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Dairy-free Panna Cotta

This dairy-free panna cotta uses coconut yogurt for its smooth, creamy texture!



Prep Time:

15 min.

Chill for:

2 hrs. 

Good For:



Dairy-free Panna Cotta

Spring is here! For this dessert, I was inspired by traditional Girls’ Day desserts found in Japan which uses a lot of pink (for sakura cherry blossoms), white and green. As I’ve been eating a lot of Cocono, natural coconut yogurt, I wanted to try various recipes with coconut yogurt and made this dairy-free panna cotta! You can add sakura powder for the pink portion of this panna cotta, but I used strawberries and topped with a salted sakura petal. The base layer is a spongy matcha green tea cake!

coconut yogurt panna cotta eat with meraki



  • Blanched almond flour, 1/2 cup
  • Unsweetened matcha powder, 4 tbsp.
  • Melted coconut oil, 2 tsp.
  • Maple syrup, 4 tbsp.
  • Eggs, 2


  • Coconut yogurt, 1/4 cup
  • Maple syrup, 1 & 1/2 tbsp.
  • Gelatin powder, 3/4 tbsp.
  • Hot water, 3 tbsp.
  • Strawberries, a handful

    In a mug cup, mix all the sponge cake ingredients well then microwave at 800W for 2 min. 30 sec. 

    When it’s done, let it cool then cut into 4 slices. This will make your base layer for the panna cotta to sit on. 

    You’re going to make two batches of the panna cotta – one for the pink layer and another for the white layer. 

    Mix gelatin powder and hot water well and let it sit. 

    For the pink layer, blend coconut yogurt, maple syrup and strawberries until creamy and smooth. 

    For the white layer, mix coconut yogurt and maple syrup well. 

    Add your gelatin-water mixture to your coconut yogurt mixtures and mix well.

    In a dessert cup, place your 1/4 cut matcha sponge cake at the bottom, then pour your white layer of panna cotta over it. Then pour your pink layer of panna cotta over the white layer.

    Refrigerate for 2 hours until the panna cotta is set. Garnish with a salted sakura petal! 


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