Coffee Jelly with coffee-flavored gelatin generously drizzled with sweetened cream for a simple yet impressive dessert everyone is sure to love! It’s a fun and delicious way to get your caffeine fix!
I am not really into drinking coffee like G who has to have at least 2 to 3 cups black in the morning to start his day right but I do love the aroma and taste of this liquid gold in both sweet and savory dishes. In fact, I have a long list of coffee-flavored favorites I make often. If you’re in the mood for an intense caffeine fix, check out my espresso royale icebox cake, coffee ribs, no-churn coffee brickle ice cream, baby back ribs with coffee-whiskey BBQ sauce and espresso toffee cookies recipes on my Onion Rings and Things blog and make sure to hop back here for the ultimate coffee indulgence, coffee jelly.
The first time I tried coffee jelly was during a trip to Japan many years ago and it took but one bite of the melt-in-your-mouth gelatin drenched in sweet cream for me to be completely hooked. It was all the craze back then, every bake shop, restaurant or convenience store in the country sold one version or another of this dessert.
If you’ve been to Japan, you know everything there is outrageously expensive and prized to the roof. I clearly remember sitting in a quaint Tokyo coffee shop, relishing my very first taste of coffee jelly, and almost choking on the last spoonful when I got the bill. $5 for a verrry small cup and that was in 1997!
As much as I loved the jiggly concoction and wanted more than a teeny weeny container, my cheap butt couldn’t stand the thought of coughing up another $5 for a gelatin dessert I could just as easily and cheaply make at home.
Coffee jelly is such a quick and easy treat to make, it’s all a matter of dissolving the gelatin in very hot strong coffee, allowing it to cool and firm up, and drizzling the set gelatin with sweetened cream. Seriously, the hardest part of this recipe is the wait!
I like Knox for my coffee jelly and use about 4 cups of strong coffee to achieve the texture I like. Please make sure to check your package instructions on how much liquid is recommended for that particular brand. I add about 1/2 cup of sugar to the gelatin but feel free to decrease or omit altogether if you want to cut down on the sweetness and want more of the coffee taste.
You can pour the gelatin mixture into a baking dish to harden and then cut into cubes when ready to serve or use individual clear glass cups and top with the cream when gelatin is set to achieve a “cup of coffee” effect. Either way, this coffee jelly is a fun dessert everyone (except the kiddos unless you want them jumping all over the place) is sure to love. Enjoy!
Watch the video and see how easy it is to make this delicious coffee dessert:
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 box (1 ounce) unflavored gelatin (I used Knox)
- 4 cups water
- 2 tablespoons instant coffee
- 1/2 cup sugar
- 1 can (14 ounces) condensed milk
- 1 can (12.8 ounces) table cream
Instructions
- In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar. Stir until dissolved.
- In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom.
- Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.
- Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set.
- In a bowl, combine condensed milk and table cream. Stir until blended.
- Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened cream. Garnish with whipped cream, if desired. Serve cold.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Ning says
Why is the coffee does not set? I’ve followed the instructions exactly. 😞
Lalaine Manalo says
I am sorry the recipe didn’t work well for you. Did you measure the ingredients correctly? Change in the amounts of liquid use will affect how the gelatin set. What brand did you use? Some brands require more or less amounts than the recipe.
Cara says
Hi,
Do u use colored gelatin? Or transparent one?
Thanks 😊
Lalaine Manalo says
I use clear gelatin 🙂
Linda says
The Nestles table cream you used..is that the same as dry powdered Coffeemate?
Lalaine Manalo says
Hi Linda! No, they are not the same. You can usually find it in Filipino/Asian grocery stores.
Clarizze says
Is it okay to not use all purpose cream?
Lalaine Manalo says
Yes, you can use all-purpose cream 🙂
Emilyn says
Thanks Ma’am Lalaine for this refreshing recipe. I loved it. I made it and my kids and their friends loved it. Some even take home some of it so no left overs for me. Thank you again.
Lalaine Manalo says
You’re welcome, Emilyn. I am glad everyone liked it. It’s my favorite desserts, especially now that the weather is getting warmer 🙂
Myra Javier says
Ang sarap tlga neto . Gumawa ako neto kahapon, grabe dabest tlga. meron pa ngaun sa bahay.
Lalaine Manalo says
It’s really good, isn’t it, Myra?
wendy says
what kind of instant coffee do.you use?
Lalaine says
I used Folgers coffee 🙂
Josie says
Is table cream the same with all puspose cream?? Thanks
Lalaine says
Yes, table cream is the same as the Nestle’s all-purpose cream 🙂
Geraldine C. Anacleto says
Tnk u very much for your wonderful recipe😍
I’ve just tried it for my ate’s birthday😇
Lalaine says
Yay! I am glad you enjoyed it. Belated Happy Birthday to your ate 🙂