Another summery dessert! This Vegan Matcha Panna Cotta with a strawberry compote is amazingly colourful, naturally sweetened and surprisingly healthy.
As both the panna cotta and the strawberry compote can be made ahead of time, this dessert would be perfect for summer dinner parties, picnics and BBQs!
This vegan version here is just as easy to make as regular panna cotta. All you need to do is heat up some coconut cream (for a rich and thick base) with a little rice milk (for natural sweetness). I like this coconut cream from Alpro.
Not only does matcha green tea powder add a delicious flavour and wonderful green hue, but it’s also packed full of antioxidants so it’s very healthy. You can buy matcha from most health stores or Asian supermarkets. I used this one from Lalani & Co.
I also used agar flakes, which are a perfect vegan (and healthier) substitute for gelatine. Agar is a natural jelly-like substance that comes from algae that grows in the sea. It was first discovered in Japan in the 17th century, where it is known as kanten. It’s very healthy as it’s around 80% fibre.
You will be able to find agar flakes in most local health stores or Asian supermarkets, if not your local supermarket. I use this one by Clearspring, which you can buy in supermarkets and health stores in the UK.
I love pairing strawberries with matcha, both because of the wonderful combination of their tastes and how aesthetically pleasing the bright green matcha is in contrast with the bright red strawberries.
This strawberry compote comes together in less than 10 minutes – all you need to do is chop up some fresh strawberries, then add them to a saucepan with a splash of water, lemon juice and maple syrup. The compote tastes amazing by itself but the sweet strawberries also perfectly compliment the earthiness of the matcha.
To serve, I like to add some coconut yogurt or coconut whipped cream and fresh strawberries.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1/2 teaspoon agar flakes (check the instructions on the packet as the amount needed tends to vary between brands)
- 200ml coconut cream
- 100ml rice milk
- 1/2 teaspoon matcha powder
- 3 tablespoons maple syrup (or sugar)
- 8 strawberries, hulled and cut into small pieces
- Juice of 1/2 lemon
- 3 tablespoons maple syrup (or sugar), to taste
- Coconut yogurt/coconut whipped cream
- Fresh strawberries
- Fresh raspberries, blueberries, blackberries etc
- Add agar flakes, coconut cream, rice milk and maple syrup to a saucepan and bring the mixture to the boil, stirring gently (read the instructions on the agar packet carefully first as it can vary between brands)
- Add the matcha powder and use a whisk to mix it into the mixture well (there should be no clumps of it)
- Once the mixture has reached boiling point, pour it either into individual pots or into a large container and refrigerate until set (for a few hours or overnight)
- To make the strawberry compote, place cut strawberries, lemon juice and maple syrup in a saucepan with a splash of water
- Cook on a low heat, stirring gently, until the strawberries lose their shape and a thick liquidy sauce forms - this should take 5-7 minutes
- Transfer the compote into a bowl and leave to cool
- To serve, place the panna cotta onto a plate and top with the strawberry compote, coconut yogurt and fresh berries
- If you don't need this to be dairy-free, you can substitute the coconut cream for normal double cream and use normal milk instead of rice milk