Coffee Machine

Coconut Coffee Jelly

  • Dessert

This perfectly jiggly dessert is our tropical and nutty twist on a Japanese coffee jelly. 

  • Servings 1
  • Preparation
  • Cooking

Ingredients

  • 2 cups ice
  • 1 ½ cup cold strong brewed coffee
  • ½ cup cream
  • 2 tablespoons agave syrup, or more for added sweetness
  • 2 tablespoons caramel sauce + extra for topping
  • Whipped cream, optional

Directions

  • Put the ice cubes, coffee, cream, agave syrup, and caramel in a blender, and blend until smooth.
  • Transfer to a tall glass and top with whipped cream and caramel sauce. Serve.

AN ICONIC JAPANESE DESSERT, FULLY CAFFEINATED

Japanese coffee jelly is our favorite reason to put on shoes and head to the konbini (convenience store). It’s basically sweetened coffee jello topped with cream. It delivers the flavors of a creamy macchiato – but with plenty of satisfying jiggle. We’re topping ours with coconut cream for thick tropical sweetness – and ground sesame seeds for toasted nuttiness. We love any dessert that satisfies our sweet tooth and delivers a pop of coffee at the same time. And if you’ve tried our coffee ice cream float, then you know already what we’re talking about!

HOW TO MAKE COCONUT COFFEE JELLY

Preparation: Bloom the gelatin powder in cold water and set it aside to thicken. Mix hot coffee, instant coffee granules and sugar and mix until the sugar is fully dissolved. Then add the gelatin mixture and stir well.

Then just divide into glasses or coffee mugs and place in the fridge to set. Be sure to check the recipe directions at the top of the page for our timing recommendations. Just prior to serving, top with coconut cream and ground sesame seeds.

Note: Good coffee makes all the difference in this recipe. The Tiger Hybrid Brew mixes the aroma and one-touch simplicity of drip coffee with the full-on sweet richness you get from immersion brewing.

TIPS AND VARIATIONS

Be sure to use cold water with the gelatin powder first. This is a process called blooming. It hydrates the granules – and prepares them to be properly dissolved in the hot coffee later. Gelatin powder added directly to a hot liquid loses its strength – and won’t set firmly.

Make it sweeter – or less sweet. Just adjust the amount of sugar used in the coffee until you find the right spot for you. 

Adjust the creaminess. We like our coffee jelly creamy! So we love adding an extra tablespoon of coconut cream to the top of our coffee jelly halfway through eating it for an even bigger pop of floral, sweet creaminess.

Make mine decaf. Sensitive to caffeine? Or just don’t want the full coffee power-up right before bed? No problem! This works well with decaffeinated coffee too.

Products used in this recipe

Coffee Makers <HYBRID BREW> ADF-A06U

A new standard in coffee. Introducing the DRIP & IMMERSION HYBRID BREW Coffee Maker.

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