Vegan Matcha Panna Cotta

Vegan Matcha Panna Cotta

Another summery dessert! This Vegan Matcha Panna Cotta with a strawberry compote is amazingly colourful, naturally sweetened and surprisingly healthy.

Vegan Matcha Panna Cotta

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 normal panna cotta. Instead of cream, I used a mixture of coconut milk (for a rich and thick base) and rice milk (for natural sweetness). 

Vegan Matcha Panna Cotta

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. 

To make the panna cotta set, I 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. 

Vegan Matcha Panna Cotta

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 love matcha as much as I do, you might like my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Matcha Panna Cotta
Vegan Matcha Panna Cotta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This Vegan Matcha Panna Cotta with a strawberry compote is amazingly colourful, naturally sweetened and surprisingly healthy.

Course: Dessert
Servings: 6
Calories: 109 kcal
For the panna cotta:
  • 1/2 teaspoon agar flakes (check the instructions on the packet as the amount needed tends to vary between brands)
  • 200 ml (1 cup minus 1 tablespoon) coconut milk
  • 100 ml (1/2 cup minus 1 tablespoon) rice milk (or sub any other milk)
  • 3 tablespoons maple syrup, to taste (or sub any other sweetener)
  • 1/2 teaspoon matcha powder, to taste
For the strawberry compote:
  • 8 strawberries, hulled and cut into small pieces
  • Juice of 1/2 lemon
  • 3 tablespoons maple syrup, to taste (or sub any other sweetener)
To serve:
  • Coconut yogurt or coconut whipped cream
  • Fresh strawberries
  • Fresh raspberries, blueberries or blackberries
For the panna cotta:
  1. Add the 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)

  2. Add the matcha powder and use a whisk to mix it into the mixture well (there should be no clumps of it)
  3. Once the mixture has reached boiling point, let it simmer for an extra couple of minutes, then pour it either into individual pots or into a large container and refrigerate until set (for a few hours or overnight)

For the strawberry compote:
  1. Place cut strawberries, lemon juice and maple syrup in a saucepan with a splash of water

  2. 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
  3. Transfer the compote into a bowl and leave to cool
To serve:
  1. Place the panna cotta onto a plate and top with the strawberry compote, coconut yogurt or coconut whipped cream and fresh berries

  2. Both the panna cotta and strawberry compote will keep covered in the fridge for up to a few days - make sure to store them separately though 

Recipe Notes

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

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