You deserve this decadent and creamy Matcha Panna Cotta! Simplicity often lends itself to the most delicious desserts, and panna cotta is no exception. This vegan and kosher version of the classic Italian custard dish mixes in matcha powder to create a unique matcha dessert with fresh berries for a deeply luscious treat.

A round green panna cotta with berries on top on a white patterned plate.

Why this Recipe Works

This recipe has only a few ingredients: non-dairy milk, matcha powder, sugar, and agar powder. The matcha powder brings its incredible earthy-sweetness and gives it a stunning light green color.

The secret to this creamy, jiggly panna cotta is the agar powder. Getting the agar powder ratio right is imperative to this recipe. Use too much and you get a solid block, or use too little and your panna cotta won’t set. Follow this recipe for your panna cotta to perfectly set.

Using this seaweed alternative is popular as it’s a great vegan/vegetarian and kosher substitute to the more commonly used gelatin, which comes from cattle and cows.

Ingredients & Substitutions

Ingredients to make a green tea panna cotta on a white countertop.

Milk – I prefer unsweetened full-fat coconut milk in this recipe with a second choice going to oat milk but have also made this recipe with unsweetened almond milk, canned low fat coconut milk, and unsweetened coconut beverage. Soy milk and other non-dairy milk will also work. However, non-dairy milk that has a high flavor profile like pistachio or hazelnut milk will affect the taste of the recipe.

Sugar – I use regular white granulated sugar

Agar powder – Agar comes from red algae! Like gelatin, it’s a thickening and jelling agent that helps the panna cotta set and achieve a creamy jello-like consistency. If your panna cotta comes out grainy, chances are that the agar powder has not dissolved properly into the mixture. Agar needs to fully dissolve in the aqueous solution and then heat properly to activate. Make sure to follow the early heating steps closely for the agar powder to dissolve correctly.

Matcha powder – culinary grade works, you don’t need a ceremonial grade for this recipe. Here is the matcha I like on Amazon, and here is the brand of Matcha I usually use.

How to Make this Recipe

To get your matcha panna cotta started, combine the non-dairy milk, sugar, and agar powder in a medium-sized saucepan.

Bring the milk, sugar, and agar mixture just barely to a simmer over medium-high heat, stirring constantly to dissolve the sugar and agar powder.

Simmer the mixture for 2 minutes on low heat, stirring constantly. You will want to keep a close eye on it so that it doesn’t burn.

Pour the whole mixture into a high-speed blender, and add in the matcha powder.

Hands holding a glass with matcha powder going into a blender.

Blend for 30 seconds until the matcha powder is combined.

Divide the mixture between 8 6-ounce ramekins or cups. Refrigerate them for at least 2 hours before serving, and enjoy them the same day they were made.

I recommend serving with fresh berries like raspberries.

Pouring green liquid from a blender into a ramekin.

More Matcha Desserts

In the mood for more matcha recipes? You’ve come to exactly the right place!

A close up of a light green panna cotta topped with raspberries.

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Green panna cotta topped with raspberries.

Matcha Panna Cotta

5 from 4 votes
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This vegan and kosher version of the classic Italian custard dish mixes in matcha powder to create a decadent and creamy Matcha Panna Cotta!
Prep Time5 minutes
Cook Time10 minutes
Resting Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American, Italian, Japanese
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 8
Calories: 86kcal

Equipment

Ingredients

Instructions

  • Combine the non-dairy milk, sugar, and agar in a medium saucepan. Bring just barely to a simmer over medium-high heat stirring constantly to dissolve the sugar and agar. Simmer for 3 minutes on low, stirring constantly.
  • Pour the mixture into a high-speed blender, add the matcha powder, and blend for 30 seconds.
  • Divide the mixture among 8 6-ounce ramekins or cups. Refrigerate for at least 2 hours.

Video

Notes

If you don’t completely dissolve the agar powder and sugar, the mixture will stay separated and only some of your panna cotta will set. Make sure to stir constantly.
Non-dairy milk can be prone to separation and curdling. It is important not to bring the milk to a boil, and instead bring it to a very light simmer. The proteins in most non-dairy milk react this way and you need to keep your eye on it if it’s on heat.
I prefer the creamy texture that full-fat coconut milk brings to this recipe. Oat milk, almond milk, soy milk, and other non-dairy milk work, but don’t provide as much creaminess. You get more of a jello-y consistency. Non-dairy milk that has a high flavor profile like pistachio or hazelnut milk will affect the taste of the recipe.

Nutrition

Calories: 86kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 43mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 285IU | Calcium: 129mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 4 votes (4 ratings without comment)

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