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 minutes
Cook Time 5 minutes minutes
Total Time 4 hours hours 15 minutes minutes
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.