So, what exactly is this dessert that sounds like it was dreamed up on a tropical vacation? At its heart, coconut lychee panna cotta is a silky, creamy, gelatin-set dessert that beautifully marries Italian technique with Southeast Asian flavors. Think of it as the classic Italian panna cottaโs cooler, world-traveling cousin.
But hereโs where it gets interesting. In Vietnamese cuisine, there’s a very similar and beloved dessert called chรจ khรบc bแบกch, which often gets translated as a type of panna cotta. While they share the wobbly, creamy texture, they aren’t quite the same thing.
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Why You’ll Love This Recipe
Honestly, whatโs not to love? If you’re not already convinced, here are a few reasons why this no bake dessert is about to become your new favorite.
- Itโs Deceptively Easy: The name sounds fancy, but youโre mostly just warming things up on the stove and then letting the fridge do all the work. Itโs a perfect recipe for beginners who want to make something that looks and tastes super impressive.
- A Tropical Getaway in a Bowl: The combination of creamy coconut and sweet, floral lychee is pure magic. Itโs light, refreshing, and tastes like summer, no matter the season.
- Endlessly Customizable: This is a fantastic base recipe. Once you get the hang of it, you can play around with different flavors and toppings. Weโll get into some fun variations later!
- Perfect for Dinner Parties: Because you have to make it ahead of time, itโs the ideal stress-free dessert for when you have guests. No last-minute baking or frantic whisking required. Just pull it out of the fridge, add your toppings, and soak up the compliments.
Recommended Ingredients
Organic Coconut Milk Full Fat
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Organic Heavy Coconut Cream
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Collins Lychee Simple Syrup
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365 by Whole Foods Market, Organic Sugar
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Coconut Lychee Panna Cotta Recipe
A silky, cool, creamy Vietnamese dessert that brings together the unexpected combo of Laughing Cow cheese, lychee, and coconut milk. This version uses agar agar, so it sets quickly and holds up well in heat.
- Total Time: 1 hour 17 minutes
- Yield: 4–6 servings 1x
Ingredients
1ยฝ cups heavy whipping cream
ยฝ cup full-fat coconut milk
ยฝ cup lychee syrup (from a can of lychees)
2โ3 wedges Laughing Cow cheese, mashed
ยผ cup sugar
ยฝ tsp agar agar powder
Canned lychees, drained
Optional: crushed ice, extra coconut milk or lychee syrup
Instructions
1. In a small bowl, use a fork to mash 2โ3 wedges of Laughing Cow cheese until mostly smooth.
2. In a saucepan over medium heat, combine the mashed cheese, heavy cream, coconut milk, lychee syrup, and sugar. Whisk constantly until the cheese melts.
3. Sprinkle in ยฝ tsp agar agar powder while whisking to avoid clumps. Continue whisking until fully dissolved.
4. Bring the mixture to a gentle boil, then reduce the heat and simmer for 1โ2 minutes to activate the agar.
5. Remove from heat. Pour into small ramekins or cups. Add 1โ2 lychees into each mold if desired.
6. Let cool at room temperature for 10โ15 mins, then transfer to the fridge for at least 1 hour, or until fully set.
7. Serve straight up or in a glass with crushed ice and a splash of coconut milk.
Notes
Use full-fat ingredients for the best texture.
Donโt skip the boilโagar needs it to work!
Donโt overdo the agar; too much will make it rubbery.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Vietnamese, Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Ingredients
Ready to get started? Hereโs what youโll need. Donโt be intimidated by the list; itโs all pretty straightforward stuff.
For the Panna Cotta
- Full-Fat Canned Coconut Milk: Please, donโt skimp here! The full-fat version is what gives the panna cotta its incredible creaminess. The kind in the carton just wonโt cut it.
Food & Wine - Heavy Cream: This adds another layer of richness that makes the dessert truly decadent.
- Granulated Sugar: Just enough to sweeten the base without overpowering the other flavors.
- Unflavored Gelatin Powder: This is our setting agent. Youโll find it in the baking aisle.
- Cold Water: To bloom the gelatin, which is a crucial first step.
- Vanilla Extract: A classic for a reason. It enhances all the other flavors.
- Almond Extract: This is the secret weapon! Just a tiny drop gives the dessert a beautiful, almost floral aroma that pairs perfectly with lychee.
For the Lychee Syrup
- Canned Lychees in Syrup: Grab a can from your local grocery store or Asian market. Weโll be using both the fruit and the syrup, so donโt drain it!
- Water (Optional): If the syrup from the can is super thick, you might want a splash of water to thin it out slightly.
- Toasted Almonds or Pistachios (for garnish): For a little crunch and color.
Step-by-Step Instructions
Alright, let’s make some magic. Follow these simple steps, and you’ll be on your way to dessert heaven.
Make the Panna Cotta Base
First things first, we need to get our gelatin ready. In a small bowl, sprinkle the gelatin powder over the cold water. Give it a quick stir and then let it sit for about 5-10 minutes. It will get all thick and jelly-likeโthis is called “blooming,” and it ensures your panna cotta will be smooth, not grainy.
While the gelatin is doing its thing, combine the coconut milk, heavy cream, and sugar in a medium saucepan. Warm it over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is hot to the touch. Youโre not trying to boil it! Just a gentle heat is all you need. If it starts to simmer, youโve gone a little too far.
Once the cream mixture is heated, take it off the stove. Now, add the bloomed gelatin to the hot liquid and whisk until itโs completely melted and smooth. Finally, stir in the vanilla extract and that tiny dash of almond extract.
Prepare the Lychee Topping
This part is almost too easy. Simply open your can of lychees. You can either leave them whole or slice them in half, depending on how you want them to look. Set the fruit aside for a moment. The lychee syrup in the can is your delicious topping sauce. Give it a taste; if it’s too sweet or thick for your liking, just stir in a tablespoon of water.
Chill and Set
Now itโs time to put it all together. Pour the panna cotta mixture into your serving dishes. You can use small glasses, ramekins, or even teacups. Whatever you choose, just make sure they’re cute!
Carefully place them in the refrigerator and let them chill for at least 4-6 hours, or ideally overnight. You want them to be fully set and firm to the touch. Don’t rush this part; the magic happens in the chill time.
When youโre ready to serve, simply spoon a few lychees and a drizzle of the syrup over the top of each panna cotta. Garnish with some toasted almonds, and you’re done!
Italian Panna Cotta vs. Vietnamese Khรบc Bแบกch
- The Classic Italian: “Panna cotta” literally means “cooked cream” in Italian. Traditionally, itโs a simple, elegant dessert made from dairyโheavy cream, milk, sugar, and gelatin. The flavor is usually a canvas for other things, like vanilla, coffee, or a fruit coulis. Itโs smooth, rich, and melts in your mouth.
- The Vibrant Vietnamese Version: Khรบc bแบกch is a bit more of a party. It’s usually made with a mix of milk, cream, and often coconut milk for that unmistakable tropical flavor. The real kicker is that the jelly is often cubed and served in a chilled, sweet syrup, typically a light lychee syrup, and studded with goodies like lychees, longans, and toasted almonds. Itโs less of a single molded dessert and more of a refreshing, textural experience.
This recipe sits right in that delicious sweet spot between the two. Weโre using the Italian method to create that signature creamy base but leaning heavily on the Vietnamese flavor profile with rich coconut milk and fragrant lychee. It’s the best of both worlds, really.
Tips for the Perfect Panna Cotta
Making panna cotta is easy, but a few little tips can take it from good to absolutely foolproof.
- Donโt Boil the Cream: Seriously, this is the most important rule. Boiling can cause the gelatin to lose its setting power and can sometimes make the cream separate. Gentle heat is your best friend.
- Sieve for Silkiness: If youโre a perfectionist and want an ultra-smooth texture, you can pour the panna cotta mixture through a fine-mesh sieve before chilling it. This will catch any tiny bits of undissolved gelatin.
- Grease Your Molds (If Unmolding): If you want to serve the panna cotta on a plate instead of in a glass, lightly grease your molds with a neutral oil before pouring the mixture in. To unmold, just dip the bottom of the mold in warm water for a few seconds, and it should slide right out.
Help! Something Went Wrong! (Troubleshooting)
Every cook has off days. If your panna cotta didn’t turn out quite right, here are a few common culprits:
- My panna cotta didn’t set! This is the most common issue. It usually means one of two things: your gelatin wasn’t measured correctly, or the cream mixture was too hot when you added it. Make sure your gelatin had time to bloom properly, too.
- Itโs rubbery and tough. This is the opposite problemโtoo much gelatin! Itโs an easy mistake to make. Stick to the recipe measurements closely. The perfect panna cotta should have a delicate wobble, not a firm bounce.
- My panna cotta is grainy. This usually happens when the gelatin doesn’t dissolve completely. Make sure you whisk it into the hot cream mixture until it has fully melted.
Fun Variations to Try
Once you’ve mastered the basic panna cotta recipe, feel free to get creative!
- Make it Vegan: For a completely vegan panna cotta, you can substitute the heavy cream with more coconut cream (the thick stuff from the top of the can) and use agar-agar powder instead of gelatin. Just follow the package instructions for the agar-agar.
- Play with Fruits: Not a lychee fan? No problem! This dessert is amazing with fresh mango, passion fruit, or a simple raspberry coulis.
- Add a Hint of Rose: For a beautiful floral note, add a tiny splash of rosewater to the lychee syrup. Itโs a classic pairing in many Asian and Middle Eastern desserts.
Serving Suggestions
This is where you can let your inner artist shine. A simple dessert can look stunning with the right finishing touches.
- Garnish, Garnish, Garnish: A sprinkle of toasted shredded coconut, some finely chopped pistachios, or a fresh mint sprig can add color, texture, and flavor.
- Perfect Pairings: This light dessert is wonderful after a spicy meal, like a Thai curry or a Vietnamese noodle dish. Itโs also lovely with a cup of jasmine green tea or a light, crisp white wine.
- Occasion Ready: Serve it in elegant martini glasses for a sophisticated dinner party, or in small mason jars for a casual summer BBQ. Itโs versatile!
Storage Instructions
Got leftovers? Lucky you! Store the panna cotta covered in the refrigerator for up to 3 days USDA. Itโs best to add the lychee and nut toppings right before serving to keep everything fresh and crunchy.
