Coffee Jelly – Recipe

With temperatures reaching 36°C in London, it's definitely time to keep the oven switched off and make something cool. Coffee jelly's a super popular summer dessert in Japan and super easy to make, as well as surprisingly versatile when it comes to how you can enjoy it. Here's how I make it.

Need some visuals? Check out my super quick at-a-glance tutorial video on my YouTube channel Tashcakes Cooks:

Ready? Let's go.


240ml strongly-brewed coffee
7.5g gelatin powder, soaked in 3 tbsp cold water
45g light muscovado sugar


1. Heat the coffee with the sugar in a small saucepan until steaming but not simmering, stirring until the sugar has completely dissolved, and turn off the heat.

2. Dissolve the soaked gelatin in the coffee, and pour straight into a small heatproof container.

3. Leave to cool completely to room temperature, and then place in the fridge for four hours or overnight.

4. Slice the jelly with a blunt knife to make jelly cubes, and tip out into a bowl.

5. Serve with cream, or with milk like a bubble tea.

Enjoy, and have fun.


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