If you think a truly stunning, tropical dessert is something you can only get at a fancy restaurant, I’m about to change your mind. Seriously. Forget complicated recipes with a million steps. We’re about to make a lychee coconut milk dessert that is so creamy, so refreshing, and so ridiculously simple, you’ll be making it all summer long. This isn’t just another easy dessert; it’s a little slice of vacation on a spoon.
Honestly, the first time I made this, I couldn’t believe how little effort it took. It has the elegant, wobbly texture of a classic panna cotta but with a vibrant, fruity twist that’s completely irresistible. It’s a no-bake wonder that sets up in the fridge, making it the perfect thing to whip up on a hot day when turning on the oven feels like a crime.
So, if you’re ready for a dessert that looks like it took hours but only requires a few minutes of active prep time, you’re in the right place.
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What is Lychee Panna Cotta?
Okay, let’s clear something up. “Panna cotta” sounds super fancy, doesn’t it? It’s Italian for “cooked cream.” Traditionally, it’s a dessert made from sweetened cream thickened with gelatin. The result is this silky, smooth custard that you can unmold onto a plate. It’s delicate, rich, and a perfect canvas for all sorts of flavors.
Our version, this lovely lychee panna cotta, takes that beautiful concept and gives it a tropical makeover. Instead of heavy cream, we’re using rich, velvety coconut milk (and sometimes a splash of coconut cream for extra decadence). And instead of a simple vanilla flavor, we’re infusing it with the sweet, floral taste of lychee. It’s essentially a tropical pudding that has all the elegance of the Italian classic but with the fun, bright flavors of Southeast Asia. You get a dessert that is both familiar and excitingly new.
Recommended Ingredients
Organic Coconut Milk Full Fat
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365 by Whole Foods Market, Organic Sugar
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Lychee Coconut Milk Dessert
A mouth-watering and creamy Italian dessert infused with the tropical flavors of lychee and coconut milk, perfect for a dinner party.
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
Ingredients
1 tin lychees
400ml coconut milk
2 stems lemongrass
250ml whipping or double cream
2 tbsp caster sugar
5 gelatine leaves
Oil for greasing
Instructions
1. Using a blender blitz the lychees along with the juice and put into a saucepan.
2. Add the coconut milk to the lychees. Bash the lemongrass to release their flavour and add to the coconut milk mixture. Bring to a gentle simmer then cover the saucepan and switch off the heat. Allow the lemongrass to infuse for half an hour or so.
3. Soak the gelatine leaves in a little water for five minutes until softened.
4. Strain the coconut milk and return the mixture back on a low to medium heat. Make sure you do not boil the mixture.
5. Add the caster sugar, cream and gelatine leaves to the warm coconut milk. Squeeze the gelatine leaves of excess water and before you add them. Continue to stir until all the gelatine leaves dissolves.
6. Remove from heat. Using kitchen paper, or a pastry brush very lightly oil the ramekin.
7. Pour the coconut milk mixture into the moulds.
8. Allow to cool before putting into the refrigerator. Refrigerate for at least 4 hours or until set.
Notes
Ensure you do not boil the coconut milk mixture to prevent it from separating.
For a perfectly smooth texture, you can strain the mixture before pouring it into the moulds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Italian, Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 22g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Why You’ll Love This Recipe
You know when you find a recipe that just works? This is one of them. It’s bound to become a staple in your dessert rotation, and here’s why:
- It’s Unbelievably Easy: There’s no complex technique here. If you can stir things in a pot, you can make this. It’s a true beginner-friendly dessert recipe.
- A Perfect No-Bake Treat: On those sweltering summer days, the last thing anyone wants to do is preheat an oven. This is a no bake lychee dessert that comes together on the stovetop and chills to perfection in the fridge.
- Crowd-Pleasing Flavor: The combination of sweet, floral lychee and creamy coconut is a match made in heaven. It’s sophisticated enough for a dinner party but simple enough for a weeknight treat.
- So Versatile: As you’ll see in our variations section, this recipe is a fantastic starting point. You can tweak it, add to it, and really make it your own.
Ingredients You’ll Need
The beauty of this dessert is its simplicity. You don’t need a laundry list of ingredients to create something amazing.
For the Lychee Coconut Base
- Full-Fat Coconut Milk (USDA): This is the star of the show, so don’t skimp! Use the canned, full-fat kind. It provides the rich, creamy texture we’re after. The stuff in a carton is too thin.
- Canned Lychees in Syrup: You’ll need one can. We’re going to use both the fruit and that delicious syrup it’s packed in. The syrup provides most of the sweetness and lychee flavor.
- Gelatin or Agar-Agar Powder: This is what gives our dessert its signature wobble. Unflavored gelatin (IFT) is the traditional choice, but agar-agar is a fantastic vegan alternative.
- Sugar (Optional): Give your lychee syrup a taste. Canned lychees vary in sweetness, so you might want to add a tablespoon or two of sugar if you have a sweet tooth.
- A Pinch of Salt: It sounds weird, but a tiny bit of salt makes all the other flavors pop. Don’t skip it!
Optional Garnishes
- Toasted Coconut Flakes
- Fresh Mint Sprigs
- Lime Zest
- Diced Fresh Mango or Passionfruit
Step-by-Step Instructions
Ready? Let’s make this happen.
- Bloom the Gelatin: First things first. Pour about a quarter cup of cold water into a small bowl and sprinkle the gelatin powder over the top. Let it sit for about 5-10 minutes. It will absorb the water and get all wrinkly and weird-looking. This is called “blooming,” and it’s key to a smooth dessert without any grainy bits. If you’re using agar-agar, you can skip this and add it directly to the pot.
- Warm the Liquids: While the gelatin is doing its thing, drain the syrup from your can of lychees into a saucepan. Add the full-fat coconut milk and the optional sugar. Heat it over medium heat, stirring gently, until it’s warm and the sugar has dissolved. You don’t want it to boil—just get it steamy.
- Melt the Gelatin: Once the coconut milk mixture is warm, take it off the heat. Add the bloomed gelatin and stir until it has completely dissolved. If you’re using agar-agar, you’ll want to bring the mixture to a simmer for a minute or two to activate it.
- Prepare the Lychees: Take a few of the whole lychees from the can and place one or two at the bottom of your serving glasses or ramekins. This gives a nice little surprise at the end. Finely chop the remaining lychees.
- Combine and Chill: Stir the chopped lychees into the warm coconut milk mixture. Carefully pour the mixture into your prepared glasses or ramekins.
- Patience is a Virtue: Cover them with plastic wrap and pop them in the fridge. They’ll need at least 4 hours to set completely, but overnight is even better. The waiting is the hardest part, I promise.
Tips for the Best Results
I’ve made this dessert more times than I can count, and I’ve learned a few things along the way. Here are my top tips to make sure your lychee coconut dessert is perfect every single time.
- Don’t Boil the Coconut Milk: Overheating coconut milk can cause it to separate or curdle. A gentle warming is all you need to dissolve the sugar and gelatin.
- Taste Before You Pour: The sweetness of canned lychees can vary a lot between brands. Always taste the mixture before you add the gelatin. Adjust the sugar level until it’s just right for you. It should be slightly sweeter than you’d like, as the flavor will mellow a bit when chilled.
- For an Ultra-Smooth Texture: If you’re a perfectionist, you can pour the mixture through a fine-mesh sieve before pouring it into your glasses. This will catch any tiny bits of undissolved gelatin or fruit pulp, guaranteeing a silky-smooth finish.
- Get Creative with Molds: You don’t have to use ramekins! Silicone muffin molds, teacups, or even small glass jars work beautifully. If you want to unmold the dessert, just lightly grease your mold with a neutral oil before filling.
Flavor Variations
Once you’ve mastered the basic recipe, it’s so much fun to play around with it. This dessert is incredibly adaptable. Here are a few ideas to get you started:
- Add a Hint of Citrus: A little bit of lime or lemon zest stirred into the mixture before chilling adds a wonderful brightness that cuts through the richness of the coconut.
- Go for a Rose-Lychee Vibe: A tiny drop of rosewater (and I mean tiny, that stuff is potent!) gives the dessert a beautiful, floral, and slightly exotic flavor that pairs perfectly with lychee.
- Introduce Other Fruits: Fold in some diced mango, passionfruit pulp, or raspberries along with the chopped lychees for a more complex tropical fruit medley.
- Make it a Coconut Jelly: If you want a firmer, more jelly-like texture, you can add an extra half-teaspoon of gelatin or agar-agar. This creates a delightful coconut jelly that’s still creamy but with more of a classic jello feel.
- Spice it Up: A pinch of ground cardamom or ginger in the warming coconut milk can add a lovely, subtle warmth that complements the tropical flavors beautifully.
How to Serve This Dessert
Presentation is half the fun! Since this dessert is so simple, a little garnish goes a long way. Serve it chilled, straight from the fridge. Right before serving, top it with some toasted coconut flakes for crunch, a sprig of fresh mint for color, or some fresh diced mango for an extra pop of fruity flavor.
If you’ve set it in a mold, you can unmold it by dipping the bottom of the mold in warm water for about 10-15 seconds. Then, place a serving plate on top and invert it. It should slide right out!
Storage Instructions
This is a great dessert to make ahead of time. It will keep well in the refrigerator, covered, for up to 3 days. The texture might get a little firmer the longer it sits, but it will still be delicious. I don’t recommend freezing it, as the texture can become icy and unpleasant upon thawing.
I’ve been sharing recipes for over a decade, and my philosophy has always been that good food doesn’t need to be complicated. It just needs to be made with a little bit of care. This recipe is a perfect example of that. It’s a simple, elegant dessert that feels special, and I hope it brings a little bit of tropical sunshine to your kitchen.
