Raspberry Matcha Pannacotta

Enjoy the antioxidant benefits of Matcha in this delicious and healthy dessert! 



1 tsp powdered gelatine

1 can low fat coconut milk 

2 tbsp honey

1 tsp Optimal Essentials Vanilla Protein Plus

1 tsp Matcha green tea powder

300g natural yoghurt

fresh raspberries



Place the gelatine powder in a bowl. Cover with cold water and set aside for 5 minutes or until it forms a jelly substance. 

Place the coconut milk, honey, vanilla powder and matcha in a saucepan and whisk until well combined. Place over medium heat and bring to a gentle simmer.

Add gelatine to coconut milk mixture and stir until dissolved. Set aside to cool slightly.

Place the yoghurt in a large bowl. Whisk in the coconut milk mixture until well combined.

Divide the mixture evenly among six 200ml serving glasses. Place in the fridge for 5 hours or until set.

Decorate with raspberries.