Dairy-Free Coconut Lime Panna Cotta with Matcha
A silky, dairy-free coconut lime panna cotta made with coconut milk, coconut yogurt, fresh lime, honey, and matcha.
Ingredients
- 3 cups full fat, unsweetened coconut milk
- 1 tbsp unflavored gelatin
- 4 limes
- 1 cup coconut yogurt
- ⅓ cup honey
- 1 tsp Matcha powder
- ⅛ tsp Kosher salt
Instructions
- Pour the coconut milk into a small saucepan and blend with an immersion blender for about 30 seconds to fully emulsify the coconut fat. If you don’t have an immersion blender, you can blend the coconut milk in a standard blender before transferring it to the saucepan.
- Sprinkle the gelatin evenly over the surface. Let it bloom undisturbed for about 5 minutes.
- Meanwhile, zest and juice the limes and measure ¼ cup of juice and 2 tablespoons of zest. Set both aside.
- Once the gelatin has moistened, gently warm the coconut milk over low heat, stirring occasionally, just until the gelatin dissolves. Whisk in the coconut yogurt, honey, matcha powder, lime juice and salt.
- Keep the mixture just below a simmer and let it steep for 3 to 5 minutes, stirring regularly. Then, remove from the heat and stir in the lime zest.
- Divide the mixture between 6 to 8 small heatproof glasses or ramekins.
- Allow the ramekins to cool at room temperature for about 15 minutes, then cover and chill until fully set, at least 6 hours or preferably overnight. Serve cold.