Vegan Coconut Matcha Panna Cotta

If you’re craving a dessert that’s fresh, light, and summery, this vegan coconut matcha panna cotta is a perfect choice. Easy to prepare, it blends the gentle sweetness of coconut with the rich depth of organic ceremonial matcha. A 100% plant-based treat that brings a lovely antioxidant boost.

This recipe (inspired by simple, whole ingredients) is ideal if you love dairy-free desserts—or if you just want something elegant, creamy, and refreshing with a matcha twist.

Prep time:

10 minutes prep, then several hours chilling in the fridge

Ingredients (5 to 6 servings):

600 ml oat milk
200 g soy yoghurt
60 g agave syrup
2 tsp of organic ceremonial matcha
1 to 1.5 tsp agar-agar
1 tbsp shredded coconut

Method:

Mix the ingredients: In a saucepan, combine oat milk, soy yoghurt, agave syrup, matcha, agar-agar, and shredded coconut.
Heat the mixture: Bring to a gentle boil over medium heat, whisking constantly to avoid lumps. Simmer for 1–2 minutes to activate the agar-agar.
Pour into cups: Divide into small glasses or ramekins. Let cool at room temperature, then refrigerate.
Chill until set: Refrigerate for several hours (ideally overnight) until firm.
Serve: Enjoy well chilled. For a finishing touch, sprinkle a little extra coconut or a pinch of matcha on top.

Tip:

Top with fresh fruit (strawberries or raspberries work beautifully) for a bright, tangy contrast that complements coconut and matcha perfectly.

Nutritional value:

This vegan panna cotta is rich in antioxidants thanks to matcha, and provides a satisfying texture with wholesome plant-based ingredients. A light dessert that fits beautifully into a balanced routine.