Coffee Jelly
This Japanese-style coffee jelly is cool, gently bitter, and easy to make with brewed coffee and powdered gelatin. Serve it in cubes with cream, milk, or a little sweetened condensed milk for a simple make-ahead dessert.
Total
20 min
Servings
4 servings
Level
Easy
Coffee jelly is a chilled dessert made from sweetened coffee set with gelatin. It is especially popular in Japan, where it is often served in cafés with cream, milk, or ice cream.
The texture should be firm enough to cut into cubes, but still tender when you spoon it up. Use coffee you enjoy drinking, because its flavor comes through clearly.
This recipe uses powdered gelatin, which is easy to find in many grocery stores. You will “bloom” it first, which just means soaking it in cold water so it dissolves smoothly later.
01What you'll need
Ingredients
8 items · 4 servings
- 1 tablespoon powdered unflavored gelatin
- 1/4 cup cold water
- 2 cups hot brewed coffee, strong but not burnt
- 1/4 cup granulated sugar, or to taste
- Pinch of fine salt
- 1/2 teaspoon vanilla extract, optional
- 1/2 cup half-and-half, milk, cream, or oat milk, for serving
- Sweetened condensed milk or simple syrup, for serving, optional
02How to make it
Step-by-step
1. Bloom the gelatin
Sprinkle the powdered gelatin evenly over the cold water in a small bowl. Let it sit for 5 minutes. The mixture will look thick and wrinkly; this is normal and helps the gelatin melt without lumps.
2. Sweeten the coffee
Pour the hot brewed coffee into a medium heatproof bowl or small saucepan. Stir in the sugar and salt until the sugar dissolves. Taste carefully and add a little more sugar if you want a sweeter jelly.
3. Melt in the gelatin
Add the bloomed gelatin to the hot coffee. Stir for 1 to 2 minutes, until the gelatin fully dissolves. If the coffee has cooled too much, warm the mixture gently over low heat, but do not boil it.
4. Add vanilla if using
Stir in the vanilla extract, if you like. It softens the coffee flavor, but the jelly is also good without it.
5. Pour and cool
Pour the mixture into an 8-inch square pan, loaf pan, or 4 small serving glasses. Let it cool at room temperature for about 15 minutes, until it is no longer hot.
6. Chill until set
Cover the pan or glasses and refrigerate for at least 4 hours, or until the jelly is firm. For the neatest cubes, chill it overnight.
7. Cut into cubes
If you used a pan, run a thin knife around the edge. Cut the jelly into small cubes with a knife, or scoop it with a spoon for a softer look.
8. Serve with cream
Divide the coffee jelly among glasses or bowls. Pour over half-and-half, milk, cream, or oat milk. Add a drizzle of sweetened condensed milk or simple syrup if you want it richer or sweeter.
03From our kitchen
Cook's tips
- Make it ahead: Coffee jelly is a great make-ahead dessert. Prepare it up to 2 days before serving and keep it covered in the refrigerator.
- Storage: Store plain coffee jelly in an airtight container in the fridge for up to 4 days. Add milk or cream only when serving, because dairy can thin out and dull the flavor over time.
- Coffee choice: Use brewed coffee that tastes good to you. Medium or dark roast works well. Avoid coffee that tastes burnt, because chilling can make harsh flavors stand out.
- Sweetness: The jelly tastes less sweet once cold. If you like café-style desserts, taste the coffee mixture before chilling and sweeten it a touch more than you would drink it.
- Gelatin swap: For a vegetarian version, use agar-agar powder instead of gelatin, but follow the package directions. Agar must usually be boiled for a short time to set properly, and the texture will be firmer and less bouncy.
- Serving swaps: Try evaporated milk, coconut milk, vanilla ice cream, coffee creamer, or a spoonful of whipped cream. For a stronger dessert, serve the cubes in iced coffee or a latte-style drink.
Cook's note
If your jelly does not set after 4 hours, the gelatin may not have fully dissolved, or the coffee mixture may have been too diluted. Chill it overnight before deciding it failed. If it is still liquid, gently rewarm the mixture, stir in 1 teaspoon bloomed gelatin, and chill again.
04Frequently asked
Questions & answers
Can I make coffee jelly with instant coffee?
Yes. Dissolve enough instant coffee in 2 cups hot water to make a strong cup you enjoy. Then add the sugar, salt, and bloomed gelatin as written.
Can I use decaf coffee?
Yes. Decaf coffee works well and is a good choice if you are serving this later in the day or to anyone avoiding caffeine.
Why is my coffee jelly rubbery?
Too much gelatin can make the jelly rubbery. Measure level tablespoons, and do not pack the powder. If you prefer a softer set next time, reduce the gelatin to 2 1/2 teaspoons.
Why did my gelatin clump?
Gelatin can clump if it is dumped into hot liquid dry. Always sprinkle it over cold water first and let it bloom for 5 minutes before adding it to the hot coffee.
Can I freeze coffee jelly?
Freezing is not recommended. Gelatin desserts can turn watery and grainy after thawing. Keep coffee jelly in the refrigerator instead.
05Keep cooking
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