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Vietnamese-inspired Coconut Coffee Jelly

Watch how to make it here

I like to say that this coconut coffee jelly is one of my favorite desserts to make because it is practically error-free. There are just four simple ingredients that go into this jelly: coconut milk, iced coffee, agar-agar powder, and rock sugar. The dessert can be served plain or topped with fruit, nuts, or syrup. A light and cold dessert like this is refreshing after a hot meal.

Notes:

  1. Agar-agar is a jelly-like substance that is made from red algae. It is a gluten-free, vegan substitute for gelatin.
  2. Rock sugar is made from unprocessed sugar cane. The sugar is commonly used in Asian cooking and has a slightly less sweet taste than white sugar.
  3. The coffee won’t be bitter from being boiled because of the rock sugar.
  4. Any container with a lid can be used to store this jelly. The glass container used for this recipe was 7.5”L x 5.5”W x 2.5” H.
  5. Store the jelly in the fridge and consume it within 5 days.

Prep Time

20 min

cooking time

10 min

Servings

8

total time

30 min

Difficulty

Ingredients

1
400 ml Califia Farms Go Coconuts Coconutmilk
2
400 ml Califia Farms Iced Coffee Pure Black Original
3
60 g rock sugar
4
2 tsp agar-agar powder

Cooking Instructions

1
1
Combine Califia Farms Go Coconuts Coconutmilk, 30g rock sugar, and 1 tsp agar-agar powder in a small saucepan. In a separate saucepan, combine Califia Farms Iced Coffee, 30g rock sugar, and 1 tsp agar-agar powder. Bring both saucepans to a boil and reduce to a simmer. Cook for 5 minutes and stir until everything is dissolved. Important note: keep both saucepans warm on low heat while layering the jelly.
2
2
Begin pouring 6 tbsp of the coffee mixture into the glass container until it covers the entire surface. Wait 2-3 minutes for it to solidify until sticky to the touch. Use a finger to gently touch the layer, if it does not cling to your finger then it is ready for the next layer. If it does cling to your finger, wait 1 more minute for it to set. Once it is ready, add 5 tbsp of the coconut milk mixture. Wait 2-3 minutes to set and continue layering in this order until the mixture is used.
3
3
Store the jelly in the fridge for 2 hours before serving cold. Feel free to slice it into bite-sized pieces.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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