AIP Coconut Matcha Panna Cotta
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5.0
3 reviews
Excellent
AIP Coconut Matcha Panna Cotta
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This AIP Coconut Matcha Panna Cotta is based on a traditional creamy panna cotta but uses coconut milk and cream to replace the dairy. The addition of matcha gives this dessert a delicious Asian twist.
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Ingredients
- 1 can coconut milk 14 ounces or 1 3/4 cups
- 1 can coconut cream 14 ounces or 1 3/4 cups
- 3/4 cup honey
- 1 tablespoon unflavored gelatin
- 1/4 teaspoon salt
- 2 tablespoons matcha powder
Optional Garnish
- fresh blueberries
- fresh blackberries
- mint leaves
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Instructions
- Heat the coconut milk, cream, and honey in a saucepan until hot but not boiling.
- Slowly sprinkle the gelatin over the hot mixture while stirring to avoid lumps. It helps to use a whisk.
- Once the mixture is totally combined, remove from the heat. Slowly sprinkle the salt and matcha powder over the hot mixture while stirring to avoid lumps. It helps to use a whisk.
- Carefully pour the coconut mixture into a small casserole dish (8-10 ramekins or 4-6 stemless wine glasses).
- Cover then set aside in refrigerator for about 4 hours or until firm and chilled. Garnish and then serve.
Notes
- Make sure that you use AIP friendly coconut milk and cream.
- Make sure to use full fat, unsweetened, canned coconut milk and cream that is at least 60% coconut. You don’t want any added sweetener as you’re adding plenty of honey. Canned coconut milk and cream that is also mostly coconut is very important. If you use a watered-down coconut milk or cream the coconut panna cotta will separate. For the best results I recommend canned Aroy-D Coconut Milk and Savoy Coconut Cream. However, Aroy-D and Saovy are no longer AIP compliant. They have emulsifiers that help keep the coconut milk from separating which also helps the panna cotta from separating. If you still want to make this recipe with AIP compliant coconut milk/cream then please be prepared for your panna cotta to separate.
- If you're not confident in your ability to dissolve the powdered gelatin, you can add it to a small bowl with about 1/4 cup of the coconut milk and let it bloom before you begin the recipe.
- To make vegan matcha panna cotta with agar agar, replace the gelatin with 1 tablespoon of agar agar powder or flakes. And replace the honey with maple syrup. To dissolve agar, it needs to be boiled, so add it directly into the saucepan with the coconut milk, coconut cream, maple syrup (step 4) and bring the coconut milk mixture to a boil. Boil for 2-3 minutes before removing from the heat.
- To garnish, place berries, mint leaves, and edible flowers around the edges of the dish. And if you can tolerate seeds, black sesame would be pretty garnish as well. Just keep in mind sesame and seeds in general are not allowed during the AIP elimination phase.
- I used fruit and mint to garnish the panna cotta but you can use whipped cream, if you prefer.
- For best results, use Pique Tea Matcha. It’s a fine tea powder that dissolves well. You can get 5% off using the code BETH5.
Nutrition Information
Show Details
Serving
1serving
Calories
359kcal
(18%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
23g
(115%)
Sodium
84mg
(4%)
Potassium
274mg
(8%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
188IU
(4%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 359kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 23g | 115% |
| Sodium | 84mg | 4% |
| Potassium | 274mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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