Coffee Jello

Difficulty Easy

Bouncy, jiggly squares of bittersweet coffee. Lusciously light, sweetened milk. Coffee Jello is the dessert you didn’t know you were craving.

3 glasses of coffee jello staggered on marble board with pitcher of sweet milk on the side

If you can make jello from a box, you can make this dessert. Coffee Jello is so fun and simple to make!

Why Coffee Jello?

Coffee and dessert are such nice ways to end the meal. In the hot summer months, Coffee Jello combines the two and makes such a fun dessert!

Jiggly, wobbly squares of jello. Lightly sweetened, creamy milk. And that gorgeous ombre color!

Coffee Jello is also easy. The night before, make the jello and mix together the sweetened milk. That’s it! When it’s time to serve, simply pour the sweet milk over the jello squares.

Coffee Jello is the perfect dessert when friends come over. Or for any occasion, really.

multiple glasses of coffee jello and sweet milk on white marble board
close up of 3 cups of coffee jello with pitcher of sweet milk on the side


  • Gelatin. Oddly, powdered Gelatin comes in two sizes: teeny tiny (packets of 2 1/4 tsps) or ginormous (2 cup box). The small packets can be found in the baking aisles of standard supermarkets. However, I found the large box to be a better value so that’s what I purchased. I found it easily at my local Asian grocery store (specifically, T & T).
  • Sugar. To lightly sweeten the coffee jello cubes.
  • Sweetened Condensed Milk. A delicious canned milk that is thicky, syrupy, and rich. Typically served with Vietnamese coffee or drizzled on top of Bingsu. I recommend the Vietnamese brand Longevity (pictured below).
  • Milk. To combine with the sweetened condensed milk. Any kind of milk will work. Soy, rice, oat, almond, skim, 1%, 2%, whole (homo), or even half and half. The goal is to balance out the sweetness and make the milk more light and pourable.
  • Coffee. My recipe calls for strongly brewed regular coffee. You’ll need some for the jello and some for serving (for the ombre effect).


  1. Make Coffee Jello. Whisk hot coffee, gelatin, and sugar until completely dissolved in a large bowl. Pour into an 8×8 pan and chill for at least 4-6 hours but preferably overnight.
  2. Cube jello. When firm, cut into squares and carefully place into clear glasses.
  3. Make sweet milk. Whisk 1 can of sweetened condensed milk with 1 cup milk of your choice. Pour over individual glasses until (almost) full.
  4. Create an ombre effect. Top with a little extra coffee to achieve an ombre. Serve with spoons and enjoy!

PRO Tips:

  • Chill sweet milk. For the coldest, creamiest drink! Make in advance and chill in the fridge for a few hours.
  • Use 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 coffee flavor really shines through. Or, use Cold Brew coffee which is steeped overnight.
  • Coffee Maker servings DO NOT EQUAL standard measuring cup servings! 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.
multiple glasses of coffee jello


Can I make this in advance?

Yes, Coffee Jelly is best made the day before. Make the jello and let it set overnight. Mix together the sweetened condensed milk with regular milk and chill in the fridge. When it’s time to serve, add jello cubes to glasses and fill with sweet milk. Top with additional chilled coffee for the ombre effect!

How long will Coffee Jello keep in the fridge?

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.

More Dessert Inspiration:

cup of coffee jello and sweet milk on white cutting board

Coffee Jello

The Subversive Table | Lis Lam
Bouncy, jiggly squares of bittersweet coffee. Lusciously light, sweetened milk. Coffee Jello is the dessert you didn't know you were craving.
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 10 minutes
Course Dessert
Cuisine Asian
Servings 6


  • 8×8 square pan
  • small pitcher (for sweet milk)


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


Coffee Jello

  • In a large bowl, whisk together hot coffee, gelatin, and sugar in a large until completely dissolved.
  • Pour into 8×8 square pan and chill for at least 4-6 hours, preferably overnight.
  • 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 and milk until smooth and fully combined. 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.
  • 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.
Keyword coffee, jello
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