Lychee Rosewater Panna Cotta

This refreshing and fragrant dessert is a modern take on panna cotta. The use of coconut milk and rosewater gives it a unique and exotic flavor, while the addition of lychee adds a touch of sweetness and texture. This dessert is perfect for any occasion, and it's sure to impress your guests.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 can (13.5 ounces) full-fat coconut milk
• 1/2 cup rosewater
• 1/4 cup honey
• 1/4 cup cold water
• 2 teaspoons unflavored gelatin
• 1 cup fresh or canned lychees, peeled and pitted
• Rose petals, for garnish (optional)

Instructions

1. In a medium saucepan, combine the coconut milk, rosewater, and honey. Bring to a simmer over medium heat, stirring occasionally.
2. In a small bowl, whisk together the cold water and gelatin. Let sit for 5 minutes, or until the gelatin has softened.
3. Add the gelatin mixture to the coconut milk mixture and stir until the gelatin has dissolved.
4. Remove from heat and let cool slightly.
5. Divide the panna cotta mixture among 4 ramekins or molds.
6. Refrigerate for at least 4 hours, or overnight.
7. To serve, dip the ramekins in hot water for a few seconds to loosen the panna cotta.
8. Invert the ramekins onto plates and garnish with lychees and rose petals, if desired.