COFFEE JELLY DESSERT

[SunKat]

This Vegan Coffee Jelly Dessert features cubes of coffee flavoured jelly doused in sweetened milk. A simple & light delicious dessert to cool off during the summer weather! Dairy free & Gluten free.

WHAT IS COFFEE JELLY?

Coffee Jelly is a popular dessert in Japan that can also be found in many Asian dessert cafes or bubble tea spots. It’s most commonly made with black coffee, gelatin and sugar and paired with whipped cream or sweet milk. However, today I will be sharing how you can easily make this refreshing Japanese jelly desert with agar agar powder and dairy free condensed milk to make it vegan friendly!  

INGREDIENTS

• 2 cups water (500ml)
• 1 tbsp high quality instant coffee granules 
• 2 tsp Japanese agar* (8g)
• 3 tsp sugar (15g)
• 1/2 cup coconut evaporated milk (125g)*
• 3 tbsp coconut condensed milk (45g)

INSTRUCTIONS

1. Bring 2 cups of water to a boil in a small pot. Turn down the heat to a simmer and add in the agar, coffee granules and sugar. Use a whisk to stir every few seconds, for around 2-3 minutes or until the coffee and sugar dissolves completely. 
2. Remove from the heat and transfer into a shallow dish. Allow it to cool for 5-8 minutes or until room temperature. You can speed the process by placing the shallow dish over ice packs. Place into the fridge and allow to chill until firm.
3. Make the sweet milk by combining the evaporated coconut milk with the condensed milk with a whisk and place in the fridge to chill. 
4. Using a sharp knife, cut the coffee jelly into cubes inside the dish. Scoop coffee cubes into cups and pour over the sweet milk. Optional: for the gradient effect of the coffee colour on top, slow add in 1 shot of chilled espresso. Enjoy!

NOTES

1. You can find Japanese agar powder at most asian grocery stores. Alternatively, you can also use kanten powder or regular agar. Please note, using regular agar results in a slightly different texture (more firm)
2. Feel free to use any plant based milk! I’ve made this with soy milk and cashew milk. 

USING AGAR AGAR

I highly recommend finding agar agar or kanten powder instead of the strips because it’s a lot easier to dissolve. When using agar agar, weigh the powder because even just a little more or less, the texture changes completely. The left side is 5 grams of agar agar with 500ml water and the right side had 10g of agar agar with 500ml water. However, you can try these two amount and see which texture you like better. The less agar agar, the most softer it jelly will turn out (really tasty of drinks so it can get through straws). If you enjoy your coffee jello to be more firm, you can also try adding in the 2 extra grams of agar agar. Lastly, I have found some variations with agar agar depending on the brand so defiantly play around with the ratios to find your perfect coffee jelly consistency!

 

https://okonomikitchen.com/vegan-coffee-jelly-dessert/

 

[Mystic Wolf]

This Coffee Jelly Dessert is quite interesting. Right now I am dipping my Pumpkin pecan biscotti into my coffee. You can really taste the pumpkin. I got it at the Food Bank so it is a little old but the two packages are sealed. It tastes good!!!

[MARGARIDA MARIA MADRUGA]

It looks very good and tasty.