use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Matcha Panna Cotta

Experience the elegance of a traditional Italian dessert with Matcha Panna Cotta recipe! Easy to make with Violife Just Like Cream Cheese block. Discover!

Has average rating

Total rating count

  • cooktimeCooking time10 min
  • preparation timePrep time10 min
  • servingsServingsPortions 4
Cream Cheese
vegan recipes to impress
vegan desserts
recipe image Matcha Panna Cotta
  • 1 Violife Just Like Cream Cheese block, at room temperature (you can whisk it in a bowl before using to avoid clumping)
  • coconut oil, for greasing
  • 2 cups coconut cream
  • 1/2 cup cane sugar (50 g)
  • 2 tablespoon matcha powder
  • 1 teaspoon agar-agar
  • 4 oz hot water
  • coconut flakes, for garnishing
  1. Grease 4 ramekins with coconut oil.
  2. In a medium saucepan over medium heat, combine the coconut cream, sugar, and matcha powder. Warm slowly. Add the cream cheese and whisk until combined.
  3. Add the agar agar to a bowl of hot water and stir until there are no lumps and the agar agar is fully dissolved.
  4. Pour the agar mixture into the warm coconut cream and whisk to combine. Bring to a gentle boil and whisk continuously for 3 minutes. When thickened remove from the heat and divide between the greased ramekins.
  5. Place in the fridge for 2 hours to set.
  6. When ready to serve, dip the ramekins into a bowl with warm water and turn over to release onto a plate. If they do not release, use a small knife to carve around the outside.
  7. Sprinkle with some more matcha powder and coconut flakes to serve.

Did you make the recipe? Tell us what you think