If you think a rich, creamy, and elegant panna cotta is impossible without dairy, this recipe is about to change your mind. We’re talking about a dessert that’s silky, fragrant, and so ridiculously impressive your friends will think you’ve secretly attended culinary school. This is the ultimate vegan lychee panna cotta, a no-bake dessert that tastes like a tropical dream. It’s the kind of treat that’s perfect for a warm evening, a fancy dinner party, or honestly, just a Tuesday when you deserve something special.
This isn’t just any panna cotta recipe. It’s a creamy coconut dessert that celebrates the delicate, floral sweetness of lychee, all while being completely dairy-free. Let’s get into it.
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What is Vegan Lychee Panna Cotta?
So, what’s the fuss about? Traditionally, panna cotta is an Italian dessert meaning “cooked cream.” It’s basically sweetened cream set with gelatin (FDA). It’s known for its delicate wobble and smooth, luxurious texture.
Our version, however, gets a plant-based glow-up. We swap the heavy cream for full-fat coconut milk, which gives it an incredible richness and a subtle tropical vibe. Instead of gelatin, we use agar agar (ScienceDirect), a magical seaweed-derived ingredient that sets the dessert perfectly without any animal products. The result is a light, refreshing, and entirely vegan panna cotta that’s just as decadent as the original. The lychee adds a burst of sweet, slightly perfumed flavor that makes this a truly unforgettable treat.
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Vegan Lychee Panna Cotta Recipe
A festive, four-ingredient vegan lychee panna cotta that’s surprisingly easy to make. This creamy Italian-inspired dessert uses coconut milk and agar agar for a perfect, gelatin-free set.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
2 (14-oz) cans full-fat coconut milk
¼ cup sugar
1 tsp agar agar powder
1 vanilla bean, seeds scraped
1 cup canned lychees in syrup, drained and chopped
1 Tbsp lemon juice
Instructions
1. Add coconut milk, sugar, and agar agar powder to a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the pot.
2. Bring the mixture to a simmer over medium/high heat for about 3 minutes, whisking often.
3. Remove the vanilla pod. Pour the mixture into 6 individual serving bowls or ramekins.
4. Set in the fridge to cool for at least 1 hour, or until firm.
5. While the panna cotta is chilling, prepare the topping by mixing the chopped lychees with lemon juice.
6. Serve the panna cotta in the bowls or invert them onto plates, then top with the lychee mixture.
Notes
Ensure the coconut milk and agar agar mixture comes to a full simmer to activate the agar properly.
For a smoother texture, you can blend the coconut milk and sugar before heating.
This dessert can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 121
- Sugar: 10g
- Sodium: 17mg
- Fat: 7.5g
- Saturated Fat: 6.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Why You’ll Love This Vegan Lychee Panna Cotta Recipe
Honestly, there are so many reasons to fall head-over-heels for this recipe.
- It’s unbelievably easy. Seriously. If you can stir things in a pot, you can make this. It feels fancy, but the effort is minimal.
- No oven required! This is a completely no-bake dessert, which makes it a lifesaver during warmer months or when your oven is already occupied.
- Perfectly creamy and smooth. We’re talking melt-in-your-mouth texture. The combination of coconut milk and agar agar creates a firm but silky set that is just divine.
- It’s naturally dairy-free and vegan. This recipe is for everyone, whether you’re plant-based or just looking for a lighter dessert option. It’s an inclusive treat that doesn’t compromise on flavor.
- It looks stunning. Served in elegant glasses with a simple garnish, this creamy panna cotta looks like it came from a high-end restaurant. It’s your secret weapon for impressing guests.
Ingredients
Let’s talk about what you’ll need. The ingredient list is refreshingly short and simple.
For the Panna Cotta
- Full-Fat Coconut Milk: This is non-negotiable! For the best creamy panna cotta, you need the richness of full-fat coconut milk from a can. The light version just won’t give you that luxurious texture.
- Canned Lychees in Syrup: We’ll be using both the fruit and the syrup. The syrup infuses the panna cotta base with that beautiful lychee flavor.
- Agar Agar Powder: This is our vegan setting agent. Make sure you get the powder, not the flakes, as they have different strengths.
- Granulated Sugar: Just enough to sweeten the deal. You can adjust this to your taste, of course.
- A splash of Rose Water (Optional): A little bit of rose water beautifully complements the floral notes of the lychee. It’s not essential, but it adds a lovely, fragrant touch.
For the Lychee Topping
- Reserved Lychees: The chopped fruit from the can.
- Lime Juice: A little squeeze of fresh lime juice cuts through the sweetness and brightens everything up.
- Mint Leaves: For garnish and a pop of fresh flavor.
How to Make Vegan Lychee Panna Cotta
Ready to make some magic? It’s simpler than you think.
Step-by-Step Instructions
- Prep Your Molds: Start by lightly greasing your desired molds or glasses (ramekins, small glass bowls, or even wine glasses work well) with a neutral oil like coconut or vegetable oil. This will help the panna cotta release easily if you plan to unmold it. If you’re serving directly in the glasses, you can skip this.
- Blend the Base: Drain the canned lychees, reserving both the fruit and the syrup separately. Pour the lychee syrup into a blender along with the full-fat coconut milk and sugar. Blend for about 30 seconds until everything is smooth and combined.
- Activate the Agar Agar: Pour the coconut-lychee mixture into a small saucepan. Sprinkle the agar agar powder over the surface and whisk it in immediately to prevent clumps.
- Heat it Up: Place the saucepan over medium heat. Bring the mixture to a gentle boil, whisking constantly. Once it starts to bubble, reduce the heat to a simmer and continue to cook for about 2 minutes, still whisking. This step is crucial to activate the agar agar.
- Pour and Chill: Carefully pour the hot mixture into your prepared molds or glasses. Let them cool on the counter for about 20-30 minutes before transferring them to the refrigerator. Let them chill for at least 4 hours, or until fully firm.
- Prepare the Topping: While the panna cotta is chilling, finely chop the reserved lychee fruit. Toss it in a small bowl with a squeeze of fresh lime juice.
- Serve: Once set, you can either serve the panna cotta in its glass or unmold it onto a plate. To unmold, carefully run a thin knife around the edge and invert it onto a plate. Top with the chopped lychee mixture and a few fresh mint leaves.
Expert Tips for the Perfect Texture
- Don’t Skip the Boil: You must bring the agar agar mixture to a full boil for it to set properly. A common mistake is just warming it up, which won’t work. Simmering for 2 minutes ensures it’s fully activated.
- Whisk, Whisk, Whisk: Agar agar can clump easily. Whisk it into the cold liquid before you apply heat, and keep whisking as it comes to a boil. This guarantees a silky smooth, not lumpy, finish.
- Taste Before You Set: Before you pour the mixture into molds, give it a quick taste (be careful, it’s hot!). This is your last chance to adjust the sweetness.
- Patience is Key: Don’t rush the chilling process. The panna cotta needs several hours to set completely. Trying to serve it too early will result in a soupy mess.
Serving Suggestions
This vegan lychee panna cotta is a star on its own, but a little accessorizing never hurts!
- With a Crunch: Serve it with some crunchy, buttery shortbread cookies or biscotti for a lovely textural contrast.
- Berry Nice: A handful of fresh raspberries or sliced strawberries on top adds a beautiful pop of color and a tart counterpoint to the sweet lychee.
- Go Nuts: A sprinkle of toasted pistachios or slivered almonds adds a delightful crunch and nutty flavor.
- Saucy Finish: A drizzle of raspberry coulis or even a simple passion fruit syrup would be fantastic. For more ideas on fruit pairings, check out [our guide to tropical fruits].
Variations and Substitutions
Once you master the basic panna cotta recipe, feel free to get creative. This dessert is a wonderful canvas for other flavors.
- Mango Tango: Swap the lychee syrup and fruit for mango puree to create a delicious vegan mango panna cotta. Top with fresh diced mango.
- Spiced Coconut: Omit the lychee and add a pinch of ground cardamom and a tiny grating of fresh ginger to the coconut milk base for a warming, spiced version.
- Pandan Power: Infuse the coconut milk with a pandan leaf while it heats up for a fragrant, Southeast Asian twist.
- Chocolate Dream: For a richer dessert, dissolve a few tablespoons of cocoa powder into the coconut milk. This would be delicious paired with a cherry compote. You might also like [another amazing vegan dessert recipe] for chocolate lovers.
- Coffee Kick: Add a shot of strong espresso to the base mixture for a coffee-flavored panna cotta.
Storing Instructions
This is a great make-ahead dessert. You can store the panna cotta, covered, in the refrigerator for up to 4 days. It’s best to add the fresh fruit topping just before serving to keep it from getting watery. I wouldn’t recommend freezing it, as the texture can become icy and unpleasant upon thawing.
