Coffee Jelly is a delicious after dinner dessert made with sweetened coffee flavored gelatin and a cold cream pour. It’s a light and refreshing dessert that’s sure to satisfy any crowd!
Coffee jelly is a very popular dessert in many Japanese restaurants. It’s usually served chilled in a glass vessel or cut into cubes, then served with cream, half and half, or whipped cream.
Our version is made to be light, not overly sweet and served with half and half and a dollop of whip cream!
It’s a light and delicious Japanese dessert recipe perfect after any meal!
What is Japanese Coffee Jelly?
Japanese coffee jelly is one of the most popular desserts in Japan served in many restaurants and sold in convenience stores across Japan.
It’s a simple recipe where gelatin is made from strong brewed coffee or espresso, then topped with various creams such as heavy cream, half and half and or whipped cream. For this recipe, we use half and half.
The taste is very strong in coffee flavor with a bouncy jello texture and refreshing cool cream to balance the coffee flavor.
What are the instructions to make coffee jelly?
- Coffee or Espresso
- Monkfruit Erythritol Blend (or sweetener of choice)
- Half and Half and/or Whipped Cream (optional)
Mix gelatin powder and water in a small bowl. Next, add gelatin mixture and sweetener into a cup with hot strong brewed coffee and whisk to mix well.
Transfer mixture to a serving bowl and refrigerate for 4 hours or until firm. Serve with half and half and optional whipped cream. That’s all!
What is monkfruit and why do you use it instead of sugar?
Monkfruit is a blend of erythritol and monkfruit. We use it in place of sugar to keep this delicious dessert healthy, low carb and sugar-free. If you prefer, feel free to substitute
with sugar using the same measurements.
Is coffee jelly healthy?
Coffee jelly mainly consists of gelatin which has many health benefits including but not limited to:
- Great source of collagen known to improve the skin, nail and hair growth.
- Reduces inflammation
- Improves digestion
- High protein
- Reduces appetite
- Combined with coffee you got yourself a healthy pick me up dessert that’s delicious and easy to make!
What kind of coffee should I use to make coffee jelly?
- Strong Brewed Drip Coffee
- Instant coffee
- Cold Brew Coffee
What are the ways to enjoy coffee jelly?
You can serve it straight out of the refrigerator in its original dish or you can refrigerate the coffee gelatin mixture in a baking dish and cut it into cubes.
What are the nutritional facts for Japanese style coffee jelly?
- 10 Calories
- 1g Carbohydrates
- 0g Fiber
- 2g Protein
- 1g Fat
- 1mg Cholesterol
- 7mg Sodium
- 0mg Potassium
- 0mg Calcium
- 0mg Iron
- 0ui Vitamin A
- 0mg Vitamin C
Do you have any tips and tricks on making this Coffee Jelly recipe?
- Make sure to brew very strong coffee to ensure a strong and flavorful coffee gelatin flavor.
- You can adjust the sweetener to your preference.
- If you can’t find half and half, you can use heavy cream as well.
Did you have other Japanese dessert recipes I can try?
- Matcha Basque Burnt Cheesecake
- Matcha Cream Cheese Macadamia White Chocolate Chip Cookies
- Matcha Jelly
- Mason Jar Matcha Ice Cream
- Full Collection of Dessert Recipes
Let’s get making this Coffee Jelly recipe!
- Prepping Time 15M
- Cooling Time 4H
- Total Time 4H15M
- Net Carb/Serv 0g
- Servings 4
1) Gather all the ingredients.
2) Mix Gelatin with water in a mixing small bowl.
3) Add sweetener and Gelatin mix into hot coffee.
4) Pour coffee mixture into serving glass and refrigerator for 4 hours or until firm.
5) Top with half and half, heavy cream, and or whipped cream.
Enjoy Japanese Coffee Jelly dessert!
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- 2 Cups Strong Hot Brewed Coffee or Espresso
- 1 tbsp Gelatin 1/4 oz envelope
- 2 tbsp Water
- 2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 1 tbsp Half and Half and/or Whipped Cream optional
- Gather all the ingredients.
- Mix gelatin with water in a mixing small bowl.
- Add sweetener and gelatin mix into hot coffee.
- Pour coffee mixture into serving glass and refrigerator for 4 hours or until firm.
- Top with half and half, heavy cream, and or whipped cream.
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