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Matcha Coconut Panna Cotta with Strawberries

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25min

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4 servings

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This elegant dessert combines the earthy flavors of matcha green tea with the creamy richness of coconut milk in a silky smooth panna cotta. The vibrant green color and subtle tea flavor are beautifully complemented by a fresh strawberry topping, creating a perfect balance of flavors and textures. This dairy-free twist on the classic Italian dessert is not only visually striking but also offers a unique and refreshing taste experience. It's an ideal dessert for impressing guests or enjoying as a sophisticated treat.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
16 g
Allergen Content

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Ingredients

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Steps

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1
Prepare molds

Lightly grease four ramekins or small serving glasses with coconut oil.

2
Bloom agar agar

In a small bowl, sprinkle agar agar powder over 1/4 cup of water and let sit for 5 minutes.

3
Heat coconut milk

In a saucepan, gently heat coconut milk over medium heat. Do not boil.

4
Add matcha and sugar

Whisk matcha powder and sugar into the warm coconut milk until fully dissolved.

5
Add agar agar

Stir the bloomed agar agar into the coconut milk mixture. Simmer for 5 minutes, stirring constantly.

6
Add vanilla

Remove from heat and stir in vanilla extract.

7
Pour and chill

Pour the mixture into prepared molds. Let cool to room temperature, then refrigerate for at least 2 hours or until set.

8
Prepare strawberry topping

In a bowl, mix chopped strawberries with honey and lemon juice. Let sit for 15 minutes to release juices.

9
Serve

Unmold the panna cotta onto serving plates. Top with the strawberry mixture and serve chilled.

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