Coffee Jelly:

Your Ultimate Summertime Jiggle Giggle!

When the days get long and the heat sets in, there’s nothing quite like a chilled, sweet treat to help you cool down. This homemade Japanese Coffee Jelly is exactly that – a refreshing, jiggly delight with a bold coffee flavor that’s incredibly satisfying. Whether you prefer it firm and cubed or softly spoonable, this easy-to-make dessert is about to become your new favorite.

This classic Japanese treat is a brilliant way to enjoy coffee in a whole new form. It’s simple, requires just a few ingredients, and comes together quickly before a relaxing chill in the fridge. Top it with your favorite creamy accompaniments, and you’ve got the perfect afternoon pick-me-up or a light, elegant dessert.

Why You’ll Love This Coffee Jelly Dessert

Only a few ingredients! You likely have most of them in your pantry right now.
Quick & Easy Prep: Just about 10 minutes of active time.
Customizable Texture: Choose between a soft, jiggly set (with gelatin) or a firm, bouncy one (with kanten/agar).
Perfectly Refreshing: A delightful way to enjoy coffee on a hot day.
Versatile Toppings: Delicious with anything from whipped cream to sweetened condensed milk.

Coffee Jelly Recipe Ingredients

Ready to make this decadent treat? Here’s what you’ll need:

2¼ cups strong-brewed coffee: Brew it a little stronger than usual so the bold flavor shines through when chilled. (Alternatively, use 2¼ cups water and 2 tablespoons instant coffee powder or crystals.)
4 tablespoons (¼ cup) white sugar: For the perfect balance of sweetness.
For a Soft, Jiggly Jelly (using Gelatin):
- 1 standard (.25 ounce / 7g) package unflavored gelatin
- 2 tablespoons hot water (for dissolving gelatin)
For a Firm, Bouncy, Vegan Jelly (using Kanten/Agar):
- 1.5 teaspoons kanten (agar) powder (approximately 3g-4g – note that you generally need about twice as much powdered gelatin or agar powder for a similar set if substituting for kanten)

Optional Toppings (highly recommended!):

Fresh whipped cream
Sweetened condensed milk (drizzled or mixed with a little milk)
Chocolate sauce
A scoop of vanilla or coffee ice cream
Whole coffee beans or mint leaves for garnish

How to Make Your Coffee Jelly

The process is wonderfully simple, whether you’re using gelatin or kanten:

Part 1: Dissolving the Gelling Agent & Coffee Mixture

If using Gelatin: In a small bowl, stir together the unflavored gelatin and 2 tablespoons hot water until the gelatin completely dissolves. Set aside.
If using Kanten (Agar) Powder: In a small saucepan, combine the 2¼ cups strong-brewed coffee (or water if using instant coffee later) and 1.5 teaspoons kanten (agar) powder. Whisk well. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer for 2 minutes, continuously whisking. This ensures the kanten completely dissolves, which is crucial for the jelly to set.
For both methods: Turn off the heat. Stir in the 4 tablespoons white sugar until completely dissolved. If you are using instant coffee powder/crystals, add it now and whisk until dissolved.

Part 2: Molding and Chilling

Prepare your mold: For cubes, lightly rinse a 9-inch square, 7×11-inch baking dish, or a similar rectangular mold under running tap water. Shake off the excess water, but do not dry it. This helps prevent sticking. Alternatively, for individual servings, you can pour the mixture directly into four individual glasses or serving dishes.
Pour and Cool: Carefully pour the hot coffee mixture into your prepared mold or individual glasses.
Remove Bubbles (Optional, for clear jelly): For a super clear, translucent jelly, gently run a long-stemmed utility lighter or kitchen torch over the surface to pop any bubbles. You can also scoop them off with a spoon or use a toothpick, though this takes more time.
Chill: Let the mixture cool down to room temperature on the countertop (about 45-60 minutes). The jelly will begin to set even before it’s fully cooled. Once at room temperature, cover the mold or glasses tightly with plastic wrap (you can place a paper towel under the plastic wrap to absorb condensation if desired) and refrigerate for 5-7 hours, or until fully solidified and chilled. For best results, chilling overnight is recommended.

Part 3: Serving Your Coffee Jelly

For Cubes: If using a mold, run a knife gently along the edges of the solidified jelly. If you used a two-part Japanese nagashikan mold, simply lift the inner tray to release. Otherwise, carefully invert the pan onto a cutting board. Cut the coffee jelly into ½-inch (1.3-cm) cubes.
For Individual Servings: If you poured the jelly into individual glasses, simply take them out of the refrigerator.
Top and Enjoy: Transfer cubed jelly to individual serving dishes or enjoy directly from the glasses. Serve with a generous dollop of fresh whipped cream, a drizzle of sweetened condensed milk, chocolate sauce, or a scoop of your favorite ice cream. Garnish with coffee beans or mint leaves for an extra touch!

How To Store

Your homemade coffee jelly can be stored in an airtight container in the refrigerator for up to 2 days.

Recipe Tips & Variations

Strong Coffee is Key: Using a strong brew ensures the coffee flavor isn’t diluted by the sweetness or gelling agent.
Dissolve Kanten/Agar Completely: If using kanten or agar powder, whisk constantly and simmer for the full 2 minutes to ensure it fully dissolves. Undissolved powder can prevent the jelly from setting properly.
Gelatin Setting: If using gelatin, avoid boiling the mixture after adding the dissolved gelatin, as this can affect its setting power. Follow package instructions for blooming and dissolving gelatin if different from above.
Get Creative with Toppings: Beyond the classics, try a dash of cinnamon, a sprinkle of cocoa powder, or a swirl of caramel sauce.
Mix It Up: Add coffee jelly cubes to iced lattes, boba milk tea, milkshakes, or sundaes for an extra layer of flavor and delightful texture!

Enjoy your refreshing Coffee Jelly!

Green Willow Crafts and Cooking