Silky coconut-almond panna cotta with a delicate matcha layer, creamy, lightly sweet, and irresistibly indulgent, like a dreamy plant-based dessert in every bite.
Nutritional Values*per serving |
|
| Energy | 130.0 kcal |
| Fat | 9.0 g |
| Carbohydrates | 14.0 g |
| Fibre | 2.0 g |
| Protein | 3.0 g |
*values are estimated and subject to change
Ingredients:
- ½ scoop almonds
- ¼ scoop cashews
- ¼ scoop coconut (flakes or shredded)
- 2–3 tbsp sugar
- 1 tsp agar-agar
- 1 tsp matcha powder (for the green layer)
Instructions:
- Fill the water tank with clean water.
- Insert the filtering sieve into your Milky Plant Plus.
- Select the "0.5 L | Cold Milk" function.
- Add the almonds, cashews, coconut, and sugar to the blending compartment. Be careful not to exceed the maximum line.
- Press start and let your Milky Plant create a creamy plant-based milk.
- Pour the milk into a saucepan, add agar-agar, and bring to a gentle boil while stirring continuously. Let it simmer for 1–2 minutes until fully dissolved.
- Divide the mixture into two parts:
- Add matcha powder to one part and mix well to create the green "grass" base.
- Leave the second part plain (for the bunny shapes).
- Pour the white mixture into small molds (or shape gently) to create bunny forms. Let them set separately.
- Once set, carefully place the bunny panna cotta on top of the green "meadow".
- Refrigerate for 1–2 hours until fully set and ready to serve.
