This Layered Coffee Jelly recipe is my modern take on a childhood favorite. Growing up, my aunt would often make a simple coffee jelly for family get-togethers. It wasn’t fancy—just sweetened black coffee, cut into cubes. As kids, we loved it. The memory of that simple jelly is the heart of this Layered Coffee Jelly recipe, which elevates a nostalgic treat into something truly special.
As I got older, I kept thinking about that coffee jelly. I wanted to turn it into something more elegant. The idea came to me when I saw a picture of a panna cotta with clean, distinct layers. That was it! I would create a Layered Coffee Jelly, combining the bold, dark coffee from my childhood with a sweet, creamy, contrasting layer to make a showstopper dessert.
Easier said than done. My first attempts at a Layered Coffee Jelly were a bit of a mess. I poured one layer on too soon and it bled into the other, creating a murky dessert. Another time, my cream layer didn’t set properly. I quickly learned that the secret to a perfect Layered Coffee Jelly is patience—letting each layer chill and set completely before adding the next.
This recipe for Layered Coffee Jelly is the result of all that trial, error, and patience. It has those perfect, eye-catching layers and the most wonderful combination of textures and flavors—the bold coffee jelly playing against the sweet, silky cream. It’s a tribute to my aunt’s simple dessert, all dressed up and ready to impress.
Table of Contents
Why You’ll Love This Recipe
Here’s why you’ll love making this Layered Coffee Jelly:
- Stunning Presentation: The clean, contrasting layers look incredibly chic and sophisticated, making it seem much more complicated than it is.
- Perfect Flavor Balance: The rich, deep flavor of the coffee is perfectly complemented by the sweet, delicate cream layer.
- A Refreshing, Light Dessert: This Layered Coffee Jelly is cool, smooth, and not heavy at all, making it the perfect palate cleanser.
- Great for Making Ahead: You can easily make this a day or two in advance, so it’s the perfect stress-free dessert for entertaining.
Health Benefits
For a dessert that looks this decadent, this Layered Coffee Jelly is a wonderfully light choice. It’s free from any heavy flours or oils, making it a much less dense option than cakes or pies. The coffee provides a gentle caffeine lift, and you have complete control over the amount of sugar you add. By using coconut milk for the cream layer, you can also easily make this delicious Layered Coffee Jelly dairy-free.
The Perfect Occasion for Layered Coffee Jelly
This versatile and elegant Layered Coffee Jelly is perfect for so many moments.
- An Impressive Dinner Party Finale: Serve this dessert in individual glasses to seriously wow your guests.
- A Cool Summer Barbecue Treat: It’s a wonderfully refreshing dessert to enjoy on a hot day.
- A Unique Afternoon Pick-Me-Up: It’s a fun and delicious alternative to an iced coffee when you need a little boost.
- A Special Weeknight Indulgence: It’s simple enough to make just for yourself when you’re craving something special but not too heavy.
This Layered Coffee Jelly is your key to an impressive, delicious, and surprisingly simple dessert that looks like it came from a fancy café.
Chef’s Notes: Layered Coffee Jelly
• Bloom agar properly – Let it hydrate in cool water for 10 minutes before heating. This ensures a smooth, firm set without graininess.
• Strain each layer before pouring – Removes foam and undissolved bits for a glassy, professional finish.
• Pour gently in zig-zag motion – This prevents cracking between layers and keeps the visual lines clean.
• Let each layer set until tacky—not firm – A gentle tap should leave a fingerprint. This helps the next layer adhere without bleeding.
• Use strong coffee for bold flavor – Espresso, cold brew concentrate, or instant espresso all work. Avoid weak brews—they’ll get lost in the coconut.
• Sweeten coconut layer to balance bitterness – Condensed coconut milk adds richness and contrast. Adjust sugar to taste.
• Chill uncovered first, then cover – This prevents condensation and keeps the surface pristine.
• Slice with a hot knife for clean edges – Dip in hot water and wipe dry between cuts to avoid tearing the jelly.
• Garnish with texture and color – Mint, edible flowers, or a sprinkle of cocoa powder elevate the presentation.
• Store carefully – Keep chilled and avoid stacking to preserve the layered look. Best enjoyed within 2 days.
Layered Coffee Jelly
4
servings15
minutes10
minutes150
kcal4
hours4
hours25
minutesGet ready to wow your guests with a playful spin on classic Vietnamese coffee jelly! This layered treat combines bold espresso flavors with creamy coconut sweet notes in every wobble. It’s an effortless dessert that feels gourmet yet comes together in minutes. Trust me, this stunning jelly will be your next kitchen triumph!
Ingredients
- Coffee Jelly Base (yields ~2 cups)
1.5 cups cool filtered water
1 tsp agar agar powder
0.25 cup superfine sugar
0.5 cup strong brewed coffee or espresso
- Coconut Jelly Base (yields ~2 cups)
1.5 cups cool filtered water
1 tsp agar agar powder
2 tbsp superfine sugar
0.25 cup full-fat coconut milk
3 tbsp sweetened condensed coconut milk
- Alternative Ingredients
Agar agar powder can be swapped with unflavored gelatin replace 1 tsp agar = 1 packet gelatin; not vegan.
Superfine sugar may be replaced by granulated sugar or coconut sugar same measure.
Strong coffee can be substituted with cold-brew concentrate or instant espresso dissolved in hot water.
Coconut milk stands in for dairy milk or almond milk flavor changes.
Sweetened condensed coconut milk may be swapped for regular sweetened condensed milk non-dairy to dairy swap.
Directions
- Bloom Agar – In a medium saucepan combine 1½ cups water and 1 teaspoon agar agar. Let it sit undisturbed for 10 minutes so the powder fully hydrates; this maximizes gelling power.
- Coffee Layer – Add ¼ cup sugar and ½ cup hot coffee to the bloomed agar. Whisk over medium heat until just boiling, then simmer gently for 5 minutes, whisking occasionally to prevent scorching. (Cook time: ~10 minutes)
- Coconut Layer Prep – Rinse your pan, then repeat the bloom step with 1½ cups water and 1 teaspoon agar agar; let sit 10 minutes. Stir in 2 tablespoons sugar, ¼ cup coconut milk, and 3 tablespoons condensed coconut milk. Heat gently to a boil, then simmer 5 minutes, whisking intermittently. (Cook time: ~10 minutes)
- Layer Set – Strain the coffee mixture into a shallow glass dish using a fine mesh strainer to remove any foam or lumps. Let it rest for 6–8 minutes until just set but still tacky. In a zig-zag motion, slowly pour the coconut layer over the coffee gel; this prevents cracking. Repeat alternating layers until all mixtures are used. (Setting: ~6–8 minutes per layer)
- Chill Serve – Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to fully firm up. When ready, cut into diamonds or cubes and plate chilled. Optional: garnish with fresh mint or edible blossoms.
Equipment
- stainless steel cookware set
- Mixing bowls
- measuring cups and spoons
- colander
Notes
- For extra flavor depth, infuse the coffee layer with a vanilla bean or a cinnamon stick during simmering, then remove before setting.
- Serve alongside fresh berries or a dollop of coconut whipped cream for a festive presentation.
- You can add a teaspoon of cocoa powder to one of the coffee layers for a chocolate-pressed variation.
- If you prefer firmer jelly, increase agar agar to 1½ teaspoons per layer.
- Store leftovers covered in the fridge for up to 2 days; avoid stacking to preserve layer appearance.
Nutrition Facts
- Serving Size: 1g
- Calories: 150kcal
- Fat: 9g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 160mg
- Carbohydrates: 34g
- Fiber: 0g
- Sugar: 31g
- Protein: 1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 0.3mg
FAQs: Layered Coffee Jelly
how do i prevent layers from separating
Pour the next layer while the previous is tacky—not fully set. This helps them fuse without bleeding or slipping.
can i make this sugar-free
Yes. Use monk fruit or erythritol. Dissolve fully and taste-test before setting to avoid graininess.
can i use instant coffee
Absolutely. Dissolve 1 tablespoon in ½ cup hot water. For richer flavor, add a pinch of salt or vanilla.
can i make this in individual cups
Yes. 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.
More Recipes
Coconut Coffee Jelly
Cooks in 265 minutesDifficulty: EasyPicture 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!
Purple Ube Coffee with Creamy Ube Foam
Cooks in 15 minutesDifficulty: EasyIndulge in this vibrant Purple Ube Latte, perfected with both authentic ube extract and rich ube halaya. Topped with a light and airy ube cold foam, this drink is a must-try for ube enthusiasts seeking a delightful twist on classic lattes. Easy to make and irresistibly tasty, it’s the perfect beverage for any time of day. Whether you’re a seasoned coffee lover or just discovering ube’s unique flavor, this latte promises to captivate your taste buds with its smooth, creamy texture and eye-catching hue. Elevate your coffee game with this stunningly delicious ube latte!
