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Coconut matcha panna cotta



6 portion(s)

Coconut matcha panna cotta

  • oil, for greasing
  • 300 g Milk
  • 2 1/4 tsp Gelatine powder
  • 300 g coconut yoghurt
  • 2 tsp matcha powder (see Tips)
  • 60 g Pure Maple Syrup
  • 1 tsp Vanilla Bean Paste
  • black sesame seeds, for garnishing (optional)
  • white sesame seeds, for garnishing (optional)

Recipe's preparation

  1. Lightly grease 6 moulds (125 ml capacity - see Tips) and set aside.
  2. Place milk into mixing bowl and cook 7 min/90°C/speed 1.
  3. Add gelatine and mix 1 min/speed 3. Transfer into a bowl or jug and set aside for 5-10 minutes to cool.
  4. Place coconut yoghurt, matcha powder, maple syrup and vanilla into mixing bowl and mix 30 sec/speed 3.
  5. Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 2.
  6. Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 3.
  7. Place moulds onto a baking tray. Using a fine-mesh sieve, strain mixture into prepared moulds. Place into refrigerator for a minimum of 3 hours or overnight until set.
  8. Turn out panna cottas onto plates and garnish with sesame seeds (optional) to serve.

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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You can purchase matcha powder at health food stores, some supermarkets and online.

You can use any type of moulds in this recipe - e.g. glass bowls, ceramic ramekins or tea cups, silicone moulds or dariole moulds. A lower, flatter shape will generally be easier to turn out.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This is really lovely and simple dish with...

    Submitted by quaddie on 29. December 2017 - 20:31.

    This is really lovely and simple dish with delicate flavours. I think the matcha i used was very old so the colour was not as vibrant as the picture. As i made it for a Christmas dinner party, i added a few drops of green colouring to brighten it up. I served it with raspberry sorbet and it was great.
    I also did a cow yoghurt version which was nice but not as tasty as the coconut yoghurt one. Thanks for the recipe. I will make again.

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