The Sol Journal

Gut-Loving Matcha Panna Cotta with Strawberry Coulis

recipes

Gut-Loving Matcha Panna Cotta with Strawberry Coulis

12 October, 2026

This isn't your average panna cotta – it's creamy, matcha-kissed and quietly good for your gut, thanks to our Harvest Organic Greens and Organic Matcha. Clean eating that still feels like a treat.

MAKES 6 GLUTEN-FREE | DAIRY-FREE

This isn't your average panna cotta - it's dessert with benefits. Gelatin is prized for supporting gut lining health and is a great source of collagen, while our Harvest Organic Greens blend brings in probiotics alongside a hit of leafy green nutrients so you're feeding your gut microbiome with every bite. Our Organic Matcha Powder adds a gentle lift of antioxidants and steady energy without the coffee jitters, and it’s made dairy-free with rich coconut cream instead.

For a lower-sugar option, swap the medjool dates for a touch of monk fruit powder. It sweetens without spiking blood sugar, so this can easily fit a lower-sugar lifestyle. Finished with a bright, naturally sweet strawberry coulis, this is a dessert you can feel genuinely good about!

Ingredients

Panna Cotta

400g coconut cream
80g (or 4) pitted medjool dates OR ¼ tsp monk fruit powder
1 ½ tsp grass fed gelatin powder
2 tsp Organic Matcha Powder
1 tsp Harvest Organic Greens Powder
¼ tsp sea salt
1 egg

Coulis

½ cup fresh or frozen strawberries
1 tablespoon filtered water

Method

Thermomix method:

  1. Place all ingredients (except the coulis ingredients) into your Thermomix and blend for 30 seconds on speed 9. Scrape down the bowl, then cook for 10 minutes, 75°C, speed 3.
  2. Leave to cool for 30 minutes – this is where the gelatin will bloom.
  3. Blend for 10 seconds, speed 4, then continue to the setting step below.

Conventional method:

  1. Place all ingredients (except the coulis ingredients) into your blender and blend until smooth.
  2. Pour the mixture into a saucepan and gently warm over low to medium heat, stirring continuously, for 10 minutes.
  3. Take the mixture off the heat and let it cool for 30 minutes – this is where the gelatin will bloom.
  4. Pour the mixture back into the blender and blitz until smooth, or whisk the cooled mixture vigorously by hand until smooth. Continue to the setting step below.

To set and assemble (both methods):

  1. Pour mixture into silicone moulds of choice and set in the freezer for at least 4 hours. You can also set this in the refrigerator for longer but the panna cotta is much easier to pop out of the moulds if it is fully frozen.
  2. Whilst the panna cotta is setting, place strawberries and water into the blender and blend until smooth, adding more water if you’d like a thinner consistency for the coulis.
  3. Place the coulis in the fridge until ready to assemble.
  4. Pop your panna cotta out onto a plate and allow to defrost for 30 minutes (if coming from the freezer) before pouring strawberry coulis on top, and serving.