Ingredients: For Coconut Panna Cotta • 1 cup coconut milk • 3/4 cup fresh cream • 4 tablespoons sugar • 1 vanilla pod, split and seeds scraped • 1 teaspoon agar agar powder • 1 teaspoon kewra water For Litchi Compote • 1 cup litchis, peeled • 2 tablespoons sugar • 1 tablespoon water • 1 teaspoon lime juice • 1/2 teaspoon cornstarch mixed with 1 tablespoon water (slurry) Method: 1. In a saucepan, combine coconut milk, fresh cream, and sugar. 2. Add the split vanilla pod and scraped seeds to the pan. 3. Heat the mixture over medium heat until it begins to simmer. 4. Add agar agar powder and stir well, letting it boil for 2–3 minutes until fully dissolved. 5. Remove from heat and stir in kewra water. 6. Strain the mixture and pour into moulds or serving glasses. 7. Refrigerate for 4–5 hours until set. 8. In a small pan, boil sugar and water together. 9. Add the peeled litchis and lime juice, and simmer for 3–4 minutes. 10. Stir in the cornstarch slurry and cook until the compote thickens slightly. 11. Remove from heat and let it cool completely. 12. Unmould or serve the chilled panna cotta directly in the glass. 13. Spoon litchi compote on top before serving #coconut #pannacotta #coconutpannacotta #desserts #easydessertsrecipes