Coconut Matcha Panna Cotta by @millsandbuns

17 min

4 servings

🥥

180 ml

Coconut cream

🥛

60 ml

Milk

🍬

40 g

Caster sugar

🍮

1.5 g

Agar agar

🍦

2.5 ml

Vanilla extract

🫖

4 g

Matcha powder

🥭

30 ml

Mango puree

🍍

40 g

Pineapple

  1. Measure
    • coconut cream
    • milk
    • caster sugar

    Measure the coconut cream, milk, caster sugar, agar agar, and vanilla extract.

  2. Add
    • coconut cream
    • milk

    Add 3/4 cup coconut cream and 1/4 cup milk to a saucepan.

  3. Stir
    • caster sugar
    • agar agar

    Stir 40 g caster sugar and 1.5 g agar agar into the coconut mixture.

  4. Add
    • vanilla extract

    Add 1/2 teaspoon vanilla extract and heat the mixture over medium heat.

  5. Boil

    Bring the mixture to a full boil.

  6. Boil
    • Agar agar

    Boil for 1 to 2 minutes, stirring continuously to dissolve the agar agar.

  7. Step

    Remove the saucepan from the heat and reserve about one-quarter of the hot mixture.

  8. Pour

    Pour the remaining three-quarters of the mixture evenly into 2 ramekins.

  9. Refrigerate

    Refrigerate the ramekins for 30 minutes until the coconut layer is partially set.

  10. Add
    • matcha powder

    Add 2 teaspoons matcha powder to the reserved mixture.

  11. Whisk
    • matcha powder

    Whisk the reserved mixture until the matcha powder is fully incorporated and smooth.

  12. Pour
    • Matcha powder

    Pour the matcha mixture gently over the chilled coconut layer in each ramekin.

  13. Refrigerate

    Refrigerate for 120 to 180 minutes until both layers are completely firm.

  14. Serve

    Run a knife around each ramekin edge and invert onto serving plates.

  15. Spoon
    • mango puree

    Spoon mango puree over each panna cotta.

  16. Chop
    • pineapple

    Chop the pineapple and scatter it over the plated panna cotta before serving.

Coconut Matcha Panna Cotta by @millsandbuns

17 min

4 servings

🥥

180 ml

Coconut cream

🥛

60 ml

Milk

🍬

40 g

Caster sugar

🍮

1.5 g

Agar agar

🍦

2.5 ml

Vanilla extract

🫖

4 g

Matcha powder

🥭

30 ml

Mango puree

🍍

40 g

Pineapple

Preparation Steps

  1. Step 1/16

    Measure the coconut cream, milk, caster sugar, agar agar, and vanilla extract.

    🥥coconut cream
    🥛milk
    🍬caster sugar
    🍮agar agar
    🍦vanilla extract
    🥄measuring cups
    🥄measuring spoons

  2. Step 2/16

    Add 3/4 cup coconut cream and 1/4 cup milk to a saucepan.

    🥥coconut cream
    🥛milk

  3. Step 3/16

    Stir 40 g caster sugar and 1.5 g agar agar into the coconut mixture.

    🍬caster sugar
    🍮agar agar
    🥄spatula

  4. Step 4/16

    Add 1/2 teaspoon vanilla extract and heat the mixture over medium heat.

    🍦vanilla extract
    🥄spatula

  5. Step 5/16

    Bring the mixture to a full boil.

    🥄spatula

  6. Step 6/16

    Boil for 1 to 2 minutes, stirring continuously to dissolve the agar agar.

    🥄spatula

  7. Step 7/16

    Remove the saucepan from the heat and reserve about one-quarter of the hot mixture.

    🥄spatula

  8. Step 8/16

    Pour the remaining three-quarters of the mixture evenly into 2 ramekins.

    🍳ramekins

  9. Step 9/16

    Refrigerate the ramekins for 30 minutes until the coconut layer is partially set.

    🍳ramekins

  10. Step 10/16

    Add 2 teaspoons matcha powder to the reserved mixture.

    🫖matcha powder
    🥄measuring spoons
    🥄whisk

  11. Step 11/16

    Whisk the reserved mixture until the matcha powder is fully incorporated and smooth.

    🫖matcha powder
    🥄whisk

  12. Step 12/16

    Pour the matcha mixture gently over the chilled coconut layer in each ramekin.

    🍳ramekins

  13. Step 13/16

    Refrigerate for 120 to 180 minutes until both layers are completely firm.

    🍳ramekins

  14. Step 14/16

    Run a knife around each ramekin edge and invert onto serving plates.

    🔪knife
    🍳ramekins
    🍽️plate

  15. Step 15/16

    Spoon mango puree over each panna cotta.

    🥭mango puree
    🍽️plate

  16. Step 16/16

    Chop the pineapple and scatter it over the plated panna cotta before serving.

    🍍pineapple
    🔪knife
    🪵cutting board
    🍽️plate

Composition

Ingredients

Types

Plant-based dairy, Dairy, Sweetener, Gelling agent, Flavoring, Tea, Fruit

Ingredients

Coconut cream, Milk, Caster sugar, Agar agar, Vanilla extract, Matcha powder, Mango puree, Pineapple

Notes

Mango puree (for serving, amount not given), Pineapple (chopped, for serving, amount not given)

Allergens

Coconut, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Egg-Free, Nut-Free

Calories

170 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 25g, Sugars: 23g, Fat: 7g, Saturated fat: 6g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 0.8mg, Potassium: 180mg, Magnesium: 20mg

Vitamins

Vitamin C: 8mg, Vitamin A: 30µg

Preparation

Time Information

Preparation

15 minutes

Cooking

2 minutes

Overall

17 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

measuring cups, measuring spoons, whisk, spatula, ramekins, plate, knife, cutting board

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Dinner party, Afternoon tea, Beach vacation

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Silky, Creamy, Jiggly, Smooth

Flavors

Coconutty, Earthy, Sweet, Tropical, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out because the dessert is dairy-based and agar-set.), fridge : 3 days (Store covered in the ramekins or an airtight container.,Add mango puree and pineapple immediately before serving for best texture.), freezer : 1 month (Freeze without fruit toppings in an airtight container.,Thaw overnight in the refrigerator; texture may become slightly watery.)