Coffee Jelly

Coffee Jelly, a simple Japanese dessert made with 4 basic ingredients:  water, gelatin, coffee and sugar.  Essentially, it's just a coffee flavored jello!

What makes it interesting is the countless variations which it can be served.  

Coffee Jelly

Recipe by Ariel J of Mandaluyong City

This recipe is my take on the popular Japanese dessert - I made it  creamy, a perfect meal finale!

I started by adding  the the plain unflavored gelatin in water slowly for the gelatin to absorb the water before bringing to a boil.  It is important to dissolve the gelatin in ambient or room temperature water otherwise it will be lumpy and not dissolve properly.

Next is to add the instant coffee and sugar.  Then I transfer the liquid to a rectangular pan to cool down and set before cutting into 1 inch cubes.

Here is where the fun begins --  coming up with our own creative adaptation of this dessert:

- instead of Bubble tea,  why not substitute the tapioca pearls with coffee jelly? 

- instead of mais con yelo,  substitute the sweet corn with coffee jelly?

And my choice is to add in a mixture of condensed milk and heavy cream(or Nestle's all purpose cream), just like that on a Filipino Fruit Salad

While some people end their meals with a hot cup of coffee, why not try to finish off with a chilled coffee jelly dessert?

Try it! It's pretty simple to make!


1 pack Unflavored Gelatin (Mr. Gulaman) 25 g

Mr Gulaman

2 tablespoon Instant Coffee or Instant Espresso

3/4 cup Sugar

1 can Condensed milk (250 ml)

1 pack All-Purpose Cream (250 ml) or Heavy Cream

1 1/2 liters Water

How to Make

1. Dissolve the gelatin in 1 1/2 liters room temperature water.

2. Bring to a boil.

3. Add the sugar and instant coffee until thoroughly dissolved.

4. Transfer in a shallow container to spread about 1 inch thick. Let the mixture cool down, then refrigerate to set.

5. Once the gelatin sets, cut into cubes.

6. In a separate container, blend together the all-purpose cream and condensed milk.

7. Add the cubed coffee jelly and refrigerate for at least 4 hours.

8. Serve chilled.

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