Dairy-Free Coconut and Matcha Powder Panna Cotta

  • Ajit Bhaskar
  • 639
This vegan panna cotta is going simple to make and easy to impress your guests!


Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins


200ml thick coconut milk

1/4 cup sugar

1 tsp matcha + (another 1/4 tsp for dusting to make it look better on instagram)

0.5 gram china grass (almost all supermarkets stock these).

1 tbsp Almond meal + some matcha (optional, just for decorating it).

candied orange zest- garnish and optional.

2 small bowls greased with cooking coconut oil

Typically, panna cotta is made with gelatin. This is made with a plant based alternative called China grass. Also, I've used coconut milk. 


1. In a thick bottom vessel, add the coconut milk and sugar. 

2. Keep the gas on a very low flame. Crumble the China grass pieces into the pan and stir constantly.

3. Once this comes to a boil, switch off the stove. 

4. Add the matcha and whisk vigorously.

5. Strain this mixture into the bowls. Let it cool down and set. 

6. Chill in the fridge for a few hours before serving. Chilling is just to make sure it's well set on the inside as well.

7. Totally optional. Sprinkle some almond meal and matcha mixture on a plate. Run a knife and invert the panna cotta on top of it. Dust with matcha and candied orange zest.

8. Serve


Ajit Bhaskar

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