Matcha Coconut Puddings
Our guest blogger this month is culinary genius Olivia Williamson (aka @the_cashewtree) who’s kicking things off with her epic Matcha Coconut Puddings. The puds have a similar consistency to pannacotta but are much lighter (great if you fancy a less heavy sweet treat for dessert) and combine the delicate taste of matcha powder with subtly sweet coconut flavours. And they’ll turn a glorious green colour, too.
If you’re wondering about agar flakes, they’re actually made from sea vegetables. Not weird, we promise! It sets the mixture in a similar way to gelatin and is 100% vegan. You can find them in most health food shops and larger supermarkets.
200ml Rebel Kitchen Matcha Mylk
400ml Coconut milk, full fat
3 tsp Matcha green tea powder
3 tbsp Agave syrup
2 ½ tsp Agar flakes
Desiccated coconut/ Coconut flakes
Freeze dried/ Fresh raspberries
A light dusting of matcha powder
Put all of the ingredients, except the agar, into a pan and whisk to combine.
Sprinkle the agar on top then begin to heat the mixture. Heat without stirring until boiling, then turn it down to a simmer and start to whisk again, gently, so that the agar is incorporated into the mixture and starts to dissolve. Keep whisking gently for about 10 minutes until the agar has dissolved completely.
Pour into ramekins or moulds and leave to cool before putting in the fridge to set. These are best left overnight.
Sprinkle coconut, raspberries and a touch more matcha on top before serving.
To view more of Olivia’s amazing work click here.