A heartful Organic Dairy-free Coconut Matcha Pudding

1Grease 4 4-ounce (115 g) ramekins with organic coconut oil and set aside.

2 In a medium saucepan over medium-low heat, combine the organic coconut cream, water, organic sugar, and organic agar agar.

3Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering. • stir until there are no lumps and the agar agar is fully dissolved. Add the matcha powder and mix well.

4Remove from the heat and immediately divide between the greased ramekins.

5Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna • cotta in the fridge will expedite the process.)

6When ready to serve, use an offset spatula or butter knife to carefully work around the edges of • the ramekins to loosen the panna cotta. Invert onto serving plates. Garnish with organic coconut flakes, organic dragon fruit, organic red current & organic kiwis.

1 Organic coconut oil, for greasing

2 2 cups organic coconut cream (590 g)

3 ¼ cup organic cane sugar (50 g)

4 1 tablespoon organic matcha powder

5 5g organic agar agar (soaked)

6 ¼ cup hot water (60 mL)

7 Organic Coconut flakes

8 Organic Dragon fruit

9 Organic Red Current

10 Organic Kiwi