Simplicity often lends itself to the most delicious desserts, and panna cotta is no exception. This vegan and kosher version of the classic Italian custard dish mixes in matcha powder to create a decadent and creamy Matcha Panna Cotta!
Serve this unique matcha dessert with fresh berries for a luscious treat.
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Why this Recipe Works
This recipe has only a few ingredients: non-dairy milk, matcha powder, sugar, and agar powder. The matcha powder brings its incredible earthy-sweetness, and gives it a stunning light green color.
The secret to this creamy, jiggly panna cotta is the agar powder. Getting the agar powder ratio right is imperative to this recipe. Use too much and you get a solid block, or use too little and your panna cotta won't set. Follow this recipe for your panna cotta to perfectly set.
Using this seaweed alternative is popular as it's a great vegan/vegetarian and kosher substitute to the more commonly-used gelatin, which comes from cattle and cows.
Ingredients & Substitutions
Milk - I prefer unsweetened full-fat coconut milk in this recipe with a second choice going to oat milk but have also made this recipe with unsweetened almond milk, canned low fat coconut milk, and unsweetened coconut beverage. Soy milk and other non-dairy milk will also work. However, non-dairy milk that has a high flavor profile like pistachio or hazelnut milk will affect the taste of the recipe.
Sugar - I use regular white granulated sugar
Agar powder - Agar actually comes from red algae! Like gelatin, it's a thickening and jelling agent that helps the panna cotta set and achieve a creamy jello-like consistency.
Matcha powder - culinary grade works, you don't need a ceremonial grade for this recipe. Here is a matcha I like on Amazon, and here is the brand of Matcha I usually use.
How to Make this Recipe
To get your matcha panna cotta started, combine the non-dairy milk, sugar, and agar powder in a medium-sized saucepan.
Bring the milk, sugar, and agar mixture just barely to a simmer over medium-high heat, stirring constantly to dissolve the sugar and agar powder.
Simmer the mixture for 2 minutes on low heat, stirring constantly. You will want to keep a close eye on it so that it doesn't burn.
Pour the whole mixture into a high-speed blender, and add in the matcha powder.
Blend for 30 seconds until the matcha powder is combined.
Divide the mixture between 8 6-ounce ramekins or cups. Refrigerate them for at least 2 hours before serving, and enjoy them the same day they were made.
I recommend serving with fresh berries like raspberries.
Panna Cotta FAQs
Panna cotta has a smooth, creamy consistency and a creamy jelly-like texture. It should be able to wobble on the plate if you move it.
Chances are that the agar powder has not dissolved properly into the mixture. Agar needs to fully dissolve in the aqueous solution and then heat properly to activate. Make sure to follow the early heating steps closely for the agar powder to dissolve correctly.
Non-dairy milk can be prone to separation and curdling. It is important not to bring the milk to a boil, and instead bring it to a very light simmer. The proteins in most non-dairy milk react this way and you need to keep your eye on it if it's on heat.
I recommend at least 2 hours, but remember that longer than 4 hours may make your panna cotta hard and rubbery in texture. This matcha panna cotta is best served the same day!
No, though they are very similar in texture and sometimes look alike. Flan has eggs in it and panna cotta doesn't.
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Matcha Panna Cotta
- 3 cups full-fat coconut milk oat milk, almond milk, soy milk
- ⅓ cup sugar
- ½ teaspoon agar powder
- 4 teaspoons culinary grade matcha powder
- Combine the non-dairy milk, sugar, and agar in a medium saucepan. Bring just barely to a simmer over medium-high heat stirring constantly to dissolve the sugar and agar. Simmer for 3 minutes on low, stirring constantly.
- Pour the mixture into a high-speed blender, add the matcha powder, and blend for 30 seconds.
- Divide the mixture among 8 6-ounce ramekins or cups. Refrigerate for at least 2 hours.
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