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.
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!
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!
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It looks very good and tasty.
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