Vanilla Chai Panna Cotta

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 20 June 2019

Looking for the protein dessert of dreams? Our Vanilla Chia Pana Cotta is the answer

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Vanilla Chai Panna Cotta

Serves 4


300ml coconut milk
300ml thickened cream
1 vanilla bean, spilt and deseeded
¼ tsp True Protein Turmeric Powder
1 tsp True Protein cinnamon
3 cloves
2 star anise
½ cup malt syrup
3 tsp gelatin powder
30g True Protein Vegan 85 French Vanilla
1 Tbsp honey
¼ cup coconut chips, toasted


  1. Place a saucepan over a low heat and add the coconut milk, cream, vanilla bean, turmeric, cinnamon, cloves, star anise and malt syrup. Stir the mixture constantly until it starts to simmer. Take off the heat

  2. Place a ½ cup boiling water in a mixing bowl and sprinkle the gelatin powder into the water. Mix until well dissolved. Add the gelatin mixture into the sauce pan and stir

  3. Using a balloon whisk, stir in the French vanilla protein powder until well dissolved. Allow the mixture cool

  4. Strain the mixture and remove any of the aromatics. Carefully pour the mixture into serving glasses. Chill in the fridge for 5+ hours ensuring that each panna cotta is covered with cling film

  5. Serve with a drizzle of honey and coconut chips

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