Coffee jelly is such a simple dessert, yet so good and satisfying! The sweetness and kick of caffeine make it the perfect wake me up afternoon snack to enjoy at home or at the office. Drizzle a little heavy cream or milk on top to make it taste like a latte!
Coffee jelly reminds me so much of my time living in Tokyo.
Every trip to the grocery store would include a pack of coffee jelly thrown in my basket because they were so cheap and delicious. I loved the strong taste of coffee and its mild sweetness.
While I gobbled down cups after cups of jiggly purin (crème caramel) as a kid, coffee jelly became my favorite gelatin dessert as an adult.
If you are new to this popular Japanese dessert, get ready to fall in love!
What is Coffee Jelly?
Coffee jelly (コ-ヒ- ゼリ-) is a popular Japanese dessert of coffee and sugar flavored jelly that’s been chilled and served in small cups, or sometimes cut into cubes and served in a cup with heavy cream. Coffee jelly can be found in supermarkets, convenience stores, coffee shops, bakeries and dessert shops, all across Japan.
It’s basically really good coffee jello but with a texture that’s silkier and softer.
Ingredients for Coffee Jelly
To make coffee jelly you only need four ingredients:
- Gelatin powder: One packet is about 8 grams so you will need a little more than that. I find that 10 grams is the perfect amount for a silky smooth texture that’s solid, but less firm than jell-0.
- Water: Regular tap water will do. Make sure it’s boiling hot so it melts the sugar and gelatin.
- Instant coffee: Read the instructions on the package and use accordingly. I find that anywhere between two and four tablespoons is good. If you don’t have instant coffee, make a pot of coffee and use that instead.
- Sugar: Four tablespoons of granulated sugar makes the jelly slightly sweet, with the taste of coffee still at the forefront.
- Heavy cream: Or milk, or whipped cream. It’s optional but I always top my coffee jelly with a little dairy, or unsweetened oat milk, which is just as good.
Best Type of Coffee for Coffee Jelly
It’s best to pick a coffee that isn’t bitter. For example, I love drinking Vietnamese coffee but it doesn’t taste good as a jelly. It was simply too bitter.
- Get a Japanese brand like Blendy if you can find it. It’s superior in taste to the American instant coffee brands I’ve tried, and isn’t bitter at all.
- If you are making a pot of coffee, choose coffee beans that are medium to strong.
How to Make Coffee Jelly
- Gather all of your kitchen tools and ingredients.
- Mix the gelatin with 2 tablespoons of water in a bowl and set aside.
- Boil 2 cups of water and turn the heat off. Add the boiling water, instant coffee, and sugar, in a bowl and stir.
- Add the gelatin and stir until it has fully dissolved.
- Divide the coffee mixture into 4 small cups and cover with a lid of plastic wrap.
- Refrigerate for 3 to 4 hours, until the jelly has set.
- Serve with heavy cream, milk, or a dollop of whipped cream.
Scroll all the way down for the full recipe.
Where to Buy Coffee Jelly
You can buy packs of coffee jelly at a Japanese supermarket such as Nijiya, Mitsuwa, or smaller grocery chains such as Sunrise Mart in New York City. You may also be able to find it in some Asian supermarkets and specialized Korean grocery stores.
One of the most famous brands of coffee jelly is Okazaki, which is easy to find in Japanese grocery stores. The coffee jelly is sold in small plastic cups and in packs of three, which is standard for Japanese gelatin desserts.
How Long Does Homemade Coffee Jelly Last?
When properly sealed with a lid or plastic wrap, homemade coffee jelly can last up to 5 days, refrigerated. Unfortunately it cannot be frozen as the texture will deteriorate once it thaws.
Did you like this Coffee Jelly Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Simple, quick and extremely easy! This recipe tastes like store bought Japanese coffee jelly drizzled with cream.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes + 3 hours chill tiime
- Yield: 4 small cups 1x
- Category: Dessert
- Method: Boiling/ Chilling
- Cuisine: Japanese
- Diet: Low Calorie
- 10 grams gelatin powder
- 2–4 tablespoons instant coffee mixed with 2 cups boiling hot water, or 2 cups medium to strong coffee
- 4 tablespoons granulated sugar
- milk, heavy cream, or whipped cream, for topping (optional)
- Put the gelatin powder in a bowl and mix with 2 tablespoons cold water. Set aside.
- Mix the instant coffee and sugar with boiling hot water in a bowl. Or heat up the coffee until very hot, transfer it to a bowl, and stir in the sugar.
- Add the gelatin and whisk until fully dissolved.
- Pour the mixture into 4 small cups, cover with a lid or plastic wrap, and refrigerate for 3 to 4 hours, or until the jelly has set.
- Serve it as is, or drizzle a little milk or heavy cream on top, or add a dollop of whipped cream.
- Serving Size:
- Calories: 245
- Sugar: 12.6 g
- Sodium: 10.9 mg
- Fat: 0 g
- Saturated Fat: 14
- Carbohydrates: 14.9 g
- Fiber: 0 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Keywords: snack, jell-o