Coffee Jelly (Creamy Filipino Dessert)

Coffee Jelly (Creamy Filipino Dessert)

 

Coffee Jelly (Creamy Filipino Dessert)

Ingredients:


For the Coffee Jelly :
2 cups strong brewed coffee
1 pack unflavored gelatin powder (about 7g)
3–4 tbsp sugar (adjust to taste)

For the Cream Mixture :
1 cup all-purpose cream (or heavy cream)
½ cup condensed milk
½ cup evaporated milk (optional but makes it creamier)

Optional toppings :
Ice cubes
Whipped cream
Chocolate syrup

Instructions:


Make the Coffee Base
Brew 2 cups strong coffee.
While hot, add sugar and stir until dissolved.
Sprinkle gelatin powder and stir well until completely dissolved.
Tip: Make sure the coffee is hot so the gelatin dissolves smoothly.

Chill the Jelly
Pour the mixture into a square container or tray.
Let it cool slightly.
Refrigerate for 2–3 hours until firm.

Cut the Jelly
Remove from the fridge.
Cut into small cubes using a knife.
Tip: Smaller cubes look better in dessert cups.

Prepare the Cream Mixture
In a bowl, mix:
All-purpose cream
Condensed milk
Evaporated milk
Stir until smooth and creamy.

Assemble the Dessert
Put coffee jelly cubes in a glass or bowl.
Pour the cream mixture over the jelly.
Add ice cubes (optional).
Chill before serving.

Serving Ideas
Serve in:
Dessert cups
Mason jars
Tall milkshake glasses
Perfect with extra cream drizzle on top.

A cool, creamy, slightly bitter-sweet dessert loved in the Philippines and Japan. It’s easy to make and perfect for summer merienda or negosyo dessert cups.