What if you could turn a simple can of lychees into the most refreshing and elegant dessert you’ve ever tasted? Forget complicated baking, this easy canned lychee dessert recipe is your shortcut to a show-stopping treat that’s ready in almost no time.
It’s the kind of dessert that looks incredibly impressive but is secretly, wonderfully simple. If you’re looking for a light, creamy, and ridiculously flavorful sweet that will have everyone asking for seconds, you’ve just found your new go-to recipe.
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The Best Canned Lychee Dessert (Easy Recipe!)
Welcome to what is, quite possibly, the easiest fancy dessert you will ever make. We’re talking about a dessert that tastes like a tropical vacation—sweet, fragrant, and wonderfully creamy. It’s a bit like a panna cotta, a little like a delicate jelly, but honestly, it’s in a class all its own.
This recipe is all about celebrating the unique, floral sweetness of lychee. Using canned lychees (FDA) is our little secret weapon. It saves a ton of prep time and, let’s be honest, the heavy syrup they come in is liquid gold that we are definitely going to use. This isn’t just a dessert recipe; it’s a gateway to creating beautiful, memorable treats with minimal fuss and maximum flavor.
The Best Canned Lychee Dessert Recipe (Simple)
The sweet citrus flavor of lychees combined with vanilla infused strawberries and cream make this tropical panna cotta a fresh and delicious dessert. Perfect for any occasion!
- Total Time: 6 hours 15 minutes
- Yield: 6 ramekins 1x
Ingredients
3 tablespoons (45ml) cold water
3 teaspoons (9g) powdered gelatin
2 cups (500ml) heavy cream
1 cup (250ml) lychee syrup (from a can of lychees)
¼ cup (50g) granulated sugar
For the topping:
9 oz. (250g) fresh strawberries, trimmed and cut into quarters
¼ cup (50g) granulated sugar
1 teaspoon vanilla bean paste
3.5 oz. (100g) canned lychees, pitted and cut into quarters
Instructions
1. Pour the cold water into a small bowl. Sprinkle the powdered gelatin over it and mix well. Leave to soak for 2-3 minutes.
2. In a medium saucepan, combine the heavy cream, lychee syrup, sugar, and gelatin mixture. Heat over low heat, stirring occasionally, until the sugar and gelatin have completely dissolved, about 5 minutes.
3. Pour the warm panna cotta mixture into lightly greased ramekins and let cool to room temperature. Cover each with plastic wrap and place into the refrigerator to set for a minimum of 6 hours or overnight.
4. For the topping, combine the strawberries, sugar, and vanilla in a medium bowl and toss. Stir in the lychees, cover, and refrigerate until serving.
5. Serve the panna cotta in the ramekins or unmolded onto a plate, topped with the strawberry and lychee mixture.
Notes
Store panna cotta in the refrigerator, covered, for up to 3 days.
Top with lychees and strawberries just before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Italian, Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 321
- Sugar: 47.4g
- Sodium: 14.8mg
- Fat: 14.6g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48.8g
- Fiber: 0g
- Protein: 2.8g
- Cholesterol: 45.2mg
Why You’ll Love This Canned Lychee Recipe
Honestly, what’s not to love? But if you need a little convincing, here’s the deal:
- It’s Unbelievably Easy: If you can stir things in a pot, you can make this. There are no tricky techniques, no special equipment needed. It’s a perfect beginner-friendly recipe that delivers gourmet results.
- It’s Super Quick: From start to finish, you’re looking at about 15 minutes of active work. The hardest part is just waiting for it to chill and set in the fridge. It’s the perfect make-ahead dessert for dinner parties or a last-minute sweet craving.
- A Tropical Flavor Explosion: The taste is just sublime. It’s light, refreshing, and bursting with that unmistakable floral lychee flavor, perfectly balanced with the creaminess of coconut milk. It’s not overly sweet, making it the perfect palate cleanser after a rich meal.
- So Versatile: You can serve it as is, or dress it up with all sorts of toppings. Fresh berries, a sprinkle of toasted coconut, or a mint leaf make it look like it came from a high-end restaurant. It’s your canvas!
Ingredients You’ll Need
The beauty of this recipe is its short and simple ingredient list. You can find most of these items at any major grocery store, especially in the international aisle.
For the Lychee Dessert:
- 2 cans (about 15 ounces or 425g each) of Canned Lychees in heavy syrup: This is the star of the show. Don’t drain them! We need both the fruit and that precious lychee syrup.
- 1 can (13.5 ounces or 400ml) of full-fat Coconut Milk: Go for the full-fat version for the creamiest texture. It makes a huge difference.
- 1/2 cup (100g) Granulated Sugar: You can adjust this based on how sweet your canned lychees are. Give the syrup a little taste first.
- 1/2 cup (120ml) Heavy Cream (
USDA): This adds an extra layer of richness and a smooth mouthfeel. - 2 tablespoons (about 15g) Gelatin Powder (
FDA): Unflavored gelatin is what we need to make our dessert set. - 1/4 cup (60ml) Cold Water: This is for blooming the gelatin.
For the Garnish (Optional):
- Fresh Mint Leaves
- Raspberries or Pomegranate Seeds
- Toasted Coconut Flakes
- A few reserved lychees, chopped
How to Make This Canned Lychee Dessert Step-by-Step
Ready to create some magic? Let’s get to it.
Step 1: Prepare the Lychees
First things first, open your cans of lychees. Drain the lychees but—and this is important—reserve the syrup. You should have about 1.5 to 2 cups of lychee syrup. Set the syrup aside.
Take about half of the drained lychees and chop them into small, bite-sized pieces. These will be suspended in our dessert, giving it a lovely texture. The other half you can save for garnish or, you know, just snack on them while you cook. No judgment here.
Step 2: Make the Base
In a small bowl, sprinkle the gelatin powder over the cold water. Give it a quick stir and let it sit for about 5-10 minutes. It will “bloom,” meaning it will absorb the water and become all jiggly. This step is crucial for ensuring your gelatin dissolves smoothly without lumps.
While the gelatin is blooming, combine the reserved lychee syrup, coconut milk (NIH), heavy cream, and granulated sugar in a medium saucepan. Heat it over medium heat, stirring gently until the sugar is completely dissolved. You don’t want it to boil—just get it hot and steamy. A gentle simmer is perfect.
Once the mixture is hot, remove it from the heat. Add the bloomed gelatin and stir until it has completely dissolved into the hot liquid. It should disappear completely.
Step 3: Chill and Set
Now, stir the chopped lychees into your warm dessert base.
Carefully pour the mixture into your desired serving dishes. You can use small ramekins, glass cups, or even a single larger mold. I love using clear glasses so you can see the pretty pieces of lychee suspended inside.
Place your desserts in the refrigerator and let them chill for at least 4 hours, or until they are completely firm. Overnight is even better if you have the time. This is the perfect make-ahead step.
Step 4: Garnish and Serve
Right before you’re ready to serve, take the desserts out of the fridge. This is where you can get creative! Top them with some fresh raspberries for a pop of color and tartness, a few fresh mint leaves for aroma, or a sprinkle of toasted coconut flakes for a bit of crunch.
Serve chilled and enjoy the compliments that are sure to come your way!
Tips for the Perfect Lychee Dessert
A few extra pointers can take your dessert from great to absolutely unforgettable.
- Don’t Boil the Milk: When heating your coconut milk mixture, be careful not to let it come to a rolling boil. Boiling can sometimes cause the coconut milk to separate or curdle, and we want a silky-smooth texture.
- Adjust Sweetness: Canned lychees can vary in sweetness. Always taste your syrup before adding all the sugar. You might find you need a little less or even a little more, depending on your preference.
- Get Creative with Molds: Don’t have ramekins? No problem! Silicone muffin liners, teacups, or small bowls work great. If you use a larger mold, you can dip the bottom in warm water for a few seconds to help release it onto a plate, just like a classic panna cotta.
A Note on Fresh vs. Canned Lychees
I often get asked if fresh lychees can be used in this recipe, and the answer is yes, absolutely! But there are a few things to keep in mind.
| Feature | Canned Lychees | Fresh Lychees |
| Convenience | Winner. They’re peeled, pitted, and ready to go. The syrup is a huge flavor bonus. | Requires peeling and pitting, which can be time-consuming. |
| Flavor | Consistent, sweet, and floral. The syrup is intensely flavored. | More delicate and nuanced. Can vary in sweetness and flavor depending on ripeness. |
| Texture | Softer, more tender texture from the canning process. | Firmer, with a pleasant “snap” when you bite into them. |
| Availability | Available year-round in most supermarkets. | Seasonal, typically available in the summer months. |
How to Adapt the Recipe for Fresh Lychees:
If you want to use fresh lychees, you’ll need about 1.5 to 2 pounds to get enough fruit. You’ll also need to make a simple syrup to replace the canned syrup. To do this, just combine 1.5 cups of water with 3/4 cup of sugar in a saucepan, bring to a simmer until the sugar dissolves, and then let it cool. You can even infuse it with a few lychee skins for extra flavor!
