This Japanese coffee jelly is a fun and refreshing dessert!
It’s lightly sweet, packed with coffee flavor, and has a soft, bouncy texture.
It’s the perfect treat for coffee lovers—delicious on its own or topped with whipped cream or ice cream.
Plus, it’s super easy to make!
What You’ll Need
Ingredients:
- 2 cups brewed coffee (strong or your favorite blend)
- 1 tablespoon unflavored gelatin
- 2 tablespoons warm water
- 3 tablespoons sugar
- Whipped cream (for topping, optional)
- Sweetened condensed milk (for topping, optional)
Pro Tips
✔ Use strong coffee! A bold brew (like espresso or dark roast) gives the best flavor.
✔ Bloom the gelatin properly so it dissolves smoothly—no clumps!
✔ Chill completely before cutting the jelly; it needs time to set.
✔ Make it your own! Swap sugar for honey or top with vanilla ice cream.
Tools Needed
- Small bowl
- Saucepan
- Whisk
- Square dish or container (for setting the jelly)
- Knife (for cutting the jelly)
Substitutions & Variations
- Sugar alternatives: Use honey, maple syrup, or a sugar-free option.
- Decaf option: Works great with decaf coffee!
- Dairy-free: Skip the whipped cream or use coconut cream.
- Sweeter version: Increase sugar to 4 tablespoons.
Instructions
1. Bloom the Gelatin
In a small bowl, mix the unflavored gelatin with warm water. Let it sit for 5 minutes until it becomes thick and gel-like.
2. Heat the Coffee & Dissolve the Sugar
In a saucepan over low heat, add the brewed coffee and sugar. Stir gently until the sugar is fully dissolved. Do not let it boil!
3. Add the Gelatin
Turn off the heat and add the bloomed gelatin to the warm coffee. Whisk well until completely dissolved.
4. Pour & Chill
Pour the coffee mixture into a square dish or container. Let it cool slightly, then refrigerate for at least 3 hours or until fully set.
5. Cut Into Cubes
Once set, use a knife to cut the jelly into small cubes.
6. Serve & Enjoy!
Scoop the coffee jelly cubes into serving glasses. Top with whipped cream and a drizzle of sweetened condensed milk.
Leftovers & Storage
- Store leftover coffee jelly in an airtight container in the fridge for up to 3 days.
- Keep the toppings separate and add them right before serving.
Time to Enjoy!
This Japanese coffee jelly is simple, refreshing, and absolutely delicious.
Whether you enjoy it plain, with whipped cream, or over ice cream, it’s a perfect treat for any coffee lover.
Give it a try and let me know how it turned out in the comments! 😊
