5 types of Matcha panna cotta — which one will be your new favorite healthy dessert?

Quick Summary

• Matcha panna cotta is a vegan, plant-based version of the classic Italian dessert — coconut cream and plant-based milk replace the cream, and agar-agar replaces the gelatin.
• Matcha is rich in antioxidants (catechins), and thanks to its L-theanine content it gives more balanced energy than the caffeine in coffee.
• Preparation time: 20 minutes + 5 minutes cooking + 4 hours (ideally overnight) chilling.
• 1 serving: 200 kcal, 19.2 g carbohydrates, 1.5 g protein, 13.5 g fat, 1.5 g fiber, 12.9 g sugar.
• Can be stored in the refrigerator for up to 3 days.
• Cocoa butter gives the dessert its signature white-chocolate flavor, while cornstarch helps thicken the texture.

Matcha has become a true star in the world of health-conscious desserts in recent years. This vibrant green Japanese tea wins hearts not only with its special flavor, but also because of its many beneficial effects. More and more people are incorporating it into their everyday diet. And if you want to combine it with a truly elegant, creamy yet light dessert, Matcha panna cotta is simply the perfect choice.

This dessert enchants you from the very first bite. A silky, creamy texture, a gently earthy Matcha flavor, and a soft aroma reminiscent of white chocolate. This aroma is given by the combination of cocoa butter and vanilla. On top of that, this version is completely vegan, naturally sweetened, and surprisingly easy to prepare. So those who avoid dairy products or animal-based ingredients can also try it with confidence.

Panna cotta is originally a classic Italian dessert made from cream, sugar, and gelatin. Its name literally means “cooked cream.” The traditional version is usually served with fruit sauce, caramel, or chocolate. It is famous for its velvety, wobbly texture. Matcha panna cotta is simply the perfect choice for this — and with a single base recipe, you can jazz it up in 5 different ways.

In this recipe, however, we are making a modern, plant-based version. Coconut cream and plant-based milk take the place of cream. Agar-agar replaces the gelatin. The special twist is provided by cocoa butter, which lends a rich, white chocolate-like flavor to the dessert. At the same time it makes the texture even creamier.

Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 4 hours
Total time: 4 hours 25 minutes

What is panna cotta?

Panna cotta is an Italian dessert that first appeared around the 1960s. It is traditionally made with milk, cream, sugar, and gelatin. The mixture is heated before being poured into a mold and cooled. Panna cotta is usually turned out onto a plate and served with a fruit-based sauce, caramel sauce, or chocolate sauce.

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Why is Matcha good for you?

1. It is packed with antioxidants: Matcha is extremely rich in antioxidants, especially catechins. These compounds can help protect cells and contribute to the overall health of the body.
2. It provides long-lasting, balanced energy: Matcha contains caffeine, but its effect is much more steady than that of coffee. The amino acid called L-theanine found in it supports a calm, focused energy level.
3. It can support concentration: The combination of caffeine and L-theanine can help improve mental focus. This is why Matcha is many people’s favorite drink while studying or working.
4. It energizes in a natural way: A small serving of Matcha can have a refreshing effect, without causing a sudden energy spike or later fatigue.
5. It gives food a beautiful natural color: The vibrant green color of Matcha makes desserts visually stunning. A panna cotta, cake, or smoothie instantly becomes more elegant and special with it.
6. It has a unique, rich flavor profile: The flavor of Matcha is mildly earthy, fresh, and slightly sweet. It pairs especially well with creamy desserts such as panna cotta, ice cream, or white chocolate-based sweets.
7. It is versatile in its uses: It works fantastically not only in drinks, but also in cakes, creams, desserts, and even breakfast recipes.

It is no wonder that Matcha has become an ingredient in more and more modern desserts. And in this creamy Matcha panna cotta, its flavor comes through especially well. It is fresh, elegant, and truly special all at once. Source

Ingredients

• 2 teaspoons (4 g) of Matcha powder diluted in 2 tablespoons of warm water
• 1 and ½ cups (360 ml) of unsweetened plant-based milk
• ¼ cup (60 ml) of maple syrup
• 42 g of cocoa butter
• 2 tablespoons (15 g) of cornstarch
• ¾ teaspoon of agar-agar powder
• 1 teaspoon (5 ml) of vanilla extract
• ½ cup (120 ml) of coconut cream

Milk: I recommend unsweetened plant-based milk. I used soy milk, but cashew, almond, or oat milk will also work. I do not recommend using strongly flavored nut milks such as hazelnut milk, as they would overpower the flavor of the Matcha.

Maple syrup: For naturally sweetening the panna cotta.

Cocoa butter: The only ingredient in this recipe that you may not be familiar with is cocoa butter. It gives a delicate white chocolate flavor that pairs very well with Matcha. It also gives the panna cotta a richer feel.

Matcha powder: Using good quality Matcha may seem excessive for a dessert, but trust me, it makes a huge difference in flavor.

Cornstarch: Cornstarch helps blend the melted cocoa butter with the milk and slightly thickens the panna cotta.

Agar-agar powder: To help the panna cotta set better after cooling, you will need agar-agar powder.

Vanilla extract: Combined with the cocoa butter, a pinch of vanilla extract helps create the typical white chocolate flavor.

Coconut cream: For the texture and a richer flavor. If you do not like coconut, do not worry, you will not really taste it.

Preparation

1. Put the Matcha powder in a small bowl, pour two tablespoons of hot water over it, and whisk it until the Matcha is completely dissolved. If you have a milk frother, feel free to use it instead of a whisk.
2. Pour plant-based milk into a medium saucepan, add the diluted Matcha, the maple syrup, the cocoa butter, the cornstarch, the agar-agar powder, and the vanilla extract. Mix it together quickly so that the cornstarch dissolves.

3. Then add the coconut cream and whisk it again. Heat it over medium heat with continuous stirring until it comes to a boil. (For your information: agar-agar only dissolves when the temperature reaches 85 to 90°C, and it only sets when it cools down to 35°C. If you skip the boiling, the agar-agar will not dissolve properly and the panna cotta will be runny.)
4. Pour it into the molds, and immediately distribute the mixture into 6 small glass molds (or 4 larger ones).

5. Let it cool, leave the panna cottas to cool at room temperature for at least 30 minutes before transferring them to the refrigerator. Chill for at least 4 hours, or until they are set. Personally, I prefer letting them cool overnight.
6. Before serving, run a knife around each panna cotta, then quickly turn them out onto a plate. Garnish with a spoonful of coconut cream and grated chocolate.
7. Storage: This Matcha panna cotta can be stored in the refrigerator for up to 3 days.

Tips

Strain the dissolved Matcha through a fine-mesh strainer before putting it into the saucepan. This way you will get an ultra-smooth texture with no Matcha powder granules in it.

Do not let the panna cotta sit for too long before pouring it into the molds. As soon as you take it off the heat, immediately pour the mixture into the molds. If it sits for too long, a skin can form on top, which results in a slightly grainy texture.

Panna cotta is most delicious when served fresh, so I strongly recommend preparing it at least one day before serving. This gives it time to cool down and set in the refrigerator. This way the flavors also have time to meld together, which makes it even more delicious!

What pairs well with it?

Now let us talk about serving! On its own this panna cotta may seem simple, but with a few toppings it can easily be transformed into an impressive dessert. Here are some ideas:

Fresh berries: To make it more colorful, sprinkle chopped strawberry slices, blueberries, and raspberries on top.

Coconut: Sprinkle shredded coconut or coconut flakes on top.

Nuts: Add a little crunchiness with crushed hazelnuts, macadamia nuts, or even roasted peanuts.

Whipped cream: Add a spoonful of vegan whipped cream or coconut cream.

A little Matcha powder: Simple but effective!

Nutrition table

• Serving: 1 panna cotta
• Calories: 200 kcal
• Carbohydrates: 19.2 g
• Protein: 1.5 g
• Fat: 13.5 g
• Fiber: 1.5 g
• Sugar: 12.9 g

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Frequently Asked Questions

Summary

Matcha panna cotta is a classic Italian dessert that you can prepare in a modern, plant-based version in this recipe. Coconut cream and plant-based milk take the place of cream. Agar-agar takes care of the characteristically silky texture instead of gelatin.

The special element of the dessert is Matcha, which not only lends a beautiful green color but also harmonizes perfectly with the creamy aroma of cocoa butter and vanilla through its gently earthy, elegant flavor. Thanks to this, the panna cotta becomes a dessert that is light yet rich in flavor at the same time.

One of the greatest advantages of the recipe is that it is simple to prepare, yet visually stunning and elegant. Served with fresh berries, shredded coconut, nuts, or a little extra Matcha powder, this dessert can easily become one of the most visually impressive elements of a dinner table. And if you enjoy special yet health-conscious sweets, this Matcha panna cotta has a good chance of becoming one of your new favorite desserts.

Matcha Panna Cotta

A creamy, vegan Matcha panna cotta made with coconut cream and agar-agar, finished with a delicate white-chocolate note from cocoa butter.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine Vegan

Servings 4 servings

Calories 200 kcal

Ingredients

  

• 2 tsp Matcha powder 4 g, diluted in 2 tablespoons of warm water
• 1½ cups unsweetened plant-based milk 360 ml
• ¼ cup maple syrup 60 ml
• 42 g cocoa butter
• 2 tbsp cornstarch 15 g
• ¾ tsp agar-agar powder
• 1 tsp vanilla extract 5 ml
• ½ cup coconut cream 120 ml

Instructions

 

• Put the Matcha powder in a small bowl, pour two tablespoons of hot water over it, and whisk it until the Matcha is completely dissolved. If you have a milk frother, feel free to use it instead of a whisk.
• Pour plant-based milk into a medium saucepan, add the diluted Matcha, the maple syrup, the cocoa butter, the cornstarch, the agar-agar powder, and the vanilla extract. Mix it together quickly so that the cornstarch dissolves.
• Add the coconut cream and whisk it again. Heat over medium heat with continuous stirring until it comes to a boil. Agar-agar only dissolves when the temperature reaches 85 to 90°C, and it only sets when it cools down to 35°C, so if you skip the boiling, it will not dissolve properly and the panna cotta will be runny.
• Pour the mixture into the molds, immediately distributing it into 6 small glass molds (or 4 larger ones).
• Let the panna cottas cool at room temperature for at least 30 minutes before transferring them to the refrigerator. Chill for at least 4 hours, or until set, ideally overnight.
• Before serving, run a knife around each panna cotta, then quickly turn them out onto a plate. Garnish with a spoonful of coconut cream and grated chocolate.

Notes

Nutrition per serving (1 panna cotta): 200 kcal, 19.2 g carbohydrates, 1.5 g protein, 13.5 g fat, 1.5 g fiber, 12.9 g sugar.

 

Storage: keeps in the refrigerator for up to 3 days.

 

Tips: Strain the dissolved Matcha through a fine-mesh strainer before adding it to the saucepan for an ultra-smooth texture. Pour the mixture into the molds as soon as it comes off the heat, since letting it sit too long can cause a skin to form. Panna cotta tastes best when prepared at least one day ahead, giving it time to set and the flavors to meld.

Keyword Matcha, Panna Cotta