Do you enjoy all things coffee? On a hot summer day, this cooled coffee jelly is a refreshing treat. Serve with a dollop of coconut whipped cream and an aromatic coffee bean.
Coffee Jelly is a delightful Japanese treat that is popular in Japan and other Asian nations. It’s typically made with black coffee, gelatin powder, and sugar, but I replaced the gelatin with agar agar powder to make it vegetarian-friendly.
This light dessert can be served solid in glass dishes, as I did today, or you can pour the coffee mixture into a baking pan, cut into cubes, and serve in a bowl. These half-translucent cubes of coffee jelly are sometimes added to milkshakes, ice cream floats, or sundaes for extra flavor and texture, and they make the sweets even more aesthetically pleasing.
Whipped cream on top of coffee jelly is one of my favorite ways to serve it. Looking for a more nutritious option? Instead, try it with a couple tablespoons of half-and-half or coconut cream. You can also make a sundae out of it by adding vanilla ice cream or flavored coffee cream.
Coffee jelly is commonly served in many Japanese restaurants and cafes, and it is also available in supermarkets and convenience stores in individual plastic cups. This coffee jelly recipe, on the other hand, is really simple to create, and I hope you will give it a try at home!
More MGF Recipes to Enjoy
Ingredients You Will Need
How to Make Coffee Jelly
Servings: 4 Mini Trifles | Course: Dessert
Garnish: Coconut Whipped Cream, Dairy-Free Creamer, Mint leaf
Prep: 5 Minutes | Marinade: 2 Hours | Cook: 25 Minutes
Time needed: 30 minutes.
- In a small saucepan, combine water and agar agar powder. Whisk them together and bring the liquid to a boil over high heat.
- Once boiling, turn down the heat to simmer. Add sugar, coffee, and stir occasionally for 2 minutes. Remove from the heat and let cool for 5 minutes.
- Pour into serving dishes. With a spoon, remove any bubbles on the surface and discard. Once the coffee jelly cools down completely, cover in plastic wrap and allow it to set in the refrigerator for 4-5 hours.
- When ready to serve, Garnish with coconut whipped cream, mint leaf, and a coffee bean. Grab a spoon and Enjoy!