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Coffee Jelly is a perfect light summer dessert/snack. This vegan version is made with only 4 ingredients, very easy to make, and super delicious!
In this post, you will find:
Notes from Nora
Coffee Jelly is a very common dessert in Taiwan and Japan. As a Taiwanese, I had coffee jelly since young, and it’s actually one of our favourite light desserts to enjoy in the summer.
The other day, when I was watching a Japanese TV show, coffee jelly appeared. After a small chat with him, I realized that he never had coffee jelly before, which was interestingly surprising to me.
So, I wanted to let him try as well. However, the caveat is that normal store bought coffee jelly is not vegan due to the gelatin inside. Hence, this homemade Vegan Coffee Jelly recipe!
What’s special about this Vegan Coffee Jelly ?
- Refreshing with coffee flavour
- Made without commonly used gelatin, but agar agar
- Vegan, no animal products involved
- Super easy to make with ONLY 4 INGREDIENTS
Vegan Coffee Jelly (4 Ingredients)
Ingredients
- 30 g sugar, I use this sugar alternative
- 3 g agar agar powder
- 270 g black coffee, warm and slightly stronger*
- 3 – 4 Tbsp vegan single cream
Instructions
- Add sugar, agar agar, and black coffee into a milk pan or microwave-safe bowl/measuring jar. Whisk everything together evenly until no agar agar can be seen.
- Use medium heat to cook the mixture until it boils, or microwave for 1 – 2 minute. Then turn off the heat.
- Pour the cooked mixture into 3 ramekins or serving jars. Use a fork to remove any bubbles, if any.
- Let them sit until completely cool down, for 1 – 2 hours. They will set up once cool.
- Place them in the fridge for 2 – 3 hours to get cold. Then take them out from the fridge. Use a knife to circle around the edges of the ramekins and flip the coffee jelly out onto a plate. Or leave it in the ramekins/jars if you wish. Pour about 1 Tbsp vegan cream on top of the coffee jelly. Then dive in!
Video
Notes
- *Black Coffee: I use 2.5 teaspoons of decaf instant coffee granule and 270 g warm water to make my warm black coffee. You can use freshly made coffee as well.
- Storage: Store any leftover in the fridge for up to 5 days. Add cream before serving.
How to Store Vegan Coffee Jelly
Cover or place the coffee jelly into a container, and store them in the fridge. They should be able to last up to 5 days. Save the cream right before serving.
Extra Tips for Success
- Make sure the coffee is not too hot. Since we’re going to mix agar agar in the coffee directly, it’s very crucial to not use hot coffee, so the agar agar can mix in thoroughly.
- Make the coffee stronger. If you want a more obvious coffee flavour, use extra ground coffee/coffee granule when making the coffee.
- Make sure to cook the mixture until it’s boiling temperature. We need to bring the whole thing up to a high temperature in order for agar agar to work. So make sure to cook until it’s boiling or microwave till very hot.
Questions You Might Have
Can I use instant coffee?
Yes for sure. I actually use instant coffee for this recipe (in case you didn’t see that in the recipe card above). I use 2.5 teaspoons of decaf instant coffee granule with 270 g warm water to make my warm black coffee.
What kind of sugar can I use?
Technically, you can use any kind of sugar. Just be mindful about the taste of the sugar and how sweet it is. Here I use sugar alternative.
Is there any substitution for agar agar?
Depending on where you are, you might be able to find another substitution for gelatin. In the UK, I’ve seen one called Vege-Gel. Also pay attention to the ratio used for different products.
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