This is one of those desserts that looks super fancy but is actually really easy to make.
It’s creamy, light, and full of flavor.
The matcha gives it a subtle earthy taste, the coconut makes it rich and smooth, and the fresh strawberries on top brighten everything up.
It’s perfect for when you want something chilled, not too sweet, and totally plant-based.
What You’ll Need
- 1½ cups full-fat canned coconut milk (shaken well)
- ½ cup unsweetened almond milk
- 2 tsp matcha powder (culinary grade)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1½ tsp agar-agar powder
- Pinch of sea salt
- ½ cup fresh strawberries, sliced
- Optional: shredded coconut and mint leaves for garnish
Makes: 4 servings
Total Time: 15 minutes active, 3 hours chill time
Why I Love This Recipe
I first made this after a trip to a tea café that served a creamy matcha dessert that wasn’t dairy-free. I wanted to recreate that vibe but in a totally plant-based way. I love how it turned out—smooth, wobbly, and full of gentle flavors.
- No baking required
- Just a few ingredients
- Light, refreshing, not too sweet
- Naturally dairy-free and gluten-free
- Fancy enough for guests, simple enough for a treat at home
Why This Recipe Works (Quick Science)
Agar-agar is the magic here. It’s a plant-based gelling agent made from seaweed. Unlike gelatin, it sets at room temperature and holds up well in warm climates. When heated with liquid, it dissolves and then firms up as it cools—no animal products needed. Coconut milk brings fat for creaminess, and the matcha adds color and flavor without needing extra sugar.
Common Mistakes
- Using agar flakes instead of powder: They’re not the same. Powder sets faster and requires less.
- Not simmering long enough: Agar needs to fully dissolve to set properly—about 2 minutes at a simmer.
- Using lite coconut milk: You need full-fat for the right texture.
- Adding toppings too early: Wait until it’s fully chilled or they’ll sink.
What to Serve With
- Green tea or jasmine tea
- A light fruit salad
- Coconut whipped cream
- Shortbread cookies for crunch
- A spoonful of strawberry compote
Recipe + Instructions
Step 1: Sift and Mix the Matcha Base
In a small saucepan (off heat), add:
- 1½ cups full-fat coconut milk (shaken)
- ½ cup almond milk
- 2 tsp matcha powder (sifted)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Whisk until the matcha is fully blended in and no clumps remain.
Step 2: Add Agar-Agar and Simmer
Sprinkle in 1½ tsp agar-agar powder and whisk to combine.
Turn the heat to medium and bring it to a low simmer. Keep whisking gently and let it simmer for 2 full minutes to activate the agar.
Step 3: Pour Into Molds
Carefully pour the hot mixture into 4 small ramekins or silicone molds. Let them cool on the counter for about 10–15 minutes, then move them to the fridge. Chill for at least 3 hours until set.
Step 4: Unmold and Garnish
Once chilled and set, gently run a thin knife around the edges of each ramekin and flip onto a small plate. Top each panna cotta with sliced fresh strawberries, a sprinkle of shredded coconut, and a tiny mint leaf if using.
Macros (per serving – estimate)
- Calories: 170
- Fat: 13g
- Carbs: 14g
- Sugar: 9g
- Protein: 1g
- Fiber: 1g
FAQ
Can I use agar flakes instead of powder?
No, you’d need about 3 times more and a much longer simmer. Stick with agar powder for best results.
Does it taste like coconut?
Yes, but in a mellow way. The matcha balances it out nicely.
Can I make it without matcha?
Totally. Just leave it out and add a little extra vanilla for a plain coconut version.
How long does it last?
Up to 3 days in the fridge, covered.
Do I have to unmold it?
Nope! You can serve it right in the ramekin if you want to keep things simple.