Directions
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
