This Coconut Coffee Jelly is a dessert I stumbled upon completely by accident, and now I can’t imagine my life without it. I was at a bustling Vietnamese cafe, trying to decide what to order, when I saw the table next to me get served these beautiful, layered cubes in a glass. It was dark, almost black on the bottom, and creamy white on top. I was so intrigued that I ordered it without even knowing its name, just pointing and saying, “I’ll have what they’re having!”
When the Coconut Coffee Jelly arrived, I still wasn’t sure what to expect. The first spoonful was a total sensory surprise. First, the cool, silky coconut cream hit my tongue—sweet, rich, and fragrant. Then came the jelly itself—firm but jiggly, with a bold, slightly bitter coffee flavor that cut right through the sweetness of the coconut. It was the most incredible combination of textures and tastes. It was light yet satisfying, complex yet simple. I was instantly, completely obsessed.
Of course, my immediate next step was to figure out how to make Coconut Coffee Jelly. It seemed simple enough—it was just two layers, after all. But my first few attempts were humbling. My coffee jelly was either too soft and disintegrated, or so rubbery it could bounce. My coconut layer was either too watery or refused to set at all. I was determined to recreate that perfect balance I’d experienced at the cafe, that perfect contrast between the rich cream and the bold jelly.
After a lot of experimenting with gelatin ratios and different types of coconut milk, I finally cracked the code. The secret was in blooming the gelatin properly and getting the perfect coffee strength. This Coconut Coffee Jelly recipe is the fruit of that labor. It creates those distinct, beautiful layers and that perfect textural interplay that makes this dessert so special, and it’s surprisingly easy once you know the little tricks.
Table of Contents
Why You’ll Love This Coconut Coffee Jelly
- A Perfect Flavor Balance: The deep, slightly bitter coffee is the perfect partner for the sweet, creamy coconut. It’s a sophisticated flavor pairing that feels incredibly balanced.
- Wonderful Texture Contrast: The silky, smooth coconut cream combined with the firm, jiggly coffee jelly makes every spoonful a delight.
- Looks Incredibly Elegant: The beautiful, stark layers look like they came from a high-end restaurant, but they’re so simple to create at home.
- Supremely Refreshing: This is a light, cool dessert that’s perfect for cleansing the palate without weighing you down.
A Lighter, More Refreshing Buzz
Unlike heavy cakes or pastries, this Coconut Coffee Jelly is a wonderfully light and guilt-free way to end a meal. It satisfies your sweet tooth and your coffee craving all at once. The coffee provides a gentle caffeine lift, making it a perfect afternoon pick-me-up, while the coconut milk offers a satisfying creaminess without any dairy. You can easily adjust the sugar to your liking, making it a dessert you can feel good about indulging in.
The Perfect Occasion for Coconut Coffee Jelly
This chic dessert is surprisingly versatile and always impresses.
- An Elegant Dinner Party Dessert: Serve it in individual glass cups or ramekins for a stunning finale to any meal.
- A Modern Afternoon Pick-Me-Up: It’s a fun and delicious alternative to your usual iced latte when you need a little boost.
- The Ultimate Summer Cool-Down: On a hot day, there is nothing more refreshing than this cool, jiggly treat.
- A Make-Ahead Party Favorite: You can make a big batch a day or two in advance, making it the perfect stress-free dessert for any gathering.
This Coconut Coffee Jelly is your key to a chic, delicious, and surprisingly simple dessert that will wow your friends and family.
Chef’s Notes
• Bloom agar properly for smooth texture – Let it hydrate in cold water before heating. This prevents graininess and ensures a clean set.
• Strain each layer before pouring – Removes foam and undissolved bits, giving your jelly a glassy finish worthy of food photography.
• Let layers set until tacky—not firm – This helps the next layer adhere without bleeding. A gentle tap should leave a slight fingerprint.
• Use strong espresso for bold flavor – Instant coffee works in a pinch, but freshly brewed espresso gives depth and aroma.
• Balance sweetness across layers – The coffee layer is more robust, so keep the coconut layer lightly sweet to avoid overpowering.
• Infuse with pandan or lime zest – These add Southeast Asian flair and aromatic complexity to the coconut layer.
• Slice with a hot knife for clean edges – Dip your knife in hot water and wipe dry between cuts to avoid tearing the jelly.
• Serve chilled with contrast – Try whipped coconut cream, fresh berries, or a drizzle of condensed coconut milk for texture play.
• Store covered to prevent drying – Jelly can firm up or crack if exposed to air. Keep it airtight and enjoy within 3 days.
• Customize shapes for presentation – Diamonds, cubes, or layered bars—choose cuts that suit your serving style.
Coconut Coffee Jelly
4
servings15
minutes10
minutes250
kcal4
hours4
hours25
minutesPicture this: wiggly, shimmering layers of robust coffee jelly capped with silky coconut goodness. This easy, vegan-friendly recipe uses agar agar to deliver a stunning, no-bake dessert that’s perfect for impressing guests or brightening summer afternoons. Inspired by vibrant Vietnamese flavors, each bite combines deep espresso notes, subtly sweetened with superfine sugar, and a creamy coconut finish that practically melts on your tongue. Ready in just minutes of hands-on time and chilled to set in hours, it’s a fun, customizable treat that’ll elevate any table. Let’s layer up some jelly magic!
Ingredients
- Coconut Layer
1 cup water gently warmed
1 1/2 tsp agar agar powder
2 tbsp superfine sugar about 30 g, for light sweetness
2 tbsp sweetened condensed coconut milk or dairy condensed milk
1/3 cup full-fat coconut milk for richness
- Alternative Ingredients
Agar agar → gelatin powder 1:1 ratio, not vegan
Coconut milk → dairy milk or almond milk nut-free choice
Sweetened condensed coconut milk → regular condensed milk or maple syrup + extra coconut cream
Superfine sugar → granulated sugar or honey adjust liquid accordingly
Espresso → strong brewed coffee or instant coffee dissolved in hot water
For keto → use erythritol or monk fruit sweetener instead of sugar
Directions
- Bloom Agar – In a medium saucepan, whisk together cold water and agar powder until evenly dispersed. Allow the mixture to rest for about 10 minutes so the agar crystals fully hydrate. This pre-bloom step ensures a silky, uniform jelly without grainy spots.
- Cook Coffee Layer – Place the bloomed agar mixture over medium heat and stir in the superfine sugar until it dissolves completely. Add the espresso, bring to a gentle boil, then let it simmer for 5 minutes while whisking occasionally to prevent sticking. This activates the agar and builds a clear, firm coffee gel. Optional: stir in ½ teaspoon vanilla extract for extra aroma.
- Cook Coconut Layer – In a clean saucepan, repeat the bloom by mixing water and agar, then rest for 10 minutes. Heat gently, whisk in sugar, condensed coconut milk, and coconut milk until the blend is smooth and just simmering. This ensures the fats fully integrate, giving the layer a luscious mouthfeel.
- Layer Assembly – Strain the coffee layer through a fine mesh strainer or colander into a glass dish to remove foam and lumps. Let it set at room temperature for about 6–8 minutes; a gentle tap should reveal a semi-firm layer. Slowly pour the coconut mixture over the coffee base in a zig-zag pattern to avoid breaking the first layer.
- Chill Serve – Cover the layered jelly and refrigerate for at least 4 hours or up to overnight for best texture. Once fully set, slice into diamond shapes or your preferred cuts with a sharp knife. Serve chilled for a refreshing finish.
Equipment
- stainless steel cookware set
- Mixing bowls
- measuring cups and spoons
- colander
- silicone spatula set
Notes
- Strain each layer to remove any bubbles or undissolved bits for a crystal-clear finish.
- Serve with fresh berries or a dollop of whipped coconut cream to complement the coffee-coconut contrast.
- Infuse the coconut layer with pandan leaves or lime zest for an aromatic twist.
- Ensure each layer is just set but still tacky before adding the next to achieve sharp, even strata.
- Store leftovers in an airtight container for up to 3 days; flavors deepen with time.
Nutrition Facts
- Serving Size: 200g
- Calories: 250kcal
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 120mg
- Carbohydrates: 40g
- Fiber: 0g
- Sugar: 28g
- Protein: 1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 0.5mg
FAQs: Coconut Coffee Jelly
can i use gelatin instead of agar
Yes, but it won’t be vegan. Use equal amounts and bloom in cold water. Note: gelatin sets softer and melts faster than agar.
how do i prevent layers from separating
Pour the second layer while the first is tacky—not fully set. This helps them fuse without bleeding or slipping.
can i make this in individual cups
Definitely. Use ramekins or silicone molds for single-serve portions. Just layer carefully and chill as usual.
what’s the best coconut milk to use
Full-fat canned coconut milk gives the richest texture. Shake well before using. Avoid light or carton versions—they may split.
can i add toppings
Yes. Try whipped coconut cream, toasted coconut flakes, mint leaves, or chocolate shavings for contrast and flair.
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