil. Heat over medium heat, whisking constantly until it comes to a boil. Note: 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).
- Transfer to ramekins. Immediately divide the mixture between 6 small glass ramekins (or 4 large ones).
- 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.
- 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!
- You can store this matcha panna cotta in the refrigerator for up to 3 days.
Video
Notes
Strain the matcha.
Strain the dissolved matcha through a fine mesh sieve before adding it to the saucepan for an ultra-smooth texture and no specks of matcha powder.Don't let it sit too long before pouring into ramekins.
Ensure that you pour the mixture into ramekins as soon as you remove it from the heat. If it sits too long, a skin can form on top, leading to a slightly grainy texture.Serve chilled.
This panna cotta tastes best served fresh, so I highly recommend making it at least one day before serving so it has time to chill and set in the refrigerator. It also allows the flavors to merge, making it even more delicious!Nutrition
Serving: 1 panna cotta | Calories: 196 kcal | Carbohydrates: 19.2 g | Protein: 1.5 g | Fat: 13.5 g | Fiber: 1.5 g | Sugar: 12.9 g
