I created Coffee Jellies in cute individual cups, layering black and milk coffee and topping them with chopped jelly cubes to invite a closer look.

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I fell for this Coffee Jelly the first time I chopped up cubes and dropped them into small glass cups, the strong brewed coffee shimmering under a creamy layer, with a drizzle of sweetened condensed milk tying it together. It’s kind of like Viet Coffee Jelly but less fussy, perfect if you’re into Coffee Jellies shown off in tiny servings.

I promise it’s surprisingly playful, not just another coffee thing, there are little surprises with every spoonful. You’ll want to make it on repeat, or at least once, just to see why I won’t stop talking about it.

Ingredients

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Strong brewed coffee: Provides bold flavor, antioxidants, negligible calories, mildly bitter, wakes you up.
Granulated sugar: Adds sweetness and body, mostly carbs, no real nutrients, use less if you want.
Gelatin: Sets the jelly, mostly protein, low calories, gives wobbly texture, not plant based.
Whole milk: Creamy, adds protein and fat, makes milk layer rich, not low calorie.
Sweetened condensed milk: Very sweet, thick, lots of carbs and fat, gives the milk layer richness.
Instant coffee (optional): Boosts coffee flavor without calories, use sparingly, can taste strong or bitter.
Pinch of salt: Heightens flavor, balances sweetness, virtually no nutrition, tiny amount does wonders.
Whipped cream topping (optional): Adds light fat and sweetness, makes it decadent, ups the calories a lot.

Ingredient Quantities

2 cups (480 ml) strong brewed coffee, cooled

1/3 cup (about 70 g) granulated sugar

1 envelope (2 1/4 tsp / 7 g) unflavored powdered gelatin

3 tbsp cold water

1 cup (240 ml) whole milk, i usually use full fat

3 tbsp sweetened condensed milk (adjust to taste)

1 tsp instant coffee (optional, for a stronger milk coffee layer)

Pinch of salt (optional)

Whipped cream or extra condensed milk for topping (optional)

How to Make this

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1. Sprinkle 1 envelope (2 1/4 tsp / 7 g) powdered gelatin over 3 tbsp cold water in a small bowl, let it bloom for 5 minutes so it gets spongy.

2. Reserve about 1/2 cup of the 2 cups strong brewed coffee and heat it gently in a small saucepan with 1/3 cup granulated sugar until the sugar dissolves and the liquid is hot but not boiling.

3. Remove the hot coffee from heat, stir in the bloomed gelatin until it fully dissolves, then pour that back into the remaining
1.5 cups of cooled brewed coffee and stir to combine. Don’t boil the gelatin or it will lose strength.

4. Pour the coffee mixture into a shallow dish (8×8 pan or similar) for faster setting, or into a mold if you prefer, then refrigerate until firm, about 2 hours or overnight.

5. While the jelly is setting, warm 1 cup whole milk with 3 tbsp sweetened condensed milk, 1 tsp instant coffee (optional for extra kick) and a pinch of salt in a small saucepan, whisk until the instant coffee and condensed milk dissolve. Heat just until warm, do not boil, then let cool to room temp or chill briefly. Adjust sweetness to taste.

6. When the jelly is firm, cut it into small cubes about 1/2 inch. If you set the jelly in individual cups instead of a slab, skip cutting and just spoon cubes or chunks into each cup.

7. Place a generous amount of coffee jelly cubes into each serving cup, then gently pour the cooled milk mixture over the cubes so you get layers of black and milk coffee.

8. Sprinkle extra chopped jelly cubes on top for texture, and finish with whipped cream or an extra drizzle of condensed milk if you like it richer.

9. Chill the assembled cups at least 30 minutes before serving so everything settles and the milk layer cools.

10. Quick tips: bloom gelatin first, always dissolve gelatin in hot liquid, dont pour piping hot milk over set jelly or it may melt, and taste the milk mixture before pouring so you can tweak sweetness.

Equipment Needed

1. Small bowl for blooming the gelatin, helps it get spongy
2. Measuring spoons and measuring cups, for the water, sugar and milk amounts
3. Small saucepan (you’ll need one for the hot coffee and one for warming milk, or use the same and wash between)
4. Whisk, to dissolve sugar and mix the milk layer smooth
5. Heatproof spoon or silicone spatula, for stirring and scraping up the gelatin
6. Shallow 8×8 baking dish or silicone mold, for setting the coffee jelly faster
7. Sharp knife and cutting board, to cube the set jelly into 1/2 inch pieces
8. Serving cups and small spoons, plus a bowl for extra chopped cubes and a ladle or pourer to add the milk layer

FAQ

Q: How long does the jelly need to set
A: After you dissolve the bloomed gelatin into the warm coffee, let it cool to room temp then chill in the fridge. It usually firms up in 2 to 4 hours, but for best texture wait 3 to 4 hours. If you try to hurry it it wont be fully set.

Q: How do I bloom and dissolve the gelatin properly
A: Sprinkle the gelatin over the 3 tbsp cold water and let it sit 2 to 3 minutes so it blooms. Then stir it into a few tablespoons of hot coffee or warm milk until fully dissolved before mixing into the rest of the liquid. Dont boil gelatin or it can lose strength.

Q: Can I make the milk layer stronger or use instant coffee
A: Yes. Dissolve that 1 tsp instant coffee in about 1 tbsp hot water or a little warmed milk first, then mix into the whole milk and condensed milk. Taste and add more condensed milk if you want it sweeter. This gives a bolder creamy coffee layer without changing the jelly texture.

Q: Can I make this dairy free or gelatin free
A: You can use plant based gelatin like agar agar, but it behaves differently and needs boiling to activate. Follow the agar package directions, and note the texture will be a bit firmer and less bouncy than gelatin. For dairy free use coconut milk or another full fat plant milk and adjust sweetness since flavors vary.

Q: Whats the best way to cut or unmold the jelly for serving
A: For cubes chill the set jelly then turn the container onto a cutting board and slice with a sharp knife warmed under hot water and dried between cuts. For unmolding run a hot towel or briefly dip the outside of ramekins in warm water to loosen before inverting. This avoids squishing the jelly.

Q: How long can I store coffee jelly and can I freeze it
A: Keep it covered in the fridge for 3 to 4 days. Texture slowly changes so eat it fresh. Freezing is not recommended, it will get watery and mushy when thawed.

Coffee Jelly (Easy Homemade Coffee Dessert) Recipe Substitutions and Variations

2 cups (480 ml) strong brewed coffee
- Espresso or concentrated cold brew: use about 1/2 cup espresso diluted with 1 1/2 cups water for similar strength, gives a bolder flavor.
- Instant coffee dissolved in hot water: 2 to 3 tbsp instant coffee stirred into 2 cups water, easy and quick.
- Decaf coffee: same volume if you want no caffeine, flavor will be a bit milder.
1/3 cup (about 70 g) granulated sugar
- Honey or maple syrup: about 1/4 cup to replace 1/3 cup sugar, they add flavor and liquid so taste as you go.
- Coconut sugar: swap 1:1, gives a caramel note and similar texture.
- Granulated erythritol or monk fruit blend: use according to package conversion, this keeps it lower calorie but texture may be slightly different.
1 envelope (2 1/4 tsp / 7 g) unflavored powdered gelatin
- Agar-agar powder: use about 1 tsp per cup of liquid, boil briefly to dissolve, it sets firmer and less wobbly than gelatin.
- Gelatin sheets: roughly 1 sheet equals about 1 tsp powdered gelatin, soak then melt into warm liquid, same mouthfeel as powder.
- Konjac powder or pectin: possible if you know how to use them, they need different prep and pectin usually wants more sugar.
1 cup (240 ml) whole milk
- Half and half or light cream: use same amount for a richer, silkier milk layer.
- Full fat coconut milk: 1:1 swap for dairy free, gives a creamy texture and mild coconut note.
- Oat milk or soy milk: 1:1 swap for dairy free, works fine though the layer may be a touch softer.

Pro Tips

1) Bloom and dissolve the gelatin carefully. Let it sit until spongy, then fully melt it in the hot coffee bit by bit so you dont end up with gritty bits or weakened gel. If you see any undissolved specks, give the hot coffee a quick gentle whisk, not a boil.

2) Chill the milk mixture well before pouring. Even slightly warm milk will soften the jelly and make the layers go sloppy. If you want extra richness, swap 1/4 cup of the milk for heavy cream or stir in a tablespoon more condensed milk, then taste and adjust.

3) Cut and handle the jelly smartly. Chill the set jelly until very firm, use a wet sharp knife for cleaner cubes, and pop the pan briefly in warm water on the outside to loosen if needed. For individual servings skip cutting and spoon chunks out, it saves time and looks rustic.

4) Balance texture and flavor at assembly. Keep the milk cold and pour gently so cubes stay intact, and add a pinch of salt to the milk to make the coffee notes pop. Finish with a light whipped cream or a small drizzle of condensed milk right before serving so it looks fresh.

Coffee Jelly (Easy Homemade Coffee Dessert) Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

I created Coffee Jellies in cute individual cups, layering black and milk coffee and topping them with chopped jelly cubes to invite a closer look.

Servings

servings

Calories

150

kcal

Equipment: 1. Small bowl for blooming the gelatin, helps it get spongy
2. Measuring spoons and measuring cups, for the water, sugar and milk amounts
3. Small saucepan (you’ll need one for the hot coffee and one for warming milk, or use the same and wash between)
4. Whisk, to dissolve sugar and mix the milk layer smooth
5. Heatproof spoon or silicone spatula, for stirring and scraping up the gelatin
6. Shallow 8×8 baking dish or silicone mold, for setting the coffee jelly faster
7. Sharp knife and cutting board, to cube the set jelly into 1/2 inch pieces
8. Serving cups and small spoons, plus a bowl for extra chopped cubes and a ladle or pourer to add the milk layer

Ingredients

2 cups (480 ml) strong brewed coffee, cooled
1/3 cup (about 70 g) granulated sugar
1 envelope (2 1/4 tsp / 7 g) unflavored powdered gelatin
3 tbsp cold water
1 cup (240 ml) whole milk, i usually use full fat
3 tbsp sweetened condensed milk (adjust to taste)
1 tsp instant coffee (optional, for a stronger milk coffee layer)
Pinch of salt (optional)
Whipped cream or extra condensed milk for topping (optional)

Directions

Sprinkle 1 envelope (2 1/4 tsp / 7 g) powdered gelatin over 3 tbsp cold water in a small bowl, let it bloom for 5 minutes so it gets spongy.
Reserve about 1/2 cup of the 2 cups strong brewed coffee and heat it gently in a small saucepan with 1/3 cup granulated sugar until the sugar dissolves and the liquid is hot but not boiling.
Remove the hot coffee from heat, stir in the bloomed gelatin until it fully dissolves, then pour that back into the remaining
5 cups of cooled brewed coffee and stir to combine. Don’t boil the gelatin or it will lose strength.
Pour the coffee mixture into a shallow dish (8×8 pan or similar) for faster setting, or into a mold if you prefer, then refrigerate until firm, about 2 hours or overnight.
While the jelly is setting, warm 1 cup whole milk with 3 tbsp sweetened condensed milk, 1 tsp instant coffee (optional for extra kick) and a pinch of salt in a small saucepan, whisk until the instant coffee and condensed milk dissolve. Heat just until warm, do not boil, then let cool to room temp or chill briefly. Adjust sweetness to taste.
When the jelly is firm, cut it into small cubes about 1/2 inch. If you set the jelly in individual cups instead of a slab, skip cutting and just spoon cubes or chunks into each cup.
Place a generous amount of coffee jelly cubes into each serving cup, then gently pour the cooled milk mixture over the cubes so you get layers of black and milk coffee.
Sprinkle extra chopped jelly cubes on top for texture, and finish with whipped cream or an extra drizzle of condensed milk if you like it richer.
Chill the assembled cups at least 30 minutes before serving so everything settles and the milk layer cools.
Quick tips: bloom gelatin first, always dissolve gelatin in hot liquid, dont pour piping hot milk over set jelly or it may melt, and taste the milk mixture before pouring so you can tweak sweetness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.