Quick answer: Coffee jelly is a Japanese dessert of sweetened coffee set with gelatin or agar, cut into cubes and served with cream, condensed milk or ice cream. To make it, dissolve gelatin into 2 cups of hot sweetened coffee, pour it into containers and chill for about 2 hours until set. Active time is about 20 minutes.
In this guide 4 sections
What is coffee jelly?
Coffee jelly is a jiggly dessert made from coffee, sugar and a setting agent. It is most commonly found in cafés, dessert shops and convenience stores in Japan, but it first appeared in British and American cookbooks in the 1800s before falling out of fashion there.
It was served in Japan during the Taisho period (1912–1926) but became popular in 1963, when Mikado Coffee in Tokyo introduced its signature coffee jelly, marketed as “coffee you can eat.” Japan’s coffee culture, and a fondness for jiggly textures, made it a hit. Starbucks even served a coffee jelly Frappuccino in 2016.
The taste is bouncy, slightly chewy, a little bitter from the coffee and sweet and creamy from whatever you serve it with.
Coffee jelly recipe
| Prep time | Cook time | Chill time | Total time | Servings | Calories |
|---|---|---|---|---|---|
| 5 minutes | 15 minutes | 2 hours | 2 hours 20 minutes | 4 | 35 per serving |
Ingredients
- 2 cups freshly brewed coffee (drip, espresso or instant all work)
- 1 package (0.25 oz) unflavored gelatin, or agar powder
- 2 tablespoons sugar
- 4 tablespoons water
- To serve: heavy cream, whipped cream, condensed milk or vanilla ice cream
Traditional Japanese jelly is made with agar, a vegetarian gelling agent made from seaweed. Gelatin is easier to find in Western supermarkets. If you use agar, follow the package directions for 2 cups of liquid, because the amount needed is different from gelatin.
Steps
- Brew the coffee. Make 2 cups of coffee any way you like and stir in the sugar until it dissolves.
- Soften the gelatin. Sprinkle the gelatin over the 4 tablespoons of water and let it sit for a minute.
- Combine. Stir the gelatin mixture into the hot coffee until it is completely dissolved.
- Pour and chill. Pour into cups, a container or a baking tray, let it cool, then refrigerate for about 2 hours until set.
- Cut and serve. If you set it in a tray, cut it into cubes. Serve with cream or ice cream on top.
Tips and variations
- Stronger flavor: use espresso instead of brewed coffee.
- Firmness: more gelatin makes a firmer jelly, less makes it softer.
- Milky jelly: stir some milk or condensed milk into the mixture before it sets.
- Shapes: set it in a tray about 1 inch deep and cut it into cubes, or use shaped cups or ice cube trays.
How do you serve coffee jelly?
Our favorite way is with whipped cream or heavy cream and a drizzle of chocolate syrup; the sweetness offsets the slight bitterness of the coffee. A big scoop of vanilla ice cream on top works too. You can also drop the cubes into a glass of iced coffee or milk and drink it with a wide boba straw. Our cheap homemade iced coffee works well for this.
It keeps well, so you can make a batch ahead of time and take portions out as an after-dinner dessert.
Frequently asked questions
What does coffee jelly taste like?
It tastes like lightly sweetened black coffee with a bouncy, jelly texture. On its own it is a little bitter, which is why it is usually served with cream, condensed milk or ice cream.
Can you make coffee jelly with instant coffee?
Yes. Make 2 cups of strong instant coffee and follow the same recipe. Drip coffee, espresso or instant all work.
Should you use gelatin or agar?
Either works. Agar is traditional in Japan and is vegetarian; gelatin is easier to find in Western supermarkets. Follow the package directions, since the amounts differ.
For more coffee treats, try dalgona whipped coffee, read about cooking with coffee, or browse our guide to the different types of coffee.
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