You're just 20 minutes of active time away from making the creamiest, most refreshing tropical dessert that's currently taking over the internet.

A detailed view of the fresh strawberry and lychee topping used to garnish the viral lychee panna cotta.

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If your social media feed looks anything like mine lately, you’ve seen it: a wobbly, snow-white dessert swimming in a fragrant, clear syrup, studded with juicy lychees. It’s official, the viral lychee panna cotta has taken over, and honestly, I’m not mad about it. This isn’t just another fleeting food trend; it’s a genuinely delightful, refreshing, and surprisingly easy dessert that’s perfect for warm weather. It’s creamy, just sweet enough, and bursting with that unique floral flavor that only lychees can bring.

Forget complicated desserts that have you tied to the kitchen for hours. This is the kind of elegant treat that looks like it came from a fancy restaurant but is secretly simple enough for a Tuesday night. Whether you’re a seasoned pro at making gelatin desserts or just starting out, this recipe is for you. We’ll walk through everything, from getting that perfect silky texture to understanding its cool backstory.

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Why is Lychee Panna Cotta Going Viral?

Ingredients for the viral lychee panna cotta including heavy cream, canned lychees, sugar, and gelatin arranged on a marble surface. — viral lychee panna cotta

So, what’s the big deal? Here’s the thing: this dessert hit the sweet spot of being visually stunning, tasting incredible, and being ridiculously easy to replicate. It started popping up on TikTok feeds and Instagram stories, first in Vietnamese cooking circles and then exploding everywhere. People were captivated by its beautiful, minimalist look and the jiggly, satisfying texture.

It’s the ultimate summer dessert recipe. It’s cool, light, and doesn’t require you to turn on your oven on a sweltering day. The ingredients are also pretty accessible, relying on canned lychees, which means you can make it any time of year without hunting for fresh fruit. It’s a combination of nostalgia for those familiar with it and exciting discovery for those who are new to the flavor. It’s a shared experience, and that’s what makes a food trend truly take off.

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What is Vietnamese Khúc Bạch Vải?

A glass bowl of Vietnamese viral lychee panna cotta, or Khúc Bạch, featuring creamy cubes in a sweet syrup with lychees. — viral lychee panna cotta

While many know it as lychee panna cotta, in Vietnam, this dessert has a beautiful name: Chè Khúc Bạch Vải. Let’s break that down. Chè refers to a whole category of Vietnamese sweet soups and puddings. Khúc Bạch translates to “white khúc,” referring to the white, jelly-like cubes, and Vải simply means lychee.

So, it’s a sweet soup with white panna cotta cubes and lychee. Unlike traditional Italian panna cotta, which is often made with just cream and gelatin, Khúc Bạch frequently uses a mix of milk, cream, and sometimes even a touch of cheese for a subtle savory note that balances the sweetness. Some versions use agar-agar powder instead of gelatin, which gives it a slightly firmer, cleaner bite. It’s traditionally served chilled in a light syrup, often flavored with almond or pandan, making it the perfect antidote to a hot and humid Southeast Asian summer day. The viral version you see online is a modern, simplified take on this classic treat.

Why You’ll Love This Silky-Smooth Panna Cotta

A spoon taking a scoop of silky viral lychee panna cotta, highlighting its perfectly smooth and creamy texture. — viral lychee panna cotta

Honestly, what’s not to love? This recipe has become a staple in my house for a few key reasons:

It’s Unbelievably Easy: If you can warm milk on a stove, you can make this. There are no tricky techniques, just a bit of stirring and some patience while it chills.
A Truly Unique Flavor: It’s a tropical dessert that’s both familiar and exotic. The creamy base has a subtle sweetness that lets the floral, fragrant lychee flavor shine. It’s a taste of vacation in a bowl.
Perfectly Light & Refreshing: Unlike heavy cakes or rich custards, this lychee dessert is wonderfully light. It’s the perfect way to end a heavy meal or cool down on a warm afternoon without feeling weighed down.
Looks Like a Million Bucks: Let’s be real, we eat with our eyes first. The clean white panna cotta (Encyclopaedia Britannica) against the vibrant fruit and clear syrup is just stunning. It’s an effortless way to impress guests and make any occasion feel a little more special.

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Ingredients You’ll Need

An unmolded viral lychee panna cotta garnished with fresh strawberries and lychees on a white ceramic plate. — viral lychee panna cotta

One of the best parts about this panna cotta recipe is how short and simple the ingredient list is. You can find most of these items at any regular grocery store.

For the Lychee Panna Cotta

Heavy Cream: This is the key to that rich, luxurious texture. Don’t skimp here; you need the fat content for the panna cotta to set properly.
Whole Milk: We use a mix of milk and cream for a texture that’s rich but not overly heavy. It keeps the dessert feeling light and refreshing.
Canned Lychees in Syrup: This is a crucial two-for-one ingredient. We’ll use the sweet, fragrant lychee syrup to flavor the panna cotta itself and the lychee fruits for the topping. Look for them in the canned fruit or international aisle.
Granulated Sugar: Just enough to add a gentle sweetness without overpowering the delicate fruit flavor.
Gelatin or Agar-Agar Powder: This is what makes the magic happen! It’s the setting agent that gives panna cotta its signature wobble. We’ll talk more about the difference between the two in a bit. (NIH MedlinePlus)

For the Toppings & Syrup

Reserved Lychees: From the can, roughly chopped.
Fresh Strawberries: Their slight tartness is the perfect complement to the sweet lychees. (USDA FoodData Central)
Vanilla Bean Paste: A little goes a long way in adding a layer of warmth and complexity. You can use vanilla extract if that’s what you have on hand.
A Little More Sugar: Just to macerate the strawberries and draw out their juices, creating a simple, delicious syrup.

How to Make Viral Lychee Panna Cotta (Step-by-Step)

Ready to see just how simple this is? Let’s walk through it together.

Step 1: Prepare the Gelatin (or Agar-Agar)

First things first, we need to wake up our setting agent. This step is called “blooming,” and it’s essential for a smooth, lump-free panna cotta.

For Gelatin: Pour about 3 tablespoons of cold water into a small bowl. Sprinkle one packet of unflavored powdered gelatin evenly over the surface. Don’t just dump it in a pile! Let it sit for about 5-10 minutes. It will absorb the water and become wrinkly and jelly-like. This ensures it dissolves smoothly into the warm cream later.
For Agar-Agar Powder: If you’re making an agar agar panna cotta, the process is a bit different. Agar needs to be boiled to activate. Whisk one teaspoon of agar-agar powder into the cold milk and cream mixture before you heat it.

Step 2: Infuse the Cream Mixture

Now for the flavorful part. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. If you’re using agar-agar, it should already be whisked in.

Gently heat the mixture over medium-low heat, stirring occasionally just until the sugar has completely dissolved and the cream is warm and steaming. You’re not trying to boil it! If you get it too hot, you risk scorching the milk, and if you’re using gelatin, boiling can weaken its setting power.

A good way to check if the sugar is dissolved is to rub a little bit of the liquid between your fingers. If it feels smooth, you’re good to go. If it’s still grainy, keep stirring over the gentle heat for another minute or two.

Step 3: Combine, Pour, and Chill

Once the sugar is dissolved, take the saucepan off the heat.

For Gelatin: Add the bloomed gelatin to the warm cream mixture. Whisk it gently for about a minute until you’re sure it has completely dissolved into the liquid.
For Agar-Agar: Your agar-agar should already be in the pot. Bring the mixture to a gentle boil while stirring, then immediately reduce to a simmer for about 2 minutes to fully activate it.

Now, stir in the lychee syrup. This is where all that lovely tropical flavor comes from!

Carefully pour the mixture into your serving vessels. You can use small glass cups, ramekins, or even silicone molds. Place them on a tray to make it easier to move them, let them cool down on the counter for about 20 minutes, then cover them with plastic wrap and transfer them to the refrigerator.

They’ll need at least 4-6 hours to set completely, but overnight is even better. Patience is your best friend here! While they’re chilling, you can prepare the simple fruit topping by gently mixing the chopped lychees, quartered strawberries, a spoonful of sugar, and vanilla paste in a bowl. Cover and keep it in the fridge.

Tips from a Pro: Avoiding Common Panna Cotta Mistakes

Panna cotta is easy, but a few small missteps can stand between you and silky perfection. I’ve learned a few things the hard way so you don’t have to.

How to Prevent a Rubbery Texture

The number one culprit for rubbery panna cotta is too much gelatin or agar-agar. It’s a classic case of “less is more.” You want just enough to set the cream into a delicate, soft custard that melts in your mouth, not a firm, bouncy Jell-O.

Measure Precisely: Always measure your gelatin or agar-agar carefully. A little extra can dramatically change the texture. One standard packet of Knox gelatin is about 2 ¼ teaspoons, which is perfect for this amount of liquid.
Don’t Boil Gelatin: Overheating gelatin breaks down the proteins that help it set, which might tempt you to add more to compensate. Just warm the cream enough to dissolve it.
Trust the Wobble: When you take the panna cotta out of the fridge, it should have a noticeable jiggle in the center. If it’s rock solid, you’ve likely used too much gelatin. It will firm up a little more once unmolded, so a slight wobble is exactly what you’re looking for.

What to Do if Your Panna Cotta Doesn’t Set

That moment of panic is real. You’ve waited hours, and your panna cotta is still a soupy mess. Don’t worry, it’s usually fixable!

Did you bloom the gelatin correctly? If the gelatin wasn’t fully dissolved, it couldn’t do its job. You might see little grainy specks in the liquid.
Did you boil the gelatin? As mentioned, boiling weakens it.
Did you use agar-agar without boiling it? Unlike gelatin, agar-agar must be boiled for a minute or two to activate. If you just warmed it, it won’t set.
The Fix: You can gently pour the unset mixture back into a saucepan. If you suspect undissolved gelatin, heat it very gently while whisking until smooth (do not boil!). If you think you didn’t use enough, you can bloom another half-teaspoon of gelatin in a tablespoon of cold water, then whisk it into the warm mixture before chilling again.

Recipe Variations & Topping Ideas

This recipe is a fantastic starting point, but it’s so fun to customize.

Vegan Lychee Panna Cotta: For a dairy-free version, simply swap the heavy cream and milk with full-fat canned coconut milk. The flavor is incredible and pairs beautifully with lychee. You’ll want to use agar agar powder instead of gelatin to keep it fully vegan.
Different Fruits: While lychee and strawberry is a classic combo, feel free to experiment! Mango, raspberry, passion fruit, or even diced peaches would be delicious.
Flavor Infusions: Try adding a stalk of lemongrass or a few slices of fresh ginger to the cream mixture as it heats. Just be sure to strain them out before pouring into your molds. A splash of rosewater can also elevate the floral notes.
Almond Topping: In many traditional Khúc Bạch recipes, toasted, slivered almonds are sprinkled on top for a lovely crunch.

FAQ

What is Khúc Bạch Vải?

Khúc Bạch Vải is a popular Vietnamese dessert, often called a sweet soup (chè). It consists of creamy, jelly-like panna cotta cubes (khúc bạch) served in a light, sweet syrup with lychee fruit (vải). It’s known for being a refreshing treat, especially during hot weather.

Why is lychee panna cotta so popular?

Its popularity comes from a perfect storm of factors: it’s visually beautiful, making it great for social media; it has a unique and refreshing tropical flavor; and the recipe is incredibly simple for home cooks to recreate, making the viral trend very accessible.

What is the difference between using gelatin and agar-agar for panna cotta?

Gelatin is an animal-based protein that creates a very tender, creamy, melt-in-your-mouth texture. It needs to be bloomed in cold water and then gently dissolved in a warm liquid. Agar-agar is a plant-based alternative derived from seaweed, making it suitable for vegans. It creates a firmer, less wobbly texture and must be boiled to activate.

How do you get panna cotta out of the mold easily?

The secret is a quick dip in warm water. Fill a bowl with warm (not hot) water and dip the bottom of your ramekin in it for about 5-10 seconds. This will melt the very outer layer. Run a thin knife around the edge, place your serving plate on top, and invert them both. The panna cotta should slide right out.

How long can I store homemade lychee panna cotta?

Properly covered with plastic wrap, it will last in the refrigerator for up to 5 days. For the best texture and flavor, I recommend enjoying it within 3 days. It’s best to add the fresh fruit topping just before serving.