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.

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