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Coffee Jelly Recipes - Delicious Dessert Especially For Coffee Lover

Updated on May 30, 2014


“Jelly” is what British called for a gelatin dessert. If you are a coffee lover, you will love this coffee jelly recipe. Add more instant coffee powder if you like it stronger, and vice versa. It will go splendid with whipped cream, ice-cream or just milk. This dessert is extremely refreshing and is a good thirst quencher especially under warm weather.

You can also replace the coffee with other flavours like tea, green tea powder, chocolate milk powder and so on. Enjoy !

For more variety and creativity, you can also try the chocolate coffee jello layers. See the full recipe below.


Coffee Jelly Recipe


Source

Ingredients


1 ½ tablespoon unflavoured gelatin

1 tablespoon instant coffee powder

½ cup of sugar

1 cups of milk


Methods


1) Add 3 tablespoons of water in a small bowl.

2) Sprinkle the gelatine into water and beat until the gelatine dissolves completely.

3) Add the sugar to 2 cups of water in a pot, and slowly bring to boil.

4) Then add the gelatine mixture and coffee to the pot. Stir well.

5) When thoroughly mix, turn off the heat.

6) Pour the mixture to a flat bottom container and cool in the refrigerator until set. (Alternatively, you can scoop the mixture to a jelly mould for desired structure.)

7) Cut into cubes.

8) Add milk and serve.



Chocolate Coffee Jello Recipe


Chocolate Coffee Jello is slightly more creative, but nevertheless another easy to make dessert. With chocolate and coffee flavour, it gives you a mocha taste; delicious and refreshing. To make this dessert, just boil the jello powder in the coconut milk, split the liquid into two portions, add coffee in one portion and chocolate in the other.

To ensure that the two layers stick to each other, scratch the top of the hardened first layer with a fork, before you pour the second portion of the liquid jello over the first. The scratches will provide the grip for the adjacent layer, and will not slip as you cut the layered jello into slices.



Ingredients for Chocolate Layer


400 mlcoconut milk

80g sugar (adjust according to desired sweetness)

1 ½ tablespoon jello powder

2 tablespoons Cocoa powder (or Milo powder)

1 teaspoon vanilla essense



Ingredients for Coffee Layer

400 mlcoconut milk

100 g sugar (adjust according to desired sweetness)

1 ½ tablespoon jello powder

2 tablespoons instant coffee powder


Method


Part 1 : Prepare the chocolate layer

1.) Add the cocoa to 50ml of coconut milk, and stir well until no lumps. Set aside.

2.) In a pot, add the jello powder to the remaining 350 ml coconut milk. Boil this mixture at medium heat until the jello powder is completely dissolved.

3.) Add vanilla essence.

4.) Stir in cocoa milk mixture.

5.) Boil the mixture for a minute before turning off the heat.

6.) Pour the chocolate jello into a square stainless steel container. Allow to cool and hardened.

Part 2 : Prepare the coffee layer

Repeat the same procedure as part 1, but replace cocoa with coffee powder, details as followed :

1.) Add the coffee to 50ml of coconut milk, and stir well. Set aside.

2.) In a pot, add the jello powder to the remaining 350 ml coconut milk. Boil this mixture at medium heat until the jello powder is completely dissolved.

3.) Stir in coffee milk mixture.

4.) Boil the mixture for a minute before turning off the heat.

Part 3 : Making the second layer

1.) Use the tip of a fork, scratch the surface of the cooled and hardened chocolate layer lightly.

2.) Pour the liquid coffee jello to the side of the chocolate layer, gently and slowly, so that it flows smoothly and evenly over the top of the chocolate layer.

3.) Allow to chill in the refrigerator before cutting into slices.




Low Fat tips

1.) If you like to cut down on coconut milk intake which is more fattening, use low-fat cow’s milk, rice or almond milk instead.

2.) Reduce the sugar quantity, or replace it with molasses or brown sugar, a healthier choice.

How to Make Coffee Jello


Copyright

The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.

© Ingenira 2011


Comments

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    • Ingenira profile imageAUTHOR

      Ingenira 

      6 years ago

      Hendrika, I used un-flavoured jelly. Jelly is softer than jello. To make jello, add less water, and you get a harder liquid.

    • Hendrika profile image

      Hendrika 

      6 years ago from Pretoria, South Africa

      these recipes I have to try, I am addicted to coffee. The hello you use, what flavour is it? We call it jelly in South Africa and I wonder how it compares to Jello?

    • Ingenira profile imageAUTHOR

      Ingenira 

      6 years ago

      Thank you, sozocoffee !

    • sozocoffee profile image

      Pamela Lee 

      6 years ago from Washington State

      This is unique, I am going to make this. Nice blog!

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      thanks, ListLady, hope you and your guests will like it.

    • TheListLady profile image

      TheListLady 

      7 years ago from New York City

      Coffee jelly? Oh, I love it. I am always looking for the unique because I love to entertain and always surprise.

      Thanks a million and rated way up - and bookmarked! Yay!

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      thanks, Rooskaya, hope you'll like it.

    • Rooskaya profile image

      Rooskaya 

      7 years ago from Russia

      Thanks Ingenira for sharing your recipe with us. I love coffee and I would like to try this recipe which seems easy. Thanks. I am voting you up.

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      thanks, rick for reading and leaving a comment. Glad to see you here. :)

    • rick combe profile image

      rick combe 

      7 years ago from USA

      This is different, and looks pretty easy. Thanks for the recipe.

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