Panna cotta with lychee and coconut milk

Panna cotta with lychee and coconut milk

Preparation: 15 minutes + 3 hours refrigeration
Cooking Time:
Servings: 4


  • 500 ml (2 cups) canned coconut milk
  • 3 tbsp sugar
  • 2 cans of M’Lord lychees, drained
  •  1 tsp agar-agar powder
  • For the raspberry compote:
  • 170 gr (6 oz) raspberries, cut into fine pieces
  • 2 tbsp sugar


  1. Pour the coconut milk, sugar, lychees and agar-agar into a blender and blend until smooth.
  2. Pour into a saucepan and bring to a boil.
  3. Heat over medium-high heat and letting the cream simmer for 2 minutes, stirring constantly with the whisk (make sure the mixture does not overflow).
  4. Let it cool to room temperature and pour into serving glasses.
  5. Refrigerate for 3 hours, or until the cream is completely cool and firm.
  6. In the meantime, prepare the raspberry compote: Put raspberries and sugar in a saucepan. Bring to a boil and let stew for 2 minutes on high heat. Mix well (with a blender if desired). Allow to cool to room temperature and store in the refrigerator.
  7. When serving, spread the raspberry compote over the cream.