Seafood and Pineapple fried rice in a wok surrounded by a rice cooker, soy sauce bottle, and shrimp

Matcha Panna Cotta

3 tablespoons cold water

1 packet (2¼ teaspoons) unflavored gelatin

13.5oz can full-fat coconut milk

3 sachets Ranong TeaⓇ 3-in-1 Matcha Green Tea Latte

1 cup unsweetened beverage-style coconut milk

½ cup GlendeeⓇ Freeze Dried Crispy Strawberries, and GlendeeⓇ Freeze Dried Crispy Mango, each coarsely crumbled

½ cup coconut flakes


  1. Place water in a small bowl, and pour the gelatin over water. Let it sit for 5 minutes.
  2. In a medium saucepan combine canned coconut milk and the contents of tea sachets. Bring to a simmer over medium-high heat.
  3. Then, take off the heat and gently stir in gelatin until dissolved. Stir in beverage-style coconut milk as well.
  4. Transfer coconut milk mixture to a liquid measuring cup with a pouring lip. Divide among 6 small glasses set on a sheet pan. Refrigerate until set, 4-6 hours.
  5. In a medium bowl toss together strawberries, mango, and coconut flakes.
  6. Finally, garnish Panna cottas with crispy fruit and coconut before serving.


  • Always bloom your gelatin in cold water before dissolving it in the warm liquid to get the smooth silky texture and maximum firmness.
  • When warming your cream sugar and vanilla, make sure not to keep boiling it. As soon as the mixture boils, turn off the heat.
  • As you add the bloomed gelatin into the hot cream mixture, whisk until it dissolves only, and avoid over mixing.
  • You can easily double or trips or quadruple this recipe depending on how many servings you want!
  • Panna Cotta can be stored in your fridge for up to 1 week.
  • While you may freeze Panna cotta, it’s best to defrost it on the counter and expect to lose some of the silky texture with freezing.