Viral Vietnamese Lychee Panna Cotta (Khúc Bạch Vải)
Vietnamese lychee panna cotta (khúc bạch vải) is a simple coconut milk dessert with fresh lychees. This viral Vietnamese treat is light, refreshing, and not too sweet.
Ingredients
- 15-20 lychees, peeled and seeds removed from the top
- ½ packet gelatin, about ½ Tbsp, mixed with ⅓ cup warm water
- 3 Laughing Cow cheese packets
- 1 cup coconut milk
- 3 Tbsp sugar, adjust to taste
Instructions Start Cooking
- Peel the lychees and remove the seeds using a small knife or kitchen scissors. Line the lychees in an airtight container and set aside.15-20 lychees
- In a small bowl, combine the gelatin and water. Stir briefly and let it bloom while you prepare the milk mixture.½ packet gelatin
- Open the Laughing Cow cheese packets and place them in a separate medium bowl. Use a spoon or spatula to break up the cheese until softened.3 Laughing Cow cheese packets
- In a medium saucepan over low heat, combine the coconut milk and sugar. Cook, stirring occasionally, until the sugar dissolves and the mixture is warm and just beginning to steam (do not boil).1 cup coconut milk, 3 Tbsp sugar
- Pour the warm coconut milk mixture over the softened cheese and stir until smooth and fully combined. Add the bloomed gelatin and stir until dissolved.
- Carefully pour the mixture over the lychees. Refrigerate for at least 3 hours, or overnight, until fully set before serving.
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