Pistachio Panna Cotta

Pistachio Panna Cotta


We now return to regularly-schedule programming after a month or so of non-stop cookbooking.

Okay, I reserve the right to still talk about the cookbook sometimes. I mean, getting a cookbook published is not an every day thing and deserves to be celebrated. But now that it’s published and out there, let’s get back to doing recipes, hmmm???

Once upon a time, a long time ago (okay, two year ago), at the end of the before times, I attended a trade show. Yeah! Remember those?? Supposedly they’re coming back in the fall, but only time will tell…

So this was a food trade show, my favourite kind. I love attending these kinds of events, because you get to see new and upcoming products.

One thing that caught my eye at this show was pistachio butter.

Now, it’s not really a super new product. It’s just basically peanut butter or tahini, but made with pistachios. It’s really the colour that kinda blew my mind. It’s this gorgeous shade of green.

I only just recently got my hands on a jar of this stuff, and let me tell you, it’s delicious. Like peanut butter, it’s great as is, off a spoon, or on toast. But I wanted to do something special with it, and try to capture that intense green colour.

So I made a Pistachio Panna Cotta.

I wish it was a little greener, but it tasted great. If you really do need it to be greener, add a few drops of food colouring.

Do you have a special recipe for pistachio butter? Send it my way! I want to do more.

In the mean time, enjoy this creamy, dreamy  Pistachio Panna Cotta.

Pistacho Panna Cotta vegan

Pistachio Panna Cotta

Rebecca Coleman
A beautifully coloured creamy dessert!
Prep Time 10 minutes
Cook Time 15 minutes
Setting time 2 hours
Course Dessert
Cuisine Italian
Servings 4


  • 1 can coconut milk 400 mls
  • 3 tbsp sugar
  • 3/4 tsp agar-agar
  • 1 tbsp cold water
  • 1/4 cup Pistacho butter
  • 1/2 tsp orange blossom water


  • In a small bowl, place the tablespoon of cold water, then sprinkle the agar-agar in a layer over top. Allow it to sit for a few minutes while you complete the next step.
  • In a medium saucepan, place the coconut milk, sugar and pistacho butter. Whisk together and heat until everything is melted together and steaming, but don't allow to boil.
  • Pour a couple of tablespoons of the hot coconut milk into the bowl with the agar-agar, and stir well. Add it slowly back into the pot, whisking the whole time. Heat for another 5 minutes, until the milk is steaming, but don’t let it boil. Whisk in the orange flower water at the end.
  • Divide between 4 ramekins. Refrigerate until set.
  • To unmold, remove from the fridge and place the ramekin in a hot water bath for a few minutes. Run an offset spatula or a butter knife around the edges of the panna cotta. Place a plate on top of the panna cotta and invert. It should slide out onto the plate. Garnish with flower petals and additional pistachios.
Keyword gluten free, vegan

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