Enchanting Lychee-Coconut Panna Cotta

Allergens

Dairy, Soy (in cornstarch)

Ingredients

• 1 cup coconut milk
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup heavy cream
• 3 lychees, peeled and sliced
• Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine coconut milk, sugar, and cornstarch whisk until the mixture is smooth.
2. Add vanilla extract and stir well.
3. Over low heat, bring the mixture to a gentle simmer while constantly stirring.
4. Once simmered, remove from heat and allow to cool for 5 minutes.
5. Stir in heavy cream and mix until fully incorporated.
6. Divide half of the lychee slices among two dessert dishes or glasses, then pour the panna cotta mixture on top.
7. Chill the desserts in the refrigerator for at least 3 hours, or until set.
8. Before serving, gently warm the remaining lychee slices in a pan with a bit of sugar.
9. Arrange the warmed lychee slices on top of each panna cotta and garnish with fresh mint leaves.

Chef’s Insight

To enhance the tropical feel, consider using coconut-scented serving dishes or glasses.

Notes

Ensure the lychees are well-drained before using in this recipe.