Easy 5-Ingredient Matcha Panna Cotta with Muddled Raspberries
4.0
1 Ratings
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.
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.
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.
Cooking Instructions
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Step 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.
Step 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.
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