Coffee Jelly (Japanese Coffee Dessert)

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Coffee Jelly (Japanese Coffee Dessert) is a popular treat in Japan that you can easily find at local grocery stores and convenience stores in Japan. While it’s widely available, it’s also super simple to make at home. This recipe uses instant coffee, making the flavor consistent and the process quick -preparation takes less than 10 minutes! The result is a light, refreshing dessert with a pleasantly bittersweet, grown-up flavor. My favorite way to enjoy it is topped with vanilla ice cream, but it’s just as delicious served the classic way with a splash of unsweetened heavy cream!

Coffee jelly cut into cubes served with heavy cream

Ingredients

Hot water (130–140°F): 2 cups
Instant coffee powder: 2½ Tbsp
Sugar: 4 Tbsp
Gelatin: 1 Tbsp
Water (for blooming gelatin): 4 Tbsp

See recipe card for quantities.

Step-By-Step Instructions

1. Bloom the gelatin
In a small microwave-safe container, add 4 tablespoon of water and sprinkle the gelatin over it. Let it sit for a few minutes to bloom.

Gelatin powder sprinkled over water to bloom

Gelatin is fully bloomed after a few minutes

2. Prepare the coffee mixture
In a separate container, combine the hot water, instant coffee powder, and sugar. Stir well until the sugar is completely dissolved.

Instant coffee and sugar being mixed in hot water

Coffee mixture being stirred until sugar is fully dissolved

3. Melt the gelatin
Microwave the bloomed gelatin for 10–15 seconds until fully melted. Add it to the coffee mixture and stir well to combine.

Melted gelatin added to coffee mixture and stirred well

Coffee mixture being stirred until gelatin is well combined

4. Chill the jelly
Pour the mixture into a container (a large dish or individual dessert cups). Cover with a lid or plastic wrap, then refrigerate for 3–4 hours, or until fully set.

Coffee jelly mixture poured into a container

5. Serve
Serve with heavy cream, vanilla ice cream, or both, if desired.

Coffee jelly (Japanese coffee dessert) served with vanilla ice cream

These ingredients do/don’t stand up well to freezing for X days/weeks/months.

Recipe Tips

Use hot water, not boiling water: Water around 130–140°F helps dissolve the coffee and sugar well without affecting the gelatin. Boiling water can weaken gelatin’s setting power.

Bloom the gelatin properly: Let the gelatin sit in water for a few minutes before heating. This step ensures it dissolves smoothly and prevents lumps.

FAQ

Q. Can I use brewed coffee instead of instant coffee?

A. Yes, absolutely! If you prefer a specific type of coffee, using freshly brewed coffee is a great option. Just make it slightly stronger than usual so the flavor doesn’t become too mild after setting.

Q. What are the best toppings for coffee jelly?

A. Popular options include unsweetened heavy cream, vanilla ice cream, or both. You can also add whipped cream (sweetened or unsweetened) or a drizzle of condensed milk for extra sweetness.

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