A delicious dessert that’s easy to make and even more fun to serve: Japanese Coffee Jelly! Black coffee is mixed with gelatin to create cubes of coffee jello. Pour sweetened milk on top. A great dessert that is creamy, not too sweet, and full of bold coffee flavor! Plus, the jiggly cubes of coffee jelly are so fun to eat!
What is Coffee Jelly?
Coffee Jelly is a Japanese dessert made of cubed coffee jello and cold, creamy milk. In Japan, it is a popular dessert at cafes and coffee shops. And can be found even in convenience stores! Also known as Coffee Jello, it’s a unique and refreshing dessert. Great for hot weather. And so delicious! Similar to other Japanese desserts, the flavor is not too sweet. The perfect balance of bold coffee flavor and creamy, lightly sweetened milk.
As a bonus, Coffee Jello is so fun and simple to make! If you can make jello from a box, you can make this dessert. Brew strong coffee and combine with gelatin powder and sugar. Chill in the fridge so the jello can set. When chilled, cut into cubes of jelly.
Serve in small bowls or short, clear glasses that can be held in your hand. And spoons! Similar to bubble tea, the coffee jelly cubes are enjoyed while drinking the sweetened creamy milk.
Instead of serving coffee and dessert at the end of the meal, why not serve this coffee jelly dessert instead? Such a fun dessert or drink to enjoy!
Ingredients
- Black Coffee. My recipe calls for strongly brewed regular coffee. You can use instant coffee powder but the flavor won’t be as rich. Make sure to reserve enough coffee for serving (to create the ombre effect!).
- Gelatin. Powdered unflavored gelatin works to create that firm yet jiggly texture. It is an animal collagen and comes from animal bones. Look for it at Asian grocery stores or regular grocery stores. It comes in two sizes: teeny tiny (packets of 2 1/4 tsps) or ginormous (2 cup box). Traditionally, agar agar is used to make this Japanese dessert. But for ease and convenience, my recipe calls for gelatin.
- Sugar. To lightly sweeten the coffee jello cubes.
- Sweetened Condensed Milk. A delicious canned milk that is thick, syrupy, and rich. Typically served with Vietnamese coffee or drizzled on top of Bingsu. I recommend the Vietnamese brand Longevity (pictured below).
- Milk. Choose the milk of your choice. Whole milk or Half-and-Half makes it especially creamy. But it’s also very good with 2%, 1%, or skim milk. Any plant-based milk also tastes very good in this recipe: soy, rice, oat, or almond milk. The goal is to balance out the sweetness and make the milk lighter and pourable.
How to make Coffee Jelly
- Make Jello. Whisk hot coffee, gelatin, and sugar until completely dissolved in a large bowl. Pour coffee mixture into an 8×8 pan or a baking dish and chill for at least 4-6 hours but preferably overnight.
- Cube jello. When firm, cut into squares. Use a spatula to gently release the bottom of the cubes from the pan.
- Make sweet milk. Whisk 1 can of sweetened condensed milk with 1 cup of milk of your choice. Chill for at least 2 hours.
- Assemble dessert. In a clear glass or bowl, add cubed jello. Pour sweetened milk until 80% full. To create an ombre effect, add a little cold coffee on top. Serve with spoons and enjoy!
PRO Tips:
- Chill milk. For the coldest, creamiest drink, serve with cold milk! Chill the sweetened milk in the fridge for a few hours.
- Make strongly brewed coffee! When black coffee is chilled, it loses its potency and flavor. Make extra strong coffee (I add 1.5x the amount of coffee grounds — not quite double) so the rich coffee flavor really shines through. Or, use Cold Brew coffee which is steeped overnight.
- NOTE: Coffee maker serving sizes differ. The measurement for a coffee maker does not match standard measuring cup amounts. In other words, 4 cups in real life will not equal 4 cups according to the coffee maker measurements.
How to serve:
Coffee Jelly is such a pretty dessert! I recommend serving in individual serving dishes. I recommend clear glasses or glass bowls. Make it even more festive by serving in cocktail glasses such as Martini or Champagne glasses.
For a more indulgent dessert, add a scoop of vanilla or coffee ice cream. Or fresh whipped cream.
For an adult-only cocktail, add a shot of Kahlua or Bailys Irish cream.
FAQ:
Yes, Coffee Jelly can be made in advance. In fact, it’s best made the day before, as the sweetened milk needs time to chill.
The jello squares should keep in the fridge, tightly covered, for 2-3 days. The sweetened milk will keep longer, about 5-7 days. Store in separate containers. I do not recommend storing the jello and milk in the same container, as the jello will lose its shape and dissolve.
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Easy Japanese Coffee Jelly (Coffee Jello) Dessert Recipe
Equipment
- 8×8 square pan
- small pitcher (for sweet milk)
Ingredients
Coffee Jello
- 4 cups hot coffee strongly brewed
- 2 Tbsp sugar
- 3 Tbsp gelatin
Sweet Milk
- 1 300 ml/10 oz can sweetened condensed milk
- 1 cup milk any kind will do (I used almond milk)
To serve:
- 1 cup cold coffee optional, for ombre effect
Instructions
Coffee Jelly
- In a large bowl, whisk together hot coffee, gelatin, and sugar in a large until completely dissolved.
- *Don't forget to make additional 1 cup hot coffee and chill in the fridge for ombre effect when serving.
- Pour into 8×8 square pan and chill for at least 4-6 hours, preferably overnight. there's no need to grease the pan.
- When firm and completely chilled, cut into squares and carefully place into individual glasses or small bowls.
Sweet Milk
- Whisk 1 can Sweetened Condensed Milk into milk of your choice until smooth and fully combined. Chill for 2 hours. When ready to serve, transfer into a small pitcher for serving.
To Serve
- Place coffee jello into individual cups/bowls. Pour sweet milk over jello squares and serve immediately with spoons and extra sweet milk in pitcher.
- Optional: To make your coffee jello ombre, fill about 3/4 of the way with sweet milk. Top with a little extra coffee, gently stir, and serve.
To store:
- The jello squares should keep in the fridge, tightly covered, for 2-3 days. The sweetened milk will keep longer, about 5-7 days. Store in separate containers. I do not recommend storing the jello and milk in the same container, as the jello will lose its shape and dissolve.
Notes
-
- Chill milk. For the coldest, creamiest drink! Make in advance and chill in the fridge for a few hours.
-
- Make strong brewed coffee! When coffee is chilled, it loses its potency and flavor. Make extra strong coffee (I add 1.5x the amount of coffee grounds — not quite double) so the rich coffee flavor really shines through. Or, use Cold Brew coffee which is steeped overnight.
-
- NOTE: Coffee maker servings sizes all differ. Depending on your coffee maker, serving sizes or portions will vary. The measurement on the side of the coffee maker does NOT match standard measuring cup amounts. In other words, 4 servings specified by the coffee maker manufacturer DO NOT equal 4 cups in real life.
- Serve in clear glasses or glass bowls so people can see the dessert from the side. Make it even more festive by serving in cocktail glasses such as Martini or Champagne glasses.
- For a more indulgent dessert, add a scoop of vanilla or coffee ice cream. Or lightly sweetened whipped cream.
- For an adult-only cocktail, add a shot of Kahlua or coffee-flavored liquor.
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