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    Home » Desserts Recipes

    Coffee Jelly Recipe

    Published: Jan 9, 2024 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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.

    Coffee Jelly with cream in a bowl.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More gelatin or gulaman recipes
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Coffee Jelly
    Water and coffee liqueur or vanilla extract are not in the photo.

    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.

    Blooming the gelatin in a bowl.

    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.

    Making the coffee in a cup.

    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.

    Pouring the hot coffee over the bloomed gelatin.

    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.

    Pouring the jelly mixture to set in a shallow dish.

    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.

    Cut jelly cubes on a spatula.

    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.

    Adding coffee liqueur to the cream mixture and whisking it together.

    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.

    Assembling the Coffee Jelly in a bowl.

    Enjoy your homemade Coffee Jelly dessert!

    Coffee Jelly in a bowl mixed with cream mixture.

    Recipe FAQs

    What is Coffee Jelly?

    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.

    Can I use brewed coffee?

    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.

    Why bloom the gelatin?

    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 dessert recipes you may like

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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Coffe Jelly

    Coffee Jelly

    A delicious dessert with black coffee set into a jiggly jelly using gelatin or gulaman, then paired with a smooth and creamy mixture.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Filipino, Japanese
    Diet: Gluten Free
    Cook Time: 15 minutes minutes
    Chill Time: 4 hours hours
    Total Time: 4 hours hours 15 minutes minutes
    Servings: 4
    Calories: 385kcal
    Author: Nora Rey
    Cost: $4-$5

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 385kcalCarbohydrates: 37gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 68mgPotassium: 287mgSugar: 35gVitamin A: 977IUVitamin C: 1mgCalcium: 152mgIron: 0.3mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Yana

      January 21, 2024 at 11:57 pm

      5 stars
      Love this! So simple but great

      Reply
      • Nora Reyes

        January 22, 2024 at 10:46 pm

        Hi Yana, I'm so happy to hear that. Thank you so much!

        Reply
    5 from 1 vote

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