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. The matcha raspberry combo is inspired by Eating in Color.
Total Time
4hr 15min
4.0
1 Rating
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
13.5
fl oz
Coconut Milk
•
1/2
Tbsp
Gelatin Powder
•
1 1/3
cups
Fresh Raspberries
•
3
Tbsp
Pure Maple Syrup
•
1
Tbsp
Matcha Powder
•
to taste
Unsweetened Coconut Flakes
(optional)
Cooking Instructions
1.
Place the Coconut Milk (13.5 fl oz) in a medium saucepan and sprinkle the Gelatin Powder (1/2 Tbsp) on top. Whisk once and set aside to bloom for 10 minutes.
2.
Meanwhile, in a small bowl, mash the Fresh Raspberries (1 1/3 cups) with the Pure Maple Syrup (1 Tbsp) until it turns into a coarse puree. Divide between 4 glass jars or ramekins.
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.
Nutrition Per Serving
CALORIES
267
FAT
21.6 g
PROTEIN
3.4 g
CARBS
19.2 g
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