Coffee Jelly is a refreshing dessert that turns black coffee into a jiggly jelly using gelatin or gulaman (agar agar), then served with a sweetened cream. It is easy and simple to make, perfect for a quick coffee-flavored dessert without much fuss.
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Ingredients you'll need
Notes and substitutions
- Unflavored gelatin: For the coffee jello, I used 4 envelopes (0.25-ounce or 2 ½ teaspoons each) of Knox gelatin powder (clear and granulated). Feel free to use another brand or substitute with gulaman or agar agar powder, which sets a bit firmer than traditional gelatin.
- Instant coffee: I used instant coffee granules which quickly dissolves in hot water. If you prefer, you can use espresso powder or freshly brewed coffee. Adjust the amount to your taste.
- Heavy cream: I used heavy cream for a rich, creamy texture. You can use whipped cream for a fluffier texture, light cream for a ligher version, or another dairy of your choice.
How to make this recipe
Step 1: Bloom the gelatin
In a large bowl, combine the contents of 4 clear, unflavored gelatin envelopes with 1 cup of cold water. Let it sit for about a minute. The gelatin will soak up the water and expand, a step called "blooming." This helps it dissolve smoothly later on.
Step 2: Make the coffee
In a separate bowl, combine 2 tablespoons of instant coffee, ¼ cup sugar (adjust to taste), and 2½ cups of boiling water. Stir until completely dissolved.
NOTE: I've used ½ cup less water than the package recommends for a slightly firmer texture. Feel free to adjust the water amount to your preference and refer to the gelatin package for guidance.
Step 3: Make the coffee jelly
Pour the hot coffee mixture over the bloomed gelatin. Keep whisking until the gelatin is fully dissolved and the mixture is smooth.
PRO TIP: Boiling water is key to dissolving the gelatin properly. If the gelatin hasn't fully dissolved, briefly microwaving the mixture for about 30 seconds should do the trick.
Step 4: Set the coffee jelly
Pour the mixture into a shallow dish (I used an 8x8-inch) or into serving cups, depending on how you'd like to present it. Let it cool down to room temperature, then cover with plastic wrap. Refrigerate until it sets, which should take about 3-4 hours.
Step 5: Cut the coffee jelly
After the coffee jelly has fully set and is firm, take it out of the fridge. Use a sharp knife to carefully cut the gelatin into small, bite-sized cubes.
Step 6: Make the cream mixture
In a bowl, combine 1 cup of heavy cream, ½ cup of condensed milk, and a tablespoon of coffee liqueur or a teaspoon of vanilla extract. Lightly whisk just until it thickens and has slightly increased in volume, but stop before it reaches soft peaks to maintain a pourable consistency.
Step 7: Assemble
Place the coffee gelatin cubes in serving glasses or a large serving dish. Pour the sweetened cream over the gelatin cubes. Chill in the refrigerator until ready to serve.
Enjoy your homemade Coffee Jelly dessert!
Recipe FAQs
Coffee Jelly is a dessert that originated in Japan, made with coffee-flavored gelatin. It has gained popularity in the Philippines, where it's served with something creamy, reflecting the Filipino love for sweet, coffee-flavored treats.
Absolutely! Freshly brewed coffee works great. Just swap it in for the water, measuring out 2½ cups, the same as you would if you were using instant coffee.
Blooming makes sure the gelatin dissolves smoothly, without any lumps, so your coffee jelly turns out nice and even.
More gelatin or gulaman recipes
- Cathedral Window Jelly: A colorful dessert made with multi-colored gelatin or gulaman cubes set in a creamy gelatin base, resembling stained glass windows.
- Buko Pandan: A refreshing treat with young coconut (buko) and pandan-flavored gulaman, nata de coco, and sago mixed with cream and condensed milk.
- Sago at Gulaman: A sweet drink or dessert with gulaman, sago, grass jelly, and arnibal or brown sugar syrup.
- Mango Gelatin: A refreshing dessert with ripe mango puree set with gelatin in a creamy gelatin mixture.
- Halo-Halo: Shaved ice mixed with various sweetened fruits, beans, jellies, and tubers, often topped with Leche Flan, ice cream, and pinipig.
Other drinks and cold treats you may like
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📖 Recipe
Coffee Jelly
Equipment
- Shallow dish (8x8-inch or a bit larger) or serving cups
- Whisk
Ingredients
For the coffee jelly
- 4 (0.25-ounce) envelopes of Knox gelatin or any clear, unflavored gelatin see note
- 2½ cups boiling water
- 1 cup cold water
- 2 tablespoons instant coffee adjust to taste; see note
- ¼ cup sugar adjust to taste
For the sweetened cream
- 1 cup heavy cream
- ½ cup condensed milk adjust to taste; sub: sugar
- 1 tablespoon coffee liqueur (like Kahlúa) or use 1 teaspoon vanilla extract optional
Instructions
- In a large bowl, sprinkle the contents of 4 clear, unflavored gelatin envelopes over 1 cup of cold water. Let it sit for about a minute. The gelatin will absorb the water and swell, a process known as blooming, which ensures it dissolves evenly later.
- In a separate bowl, dissolve 2 tablespoons of instant coffee and ¼ cup sugar (adjust to taste) in 2½ cups of boiling water.NOTE: I've used ½ cup less water than the package recommends for a slightly firmer texture. Feel free to adjust the water amount to your preference and refer to the gelatin package for guidance.
- Pour the hot coffee mixture over the bloomed gelatin. Whisk continuously until the gelatin is fully dissolved and the mixture is smooth.PRO TIP: Boiling water is key to dissolving the gelatin properly. If the gelatin hasn't fully dissolved, briefly microwaving the mixture for about 30 seconds should do the trick.
- Pour the mixture into a baking dish (I used an 8x8-inch) or into small cups, depending on how you'd like to present it. Let it cool to room temperature. Cover and refrigerate until it sets, about 3-4 hours. Once set, cut the gelatin into cubes.
- In a bowl, combine heavy cream, condensed milk, and a tablespoon of coffee liqueur or a teaspoon of vanilla extract. Lightly whisk just until it thickens and has slightly increased in volume, but stop before it reaches soft peaks to maintain a pourable consistency.
- To assemble, place the coffee gelatin cubes in serving glasses or a serving dish. Pour the cream mixture over the gelatin cubes. Chill until ready to serve.
Notes
- Unflavored gelatin: For the coffee jello, I used 4 envelopes (0.25-ounce or 2 ½ teaspoons each) of Knox gelatin powder (clear and granulated). Feel free to use another brand or substitute with gulaman or agar agar powder, which sets a bit firmer than traditional gelatin.
- Instant coffee: I used instant coffee granules which quickly dissolves in hot water. If you prefer, you can use espresso powder or freshly brewed coffee. Adjust the amount to your taste.
- Heavy cream: I used heavy cream for a rich and creamy texture. You can use whipped cream for a fluffier texture, light cream for a ligher version, or another dairy of your choice.
Yana says
Love this! So simple but great
Nora Reyes says
Hi Yana, I'm so happy to hear that. Thank you so much!