Coffee Jelly

Coffee Jelly


1 person made this

One of my favourite summer desserts is ‘Coffee Jelly’ which is very popular in Japan. It was quite hot yesterday and I had a craving for it. It is very easy to make. You just need ‘good strong coffee’ and ‘gelatine’. I recommend to make your coffer stronger than usual for the jelly. Icy cold aromatic ‘Coffee Jelly’ with cream and syrup… you really should try it! Victoria, Australia

Serves: 2 

  • 2 teaspoons gelatine powder
  • 2 tablespoons water
  • 400ml, good strong coffee

Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Sprinkle gelatine powder evenly over the water in a small bowl. Allow to sit for 5-10 minutes.
  2. Make good strong coffee.
  3. Add gelatine paste to the hot coffee and mix well. If coffee is not hot, you need to heat the paste in a microwave for 10 second or until it turns to liquid, then add it to the coffee.
  4. Pour jelly mixture into 2 glasses. Skim off any surface bubbles if you wish. Place them in the fridge and leave to set.
  5. Serve with cream and syrup.


The basic ratio of gelatine powder to liquid is 2g to 100ml. Most common gelatine powder weighs 4g per teaspoonful. So, for 1 coffee-cup of coffee (200ml), you need 1 teaspoon of gelatine. It’ s easy to remember, isn’t it?


Syrup can be easily made by mixing ‘1/2 cup water and 1/4 cup sugar’ in a saucepan and cook for a few minutes until slightly thick.

See it on my blog - My Japanese Home Cooking Recipes & More

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