Coffee Jelly topped with a delicious slightly whipped cream is an easy and delightful dessert for the coffee lover in your life.
Coffee has become a must in my life. Every day includes a delicious, full-bodied, pour over, which I drink black…unless I’m treating myself (I enjoy an iced dirty ube latte from Creme Caramel LA from time to time).
Long gone are the days when I’d order a grande mocha frappe or an extra sweet and creamy latte. I have to admit…I’ve become a coffee snob, but I still believe everything has a time and place, even Coffee Jelly.
Yes, delicious deep flavored coffee, sweetened with sugar, solidified into a jiggly mass and topped with a lightly whipped vanilla cream belongs in any coffee lovers life for dessert.
My Coffee Jelly recipe comes from the ever popular The Detroit News Menu Cook Book, which was published in 1933. I found this seemingly odd recipe in my favorite vintage cookbook. It was a new idea to me (really…coffee in jelly form?) but it happens to be a popular Japanese dish.
Coffee Jelly was invented during the Taisho period (sometime between 1912 and 1926) in Japan.1 It seems to be eaten in many different forms, from tiny cubes placed in coffee or topped with condensed milk. There are many other recipes online and I encourage you to see all the other ways you can serve it!
Coffee Jelly has been popular for so long, and I’ve jumped on the bandwagon…you should as well. It’s so fun to eat and reminds me of being a kid eating gelatin jigglers after school…but this time with grown up flavors.
It would be a fun dessert to serve at a 1930’s themed party! You could serve my Wilted Dandelion Greens Salad and Chicken Filled Pancakes as the main course followed by Coffee Jelly…your party will be a hit.
If you decide to join me on this Coffee Jelly train let me know what you think of it in the comments below and include#cupofzest with your Instagram pics! I’d love to see how you like it!
-Use any kind of coffee you have on hand as long as it is brewed strong. I actually used some delicious cold brew I had in my fridge and just heated it up to just under boiling. It worked great.
-If you want to make coffee jelly jigglers, use a 9×13 dish and once the jelly is set, unmold it from the dish and cut out cute shapes with cookie cutters.
-Did you know that the longer a recipe made with gelatin sits, the more solidified it becomes? The awesome team at The Kitchen has a great article called 5 Tips for Working with Gelatin. If you’ve never used gelatin, you should check it out.
Yields 6 Servings
10 minPrep Time
2 hr, 10 Total Time
- 1/3 cup sugar, divided
- 1 tablespoons gelatin
- 2 cups hot strong coffee
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
- Reserve 1 tablespoon sugar and mix the remaining sugar and gelatin together thoroughly in a medium bowl.
- Add the hot coffee and lemon juice to the sugar and gelatin. Gently stir until the sugar and gelatin are fully dissolved.
- Pour into a 9 x 9 inch serving dish.
- Chill until set, at least 2 hours.
- Before serving, whip heavy cream, the reserved 1 tablespoon sugar, and vanilla extract together until soft peaks just begin to form.
- Distribute coffee jelly into small serving bowls and top with the slightly whipped cream and eat up!
Adapted from The Detroit News Menu Cook Book