Easy 5-Ingredient Matcha Panna Cotta with Muddled Raspberries

This matcha panna cotta recipe uses coconut milk to make it ultra creamy, without any dairy. It's fairly low sugar, so if you prefer a sweeter dessert, and aren't watching your sugar intake, I would up the maple syrup to 1/4 cup in the pudding. The raspberries are fine with just a tablespoon.For a vegan version, sub 2 teaspoons of agar agar powder for the gelatin. When buying gelatin, look for grass-fed sustainably raised options. It's a great supplement for your hair, nails and bones, so you can use the rest of the carton to mix into your smoothies!One of the things that makes this recipe extra easy is that there's no inversions involved. You simply eat the cups like a pudding, which takes the pressure off getting your gelatin to set properly.The matcha raspberry combo is inspired by Eating in Color .
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 4 hours 15 minutes
Servings 4

Ingredients

  • One 13.5-ounce can full fat coconut milk
  • 1 ½ tsp grass fed gelatin
  • 6 ounces fresh raspberries
  • 3 tablespoons pure maple syrup, divided
  • 1 tablespoon matcha powder

Instructions

  1. Place the coconut milk in a medium saucepan and sprinkle the gelatin across the top. Whisk once and set aside to “bloom” for 10 minutes.
  2. Meanwhile, in a small bowl, mash the raspberries with 1 tablespoon of the maple syrup until a coarse puree. Divide between 4 glass jars or ramekins.
  3. Over medium-low heat, warm the coconut milk mixture, whisking to help the gelatin dissolve. While whisking, sprinkle in the matcha and continue to stir until both gelatin and matcha are incorporated, and the mixture has a light foam on top, about 5 minutes. Be careful not to boil, you just want small bubbles on the surface.
  4. Remove from the heat and stir in the remaining 2 tablespoons of maple syrup.
  5. Strain the matcha coconut milk mixture through a fine mesh sieve into a 4-cup liquid measure or pitcher with a spout. Divide between the jars or ramekins, cover tightly and chill in the fridge for at least 4 hours or up to 4 days. Garnish with fresh or crushed dehydrated raspberries and/or coconut flakes.

Recipe Notes

The fine mesh sieve is helpful for catching any clumps of matcha. You can skip that step, just be warned that you may have small pockets of tea.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!