Coffee Jelly

Coffee Jelly: Coffee Gelatin Cubes in Sweet Cream

Coffee jelly is firm, lightly bitter coffee gelatin cut into cubes and served in sweet milk and cream over ice. It is a cool, grown-up dessert that pairs well with a rich Christmas meal.

About Coffee Jelly

Coffee jelly is a refreshing dessert from Japan that became popular in the Philippines and is now sold in cafes and made at home for parties. The jelly is firm and a little bitter from the coffee, and the sweet, creamy milk it floats in balances it.

It is one of the easiest desserts for a big gathering. The jelly is made a day ahead, cut into cubes and assembled in minutes, and it uses only a few ingredients.

Ingredient notes

• Instant coffee: dissolves quickly and gives a strong flavor. Use a good-quality brand, since the taste carries through.
• Gelatin powder: sets the jelly. Unflavored powder gives a tender, clear cube.
• Condensed milk and all-purpose cream: the sweet, creamy sauce.
• Evaporated milk: loosens the cream so the jelly floats.

Tips for the best Coffee Jelly

1. Bloom the gelatin. Soak it in cold water first so it dissolves smoothly.
2. Make the coffee strong. Weak coffee turns pale and flat once chilled.
3. Chill overnight. The jelly sets firm and cuts cleanly.
4. Serve over ice. The sauce is very sweet and tastes best cold.

What to serve with Coffee Jelly

Serve in tall glasses with crushed ice and sauce. It is a good light dessert after Pork Hamonado, Kare-Kare or other heavy holiday dishes.

Variations and substitutions

• Milk tea jelly: use strong tea instead of coffee.
• With tapioca: add cooked tapioca pearls to the glass.
• Less sweet: reduce the sugar in the jelly or use plain milk instead of condensed.
• Iced coffee jelly drink: put the cubes in a glass of iced milk coffee.

Storing and reheating

Keep the jelly covered in the refrigerator for up to 4 days. Mix the cream and ice only when serving.