Introducing my delightful Japanese Coffee Jelly recipe! If you’re craving a sweet coffee-infused gelatin dessert that’s reminiscent of the classic Japanese treat found in coffee shops, look no further. With just four simple ingredients and a quick 5-minute prep, you can enjoy an authentic Japanese coffee jelly experience right at home!
Table of Contents
Why I Love This Recipe
My Japanese Coffee Jelly is a cherished Japanese dessert that holds a special place in my heart. It’s a sweet, coffee-infused gelatin treat that captures the essence of Japan’s coffee culture. I make sure to use strong brewed coffee, along with gelatin, sweetener, and a touch of half and half, which results in a delightful combination of rich coffee flavor and smooth, creamy texture!
It’s perfect for those who appreciate the unique and delicious world of Japanese desserts and are looking for an easy-to-make treat. And if you’re a fan of light classic Japanese desserts like my Matcha Jelly, Matcha Panna Cotta, and Japanese Custard Pudding recipes, you will love this one too! Give it a try, and you’ll be hooked on this Japanese classic!
Ingredients
Ingredients
- Coffee – strong bold brewed coffee from your preferred brewing method or shot of espresso mixed with water equivalent. French and Italian roasts coffee beans work best. You can also use instant coffee.
- Gelatin – unflavored Gelatin used to make jelly. Can be found at your local supermarket.
- Sweetener – use your preferred sweetener.
- Half and Half – 50/50 blend of milk and heavy cream found at grocery stores.
☕ Coffee Note
You can also use Americano as your base coffee, which consists of an espresso shot filled with water to make a cup.
Directions
Step 1 Mix gelatin powder and water in a small bowl. Pour this gelatin mixture with hot brewed coffee and sweetener in a cup and whisk until well-blended.
🍮 Gelatin Pro Tip
Ensure the gelatin is Completely Dissolved in the water before adding it to the coffee mixture. This ensures a smooth and uniform texture.
Step 2 Transfer the mixture to a serving bowl and refrigerate for about four hours until it becomes firm.
Step 3 Serve with half and half and, if desired, whipped cream.
Paring Recommendations
Light and sweet desserts pair well with this coffee jelly. Consider serving it alongside Japanese Fluffy Cheesecake or savoring it with the delicious Matcha Basque Burnt Cheesecake. These desserts, with their delicate sweetness, make an ideal pairing with the rich and coffee-infused jelly.
Frequently Asked Questions
Is it necessary to use gelatin, or are there vegetarian alternatives?
You can opt for a vegetarian-friendly alternative to traditional gelatin, such as agar-agar based gelatin which is commonly used in vegan recipes.
Can I make this recipe with decaffeinated coffee?
Yes, you can use decaffeinated coffee.
Storage Tips
Place it in an airtight container or cover it with plastic wrap, and keep it in the fridge. It will stay fresh and delicious for 10-14 days, making it a convenient treat to enjoy over time.
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Watch How To Make It
Japanese Coffee Jelly
Ingredients
- 2 Cups Strong Hot Brewed Coffee or espresso equivalent, 2 shots of espresso plus water
- 1 tbsp Gelatin 1/4 oz envelope
- 2 tbsp Water
- 2 tbsp Sweetener your preferred sweetener
- 1 tbsp Half and Half and/or Whipped Cream optional
Instructions
- Gather all the ingredients.
- Mix gelatin with water in a mixing small bowl.
- Add sweetener and gelatin mix into hot coffee.
- Pour coffee mixture into serving glass and refrigerator for 4 hours or until firm.
- Top with half and half, heavy cream, and or whipped cream.
Nutrition
*Values Based Per Serving
2 Cups Strong Hot Brewed Coffee or Espresso
2 tbsp Water
Am I reading it correct?
Hi Cheng – sorry, the wording is a little confusing! It should be 2 Cups Strong Hot Brewed Coffee (or espresso equivalent, which would be 2 espresso shot plus water). The 2 tbsp of water is for the gelatin and has nothing to do with the coffee itself. Hope that clears that up!
How much water should we add to the gelatin? A TBSP?
Hi Rini – it would be 4 tbsp of water per 1.5 tbsp of gelatin.