Name: Matcha Lychee Khúc Bạch Vải (Vietnamese Lychee Panna Cotta)
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 1 hour 15 minutes
Yield: 4–6 servings
Cuisine: Vietnamese
Ingredients: 1½ cups heavy cream; ½ cup full-fat coconut milk; ½ cup lychee syrup (from canned lychees); 2–3 Laughing Cow cheese wedges, mashed; ¼ cup sugar; ½ tsp agar agar powder; ½ tsp matcha powder; 1 can lychees (drained; add some pieces to cups); Optional: crushed ice + extra coconut milk or syrup

Forget everything you thought you knew about panna cotta; this Vietnamese version with sweet lychee is a game-changer.

A glass filled with a colorful mix of white and pale pink cubes of lychee panna cotta vietnamese in a sweet soup.

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Tired of the same old desserts? Get ready to fall in love with this unbelievably creamy, refreshing, and surprisingly easy lychee panna cotta vietnamese recipe. If you’re searching for a treat that’s light, elegant, and perfect for a warm day, you’ve found it. This dessert, known as Chè Khúc Bạch in Vietnamese, is a delightful combination of silky panna cotta cubes, sweet lychee fruit, and a chilled, fragrant syrup that will transport your taste buds straight to a breezy afternoon in Hanoi.

Honestly, this isn’t just another jelly dessert. It’s a whole experience. It’s the kind of recipe you make once and then find yourself craving again and again. So, let’s get into what makes this Vietnamese dessert so special.

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What is Che Khuc Bach (Vietnamese Lychee Panna Cotta)?

A detailed view of golden-brown toasted almonds garnishing a serving of Vietnamese lychee panna cotta. — lychee panna cotta vietnamese

At its heart, Chè Khúc Bạch is a type of Vietnamese sweet soup (chè). But unlike many other chè recipes that are bean or rice-based, this one is all about the delicate, melt-in-your-mouth panna cotta. The name itself gives a clue: “Khúc” means cubes or pieces, and “Bạch” means white. So, you have “white cubes” floating in a lovely, sweet broth.

These aren’t just plain cream cubes, though. They’re traditionally made from a mix of milk, cream, and gelatin, often infused with a hint of almond or vanilla flavor. The cubes are then served in a light syrup made from the juice of canned lychees, which gives the whole dish its signature fruity sweetness. The final touch is a sprinkle of toasted almonds for a bit of crunch. It’s a beautiful balance of textures and flavors.

Now, for a little backstory. While Italian panna cotta has been around for ages, Chè Khuc Bach is a more modern Vietnamese creation. It became a huge trend in Vietnam in the last decade or so, especially among young people. It’s seen as a more contemporary and refined take on traditional sweet soups. The dessert’s popularity soared because it’s incredibly photogenic and offers a lighter alternative to heavier, more traditional desserts. It perfectly captures the modern Vietnamese food scene—creative, inspired by global flavors, but still distinctly Vietnamese.

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What Does It Taste Like?

A minimalist, dark dish artfully presenting a serving of Vietnamese lychee panna cotta cubes and fresh fruit. — lychee panna cotta vietnamese

Imagine a dessert that’s both rich and light at the same time. That’s the magic of this dish. The panna cotta cubes are silky-smooth and creamy, with a subtle sweetness that’s not overpowering. They literally dissolve in your mouth.

Then you have the lychee fruit Cleveland Clinic, which adds a burst of juicy, floral sweetness. The chilled syrup ties everything together. It’s fragrant, refreshing, and just sweet enough to complement the creamy panna cotta cubes without being cloying. When you get a spoonful with a bit of everything—the soft panna cotta, a piece of lychee, and a crunchy almond slice—it’s pure heaven. It’s cool, delicate, and the perfect way to end a meal or cool down on a hot day.

What You’ll Need: Ingredients

A glass bowl of Vietnamese lychee panna cotta with creamy cubes, whole lychees, and toasted almonds in a clear syrup. — lychee panna cotta vietnamese

The great news is that you don’t need a ton of fancy ingredients to make this at home. Here’s the rundown of what you’ll need to grab.

For the Panna Cotta Cubes:

1 cup (240ml) Whole Milk
1 cup (240ml) Heavy Cream
1/4 cup (50g) Granulated Sugar
2 1/4 teaspoons (7g) Unflavored Gelatin Powder (that’s one standard packet)
2 tablespoons Cold Water
1/2 teaspoon Almond Extract or Vanilla Extract (your choice!)

For the Syrup & Assembly:

1 can (20 oz or 565g) Lychees in Syrup
1 cup (240ml) Water
Toasted Sliced Almonds, for topping
Optional: a few drops of Red Food Coloring for pink panna cotta cubes

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How to Make Lychee Panna Cotta: Step-by-Step Instructions

An overhead view of a bowl of Vietnamese lychee panna cotta on a simple linen surface with lychees scattered nearby. — lychee panna cotta vietnamese

Ready to make some magic? This process is surprisingly simple. Just follow along, and you’ll have a stunning dessert in no time.

Bloom the Gelatin: First things first, you need to wake up your gelatin. Sprinkle the gelatin powder FDA over the 2 tablespoons of cold water in a small bowl. Give it a quick stir and let it sit for about 5-10 minutes. It will absorb the water and become thick and jelly-like. This step is super important for a smooth panna cotta!
Heat the Cream Mixture: While the gelatin is blooming, combine the milk, heavy cream, and sugar in a medium saucepan. Warm it over medium-low heat, stirring occasionally, until the sugar has completely dissolved. You want it hot, but don’t let it come to a rolling boil. Little bubbles around the edge of the pan are what you’re looking for.
Melt in the Gelatin: Once the cream mixture is hot, remove it from the heat. Add the bloomed gelatin to the pot. Whisk it all together until the gelatin is completely melted and the mixture is smooth. There should be no grainy bits left.
Add the Flavor: Stir in your almond or vanilla extract. Now’s the time to get creative if you want! For some fun-colored cubes, you can divide the mixture into separate bowls and add a drop of food coloring to one, like red for a pretty pink.
Chill Out: Pour the mixture into a shallow dish or pan (an 8×8 inch pan works perfectly). This will make it easy to cut into cubes later. Pop it in the refrigerator and let it chill for at least 4 hours, or until it’s completely firm. Overnight is even better.
Make the Syrup: While the panna cotta is setting, you can prep the syrup. Drain the canned lychees, but make sure to reserve all that delicious syrup! Set the lychee fruit aside. In a small pot or bowl, combine the reserved lychee syrup with 1 cup of water. Stir it up and chill it in the fridge until you’re ready to serve.
Cube it Up: Once the panna cotta is fully set, it’s time to cut it into cubes. You can run a knife under hot water to make cutting easier. Aim for bite-sized cubes, about 1/2 to 3/4 inch in size.
Serve and Enjoy: To serve, gently place a generous amount of panna cotta cubes into individual serving bowls. Add a few lychee fruits to each bowl. Then, pour the chilled syrup over the top. Finish with a sprinkle of toasted sliced almonds for that perfect crunch. Serve it immediately while it’s nice and cold!

Toppings & Variations

Here’s where you can really have some fun and make this recipe your own. The classic version is fantastic, but there are so many ways to switch things up!

Go Fruit-Crazy: Don’t just stop at lychee! This dessert is amazing with other fruits. Try adding chunks of fresh mango, strawberries, jackfruit, or even longans. Canned rambutan is another excellent choice that fits the theme perfectly.
Flavor Infusions: Why not flavor the panna cotta itself? Add a teaspoon of matcha powder to the cream mixture for earthy green tea cubes. Or, for a truly Southeast Asian twist, infuse the milk with a pandan leaf while it’s warming up. Just be sure to remove the leaf before adding the gelatin. A touch of rosewater could also be lovely.
Syrup Swaps: You can make different syrups, too. A simple ginger-infused sugar syrup would add a nice warmth. Or, for something different, try a light jasmine tea-infused syrup.
Crunchy Bits: Toasted almonds are traditional, but you could also use toasted coconut flakes, pistachios, or even some chia seeds for a different kind of texture.
Make it a Rainbow: You don’t have to stick to just white and pink cubes. Use different natural food colorings to create a whole rainbow of panna cotta cubes. It makes the dessert even more festive and fun.

Notes & Troubleshooting

A few little tips can make all the difference. Here are some things to keep in mind.

Don’t Boil the Cream: Seriously, just warming it enough to dissolve the sugar and gelatin is key. Boiling it can affect the texture and sometimes prevent it from setting properly.
Make it Ahead: This is a fantastic dessert for entertaining because you can make the panna cotta and the syrup a day or two in advance. Just keep them separate and covered in the fridge, then assemble right before serving.
Toasting Almonds: If you only have raw sliced almonds, just toast them in a dry pan over medium heat for a few minutes until they are fragrant and lightly golden. Watch them carefully because they can burn in a flash!

Having a Little Trouble?

It happens to the best of us! Here’s how to fix a few common issues.

My panna cotta didn’t set! This is the most common problem and it usually means one of two things: the gelatin wasn’t fully dissolved, or the ratio was off. Make sure you whisk the gelatin into the hot cream until it’s completely gone. Also, double-check your measurements. If you accidentally added too much liquid, it won’t set.
It’s rubbery, not creamy! This is the opposite problem—too much gelatin. It’s an easy mistake to make. Stick to the recipe’s measurements precisely for that perfect silky texture.
Why is my panna cotta grainy? This can happen if you added the gelatin to a cream mixture that was too hot (boiling) or if it didn’t dissolve smoothly. Gentle heat is your friend!

FAQ

How long does homemade lychee panna cotta last in the fridge?

Once assembled, it’s best enjoyed within a day for the best texture. If you store the panna cotta cubes and the syrup separately in airtight containers, they will last for about 3–4 days in the refrigerator.

Can I make a dairy-free or vegan version of this recipe?

Absolutely! You can substitute the milk and heavy cream with full-fat coconut milk for a rich, creamy result. For a vegan version, swap the gelatin for agar-agar powder. Use about 1 teaspoon of agar-agar powder for every 2 cups of liquid, but follow the package instructions since brands may vary.

What’s the difference between panna cotta and jelly?

The main difference is the setting agent and the core ingredients. Panna cotta is a creamy, milk-based dessert set with gelatin, giving it a soft, delicate wobble. Jelly is usually made with fruit juice, water, and gelatin, resulting in a much firmer, more translucent texture.

My panna cotta didn’t set, what did I do wrong?

This is almost always a gelatin issue. It could be that your gelatin was old and lost potency, you didn’t let it bloom properly in cold water first, or you didn’t fully dissolve it in the warm cream mixture. Make sure the cream is warm enough to melt the gelatin completely, but not boiling.

What is the origin of Che Khuc Bach?

Chè Khúc Bạch is a relatively modern Vietnamese dessert that gained massive popularity in the 2010s, especially in cities like Hanoi and Ho Chi Minh City. It’s considered a modern fusion dessert, taking inspiration from the classic Italian panna cotta and adapting it to the Vietnamese “chè” or sweet soup style.

Conclosion

I really hope you give this beautiful lychee panna cotta vietnamese recipe a try. It’s such a rewarding dessert to make, and it’s a guaranteed crowd-pleaser. If you’re a fan of light and refreshing desserts, you might also want to check out our recipe for Vietnamese Yogurt Coffee.