Almond Pannacotta with Lychees and Strawberries

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I like to try new recipes and learn about new ingredients and products. One thing I have never used before is Almond Breeze Milk. I was offered a pack to try and to come up with a breakfast recipe. As this product is good dariy free alternative to milk, I thought I’d use it to make Low Fat Almond Milk Pannacotta with Lychees and Strawberries.

The Chinese have a very popular pudding made with almond tofu and lychees. I think the consistency of tofu would not be right for breakfast but a softer pannacotta made with Almond Breeze Milk and yoghurt would work quite well. Especially if you serve it with a nice fruity accompaniment.

Almond Milk Pannacotta

Almond Milk is actually a great substitute for plain milk, rice milk or even soya milk. (I personally have never understood how you can add soya milk to tea and coffee as we drink it as a beverage in Asia where is is sold on street stalls all over.) This product is unsweetened and has 60% less calories than skimmed milk. Almonds are a great source of nutrition and some might call it a superfood. Almonds are low in saturated fat and are full of good monosaturated fat, minerals, calcium, Vitamin E, fibre and protein.

Here is my recipe :

Almond Pannacotta with Lychees and Strawberries

A very easy breakfast recipe using Almond Breeze Milk to make a low fat pannacotta with lychees and strawberries. Quick to make and highly nutritional too.
Prep Time5 minutes
Cook Time10 minutes
Total Time5 minutes
Servings: 4 servings


  • 100 ml Almond Breeze Milk
  • 100 ml double cream
  • 50 g caster sugar
  • 3/4 tsp gelatin powder or one sheet of gelatin
  • dash of vanilla extract
  • 400 ml of low fat yoghurt
  • a handful of strawberries
  • a few lychees


  • If you are using sheets of gelatin instead of gelatin powder, soak them in cold water. Squeeze out the water before adding to liquid later.
  • Place the Almond Breeze Milk, cream and sugar in a pan and bring to boil.
  • Add in a dash of vanilla essence (or 1tsp if you prefer), keep stirring
  • When the mixture has reached boiling point, take it off the heat.
  • Add the gelatin powder or sheets and stir until dissolved.
  • Sieve the mixture to get rid of any lumps and undissolved gelatin and leave aside to cool
  • After about 15 minutes when the mixture has cooled and thickened a bit, add the yoghurt and stir well.
  • Place this mixture into little bowls or ramekins but don't fill it to the top.
  • Cover with cling film and put it in the fridge to set. This will take about 3-4 hours.
  • Just before eating, prepare the strawberries by washing them and then cutting them in half.
  • In a bowl, sprinkle over 1tsp of sugar and watch as the juice seeps out creating a nice glace to the strawberries.
  • To serve, spoon a healthy portion of the strawberries and a few lychees on top of your pannacotta. Enjoy.
  • Note: You can even add some granola to this for some added crunchy texture.


Depending on the size of your serving bowls, this make 4 servings.


Have you ever used Almond Milk and if so what did you do with it? Share in the comments below.


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  1. laura_howtocook says:

    I do love almond milk and this reminds me I haven’t bought some for ages. Love the sound of using it in a pannacotta……delicious!