- **1 1/2 teaspoons unflavored gelatin** (or agar-agar for a vegan alternative)
- **3 tablespoons cold water** (for blooming the gelatin)
- **Fresh lychees** (for garnish, optional)
- **Mint leaves** (for garnish, optional)
- **Shredded coconut** (toasted, for garnish, optional)
This **lychee and coconut milk panna cotta recipe** is perfect for a refreshing, tropical dessert that’s both **gluten-free** and **easy to make**. Use **fresh lychees** for the best flavor, or opt for **canned lychees** for convenience. Enjoy this **creamy, dairy-free dessert** with a hint of exotic sweetness!
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Steps
# How to Make Lychee and Coconut Milk Panna Cotta: A Creamy, Tropical Dessert
If you're looking for a refreshing and elegant dessert, this **lychee and coconut milk panna cotta** is the perfect choice. Combining the tropical flavors of lychee and creamy coconut milk, this dessert is easy to make and sure to impress. Follow these detailed steps to create a silky-smooth panna cotta with a fruity twist.
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## **Ingredients for Lychee and Coconut Milk Panna Cotta**
- **For the Panna Cotta:**
- 1 cup (240ml) coconut milk
- 1 cup (240ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 packet (7g) unflavored gelatin
- 3 tablespoons cold water
- **For the Lychee Topping:**
- 1 cup (about 10-12) fresh or canned lychees, peeled and deseeded
- 1/4 cup (60ml) lychee syrup (from the can or homemade)
- 1 teaspoon lemon juice (optional, for a tangy twist)
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## **Step-by-Step Instructions**
### **1. Prepare the Gelatin**
- In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it bloom for 5-10 minutes until it becomes spongy.
### **2. Heat the Coconut Milk and Cream**
- In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium-low heat, stirring gently until the sugar dissolves. Do not let it boil.
- Remove from heat and stir in the vanilla extract.
### **3. Incorporate the Gelatin**
- Add the bloomed gelatin to the warm coconut milk mixture. Stir until the gelatin completely dissolves.
### **4. Pour into Molds**
- Strain the mixture through a fine-mesh sieve to ensure a smooth texture.
- Pour the mixture into ramekins, glasses, or silicone molds. Let them cool to room temperature, then refrigerate for at least 4 hours or until set.
### **5. Prepare the Lychee Topping**
- Blend the lychees and lychee syrup in a blender or food processor until smooth. Add lemon juice if desired for a tangy flavor.
- Strain the mixture to remove any pulp, creating a silky lychee sauce.
### **6. Assemble the Panna Cotta**
- Once the panna cotta is set, gently run a knife around the edges of the molds to loosen them. Invert onto serving plates or serve directly in the glasses.
- Drizzle the lychee sauce over the panna cotta and garnish with fresh lychee pieces or mint leaves for a pop of color.
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## **Tips for Success**
- Use full-fat coconut milk for a richer, creamier texture.
- For a vegan version, substitute gelatin with agar-agar and use plant-based cream.
- Adjust the sweetness of the lychee topping by adding more or less syrup.
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This **lychee and coconut milk panna cotta** is a delightful dessert that combines tropical flavors with a luxurious texture. Perfect for dinner parties or a sweet treat, it’s sure to become a favorite. Try this recipe today and enjoy the taste of the tropics in every bite!
**Keywords:** lychee panna cotta, coconut milk dessert, tropical dessert recipe, easy panna cotta, lychee and coconut dessert, creamy panna cotta, gelatin dessert, vegan panna cotta, elegant dessert ideas.