In a small pot, add in water and agar agar powder.
Whisk together the water and agar agar on medium-high heat until it dissolves completely. Bring the mixture to a boil.
Next, add in the sugar and instant coffee into the agar agar mixture on a simmer. Whisk everything together for about 2 minutes and remove from the heat.
Transfer the coffee jelly mixture into a Pyrex measuring cup to prevent spillage when pouring into trifle bowls or stemless wine glasses.
Grab your choice of glassware for the coffee jelly. We used mini trifle bowls, but stemless wine or martini glass would work too!
Pour the coffee jelly mixture into the glasses. With a spoon, remove any bubbles on top.
Allow the coffee jelly mixture to cool completely before refrigerating them.
Once chilled, top off with coconut whipped cream and a splash of your choice of milk to enjoy!