Ingredients
Method
Heat the coconut milk:
- Pour coconut milk into a small saucepan. Add sugar and stir over low heat until dissolved. Do not let it boil.
Bloom the agar-agar:
- Sprinkle agar-agar powder over 2 tablespoons of water. Let sit for 2–3 minutes.
Combine and cook:
- Add the agar-agar mixture to the warm coconut milk. Stir for 3–4 minutes until completely dissolved. Remove from heat and mix in vanilla extract and rose water.
Pour into molds:
- Carefully pour the mixture into ramekins or serving glasses. Let cool to room temperature, then refrigerate for at least 3 hours until set.
Prepare the topping:
- Chop lychees and mix with sugar if needed. Spoon over set panna cotta.
Garnish and serve:
- Decorate with edible rose petals and optional fruit toppings. Serve chilled.
Notes
- You can prepare this dessert a day ahead and add toppings just before serving.
- Adjust the sweetness of the lychee topping depending on how sweet your lychees are.
- Agar-agar sets faster than gelatin. Don’t worry if it seems firm at first—it will soften slightly in the fridge.
- Try alternative fruit toppings for variety, like raspberries or pomegranate seeds.