Coffee Jelly

two cups of coffee jelly topped with sweetened condensed milk

This easy coffee jelly is served in individual clear espresso cups and topped with sweetened condensed milk, making it look like a real shot of espresso.

If you’re looking for Mother’s Day recipe ideas, I hope you’ll consider this one. It’s hard to make a dessert for my mom. She doesn’t want something too sweet, too rich, etc. I think she will enjoy this one though. It’s simple, cute, light, not overly sweet, and coffee-flavored.
a close-up of coffee jelly in a mug
This dessert is actually inspired by my recent trip to Taiwan, where jelly desserts are very popular. I saw tea jelly, herbal jelly, fruit jelly, etc. This is a stress-free dessert that can be made ahead of time and it’s great for serving to a large group.

an overhead shot of a spoon dipping into a mug of coffee jelly
Speaking of Mother’s Day, if you’re brainstorming present ideas and your mom loves coffee, might I suggest a Keurig machine? I was recently sent the new Keurig® 2.0 for review and I used it to make this coffee jelly recipe. It is very fitting for me to be featuring the Keurig 2.0 in this Mother’s Day recipe post. The very first Keurig I purchased was actually a gift for my mother. My mom is also the person who introduced me to my coffee addiction. I still remember watching her drink a cup every morning and the thrill I felt when she finally let me have my own tiny cup of decaf.
a Keurig 2.0 coffee maker
I’ve owned the older Keurig model (pictured on the right) for several years now and it’s the most used appliance in my kitchen. Not only do I use it for my daily coffee, but I also use it to heat up water for tea, cup of noodles, etc.

The Keurig 2.0 is noticeably bigger than the original and comes in three sizes. I chose the Keurig 2.0 K550 which is the biggest model and has an 80 oz water reservoir. I was really excited to see the bigger model offered along with the capability of brewing a 4 cup carafe. Because I use my Keurig so much, I feel like I’m refilling the water reservoir nearly every day. This bigger capacity gives me a break from the daily refill. Also, as much as I love offering my guests their individual coffee choices, I’ve often wished to be able to brew a larger pot when I have a lot of people over and this new Keurig answers that.
two kuerig coffee makersa photo showing the keurig 2.0 coffee maker with the carafe
Of course, that’s not all it does. I love that it now features a color touch screen and you can customize things like the night light color for the reservoir (I chose green), and the color of your screen (mine is blue).
a photo collage of the different keurig 2.0 features
There is one thing that is a negative for me. One of the new features of this Keurig 2.0 is that it includes Keurig 2.0 Brewing Technology™, where the brewer reads information from the k-cup to optimize its default settings to brew the ideal cup of coffee. The downside is that many of my favorite k-cups no longer work. Only k-cups that are labeled “Keurig Brewed” along the outer ring and state they work with all Keurig brewers will work. I understand the reasoning behind this–it helps ensure quality control for the k-cups out there being used with the Keurig, but it does suck that some of the brands I was using before will no longer work. I have a feeling though, like with most changes, in the long run, I’ll find new ones I enjoy and forget about this and it’ll no longer be an issue.
three cups of coffee jelly with sweetened condensed milk
Now back to this coffee jelly. All you need is freshly brewed coffee, gelatin, water, and sugar. You can also try replacing the gelatin with agar agar, a vegetarian-friendly option, but I had packets of gelatin I needed to use up so I used gelatin. You mix everything, pour it into your molds and then refrigerate overnight to set. Right before you are ready to serve, top them with some condensed milk, which gives the dessert the additional sweetness it needs. It’s so simple and fun and you can play around with different types of molds.

I’m definitely making these again at my next house party.

P.S. If you’re curious, the coffee jelly is served in these Bormioli Rocco espresso cups I purchased recently on Amazon. They are so cute and I love using them!

Disclosure: As stated above, I was received a complimentary Keurig 2.0 for review. All opinions in this post remain my own. 

 

Coffee Jelly

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Japanese
Servings: 4

Inspired by my trip to Taiwan, where jelly desserts are very popular, these cute coffee jelly desserts are a fun and easy make-ahead treat. I like to serve them in small clear mugs with sweetened condensed milk so they look like espresso shots.

Ingredients:

  • 1 (.25-oz) package unflavored gelatin
  • 2 tbsp  hot water
  • 1/4 cup granulated sugar
  • 2 cups  hot fresh brewed coffee I used Starbucks Pike Place Roast
  • 4 tbsp sweetened condensed milk not evaporated milk

Directions:

  1. In a small bowl, add gelatin and hot water and mix with a spoon until all of the gelatin powder is dissolved. Scrape it into a medium pot, and then add in sugar and hot coffee. Bring to a boil, stirring constantly, until gelatin is dissolved and liquid is uniform.

  2. Pour coffee jelly into molds. I used clear espresso cups but you can use other mold shapes, cups. You can also pour into a baking pan and cut into cubes when it solidifies. Put jelly into refrigerator and chill overnight.

  3. Keep jelly in the fridge until just before serving. Right before serving, top with condensed milk. I added 1 tbsp per each espresso cup. Serve cold.

Notes:

Adapted from AllRecipes

 

Nutrition Facts
Coffee Jelly
Amount Per Serving (0.25 of recipe)
Calories 233 Calories from Fat 30
% Daily Value*
Fat 3.3g5%
Saturated Fat 2.1g13%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.9g
Cholesterol 13mg4%
Sodium 83.1mg4%
Carbohydrates 45.8g15%
Sugar 45.8g51%
Protein 6.7g13%
Vitamin A 100IU2%
Vitamin C 1.7mg2%
Calcium 110mg11%
Iron 0.2mg1%
Net Carbs 46g92%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

 

12 comments on “Coffee Jelly”

  1. This is a great dessert idea! I may have to buy the glass espresso cups just to serve this. I also love my Keurig, which I got for Mother’s Day last year. I am reisisting the urge to get the new one.

    • it’s so hard to resist getting the newest model, isn’t it? And yes, I think the cups are worth the splurge. heehee. I’m sure you can find other uses for them too!

  2. You went to Taiwan recently?! I’m so jealous. Your mom’s taste in desserts sound identical to my mom’s. This dessert looks beautiful – will have to try it soon.

  3. I’m totally into coffee. Do does my Mom. We could drink coffee nonstop and chit chat about all kinds of stuff. This coffee jelly is perfect. I’ll make this on Mother’s Day this year. I’m so exited!

  4. What a great and simple recipe! I love how it looks in the clear cups.  I have a (hardly used) glass  set from my wedding that this dessert would look great in!

  5. I wonder if a floater of Irish creme liquor instead of the condensed milk, would also be good? 

  6. Hello! I just heard of coffee jelly foe the first time tonight, and immediately started looking for a recipe. Is this something I could make in a large batch, and keep in the freezer? I make strawberry freezer jam, and am wondering if this would work in the same way. Thanks a bunch! =)

    • Hi, this is different from a jam because it’s actually a dessert eaten on it’s own. It’s like a gelatin or jello based dessert. I haven’t tried, but I don’t think it will freeze well as it will likely change the texture significantly.

Leave a Reply

Your email address will not be published. Required fields are marked *