There’s a faint hum of the old ceiling fan and the smell of warm coffee drifting through the kitchen — this jelly takes me straight back to porch chats and slow afternoons with family. It’s simple, comforting, and just sweet enough to make everyone smile.
Why make this recipe
Because it’s syrupy coffee and creamy coconut folded into a cool, wobbly dessert that feels like a family secret. It’s quick to make, pretty to serve, and perfect for warm days when you want something light but soulful.
How to make Vietnamese Coffee and Cream Jelly Recipe
Ingredients:
- Coffee layer: 600 ml water, 2 tablespoons (14 g) instant coffee, ½ cup granulated sugar, ⅛ teaspoon salt, 1 tablespoon (8 g) agar agar powder
- Coconut cream layer: 200 ml full-fat coconut milk, 200 ml evaporated milk, 200 ml water, ½ cup (100 g) granulated sugar, ⅛ teaspoon salt, 1 tablespoon (8 g) agar agar powder
Directions:
- In a medium saucepan over medium-high heat, combine water and agar agar powder. Stir occasionally until the agar agar powder dissolves completely. Bring the mixture to a boil, then reduce heat to medium-low. Add instant coffee, sugar, and salt, stirring until all ingredients are fully dissolved. Turn off the heat and keep the pot covered and warm.
- In a separate medium saucepan over medium heat, add coconut milk, evaporated milk, water, sugar, salt, and agar agar powder. Stir until sugar dissolves and bring to a boil. Reduce heat to low and simmer for 2–3 minutes ensuring agar agar and sugar are fully dissolved. Turn off heat and keep warm with lid covered.
- Pour about one-third (170–180 ml) of the warm coffee mixture carefully into a glass container or mold. Use a toothpick to pop any air bubbles on the surface. Allow it to cool until it is just set and tacky to the touch but not fully solidified.
- Gently pour one-third (170–180 ml) of the coconut cream mixture over the coffee layer. To avoid melting the coffee jelly, let the coconut cream mixture cool slightly or transfer it onto a spoon before pouring it slowly over the coffee layer. Wait until this layer is set but still tacky.
- Continue layering the coffee mixture and coconut cream mixture alternately until all jelly mixtures are used up, ensuring each layer is just set before adding the next.
- Cover the mold with plastic wrap or a lid and refrigerate for at least 2–4 hours until fully firm. To serve, run a knife gently around the edges, invert the mold onto a serving plate, and slice into bite-sized pieces. Enjoy this refreshing Vietnamese coffee and cream jelly chilled.
How to serve Vietnamese Coffee and Cream Jelly Recipe
Serve chilled on a pretty plate, cut into small cubes so everyone can pop a piece into their mouth like a little memory. Pair it with a warm biscuit or a cold iced coffee for a sweet-and-salty contrast. A dollop of whipped cream or a few crushed roasted peanuts on top makes it feel extra special for company.
How to store Vietnamese Coffee and Cream Jelly Recipe
Keep the jelly covered in the refrigerator for up to 4 days. Store in an airtight container or keep the original mold wrapped tightly with plastic wrap so it doesn’t pick up other fridge smells. For best texture, enjoy within the first 48 hours.
Tips to make Vietnamese Coffee and Cream Jelly Recipe
- Dissolve the agar well: stir and bring to a boil so it sets firmly; undercooked agar can make the jelly too soft.
- Cool slightly before layering: letting the top of each layer become tacky prevents melting and keeps clean edges.
- Use good instant coffee: a bold, aromatic instant will give the coffee layers the most character.
- Adjust sweetness to taste: start with the amounts given, but if you prefer more bitter coffee, reduce the sugar a bit in the coffee layer.
- Pop bubbles with a toothpick right after pouring each layer for a smooth finish.
Variations (if any)
- Condensed milk layer: swap evaporated milk + sugar for sweetened condensed milk (reduce sugar in the recipe) for a richer, sweeter layer.
- All-coconut version: use coconut milk for both layers and add brewed coffee (concentrated) to the coffee layer for a dairy-free treat.
- Coffee jelly shots: pour into small glasses and top with a splash of cream or coconut milk for individual servings.
FAQs
Q: Can I use gelatin instead of agar agar?
A: You can, but gelatin behaves differently — it needs refrigeration to set and won’t firm up as well at room temperature. If you use gelatin, follow package instructions for equivalent amounts.
Q: How firm should agar-based jelly be?
A: It should be springy and hold its shape when inverted, but still tender to the bite. If it’s too soft, gently reheat with a touch more agar dissolved and set again.
Q: Can I make this ahead for a party?
A: Absolutely. Make it a day ahead and refrigerate. It keeps well and actually slices cleaner after a good chill.
Q: Is instant coffee necessary?
A: Instant coffee dissolves easily into the hot agar mixture for an even flavor. If you prefer brewed coffee, use a strong concentrated brew and reduce the water in the coffee layer slightly.
Q: Why did my layers melt together?
A: The top layer was likely still too hot when poured. Let each layer cool until just tacky before adding the next, or pour over a spoon to soften the impact.
Conclusion
If you’d like another take on this lovely dessert, I often peek at recipes like Takes Two’s Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) for inspiration, and I’ve also found helpful tips in Catherine Zhang’s Vietnamese Coconut Coffee Jelly (Thạch Cà Phê) when tweaking my coconut layers. Come on by the kitchen sometime — there’s always room for one more at the table, and I’d love to share a spoonful and a story with you.
Vietnamese Coffee and Cream Jelly
Ingredients
Method
- In a medium saucepan over medium-high heat, combine water and agar agar powder. Stir occasionally until the agar agar powder dissolves completely.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Add instant coffee, sugar, and salt, stirring until all ingredients are fully dissolved.
- Turn off the heat and keep the pot covered and warm.
- In a separate medium saucepan over medium heat, add coconut milk, evaporated milk, water, sugar, salt, and agar agar powder.
- Stir until sugar dissolves and bring to a boil.
- Reduce heat to low and simmer for 2–3 minutes ensuring agar agar and sugar are fully dissolved.
- Turn off heat and keep warm with lid covered.
- Pour about one-third of the warm coffee mixture carefully into a glass container or mold.
- Use a toothpick to pop any air bubbles on the surface. Allow it to cool until it is just set and tacky to the touch but not fully solidified.
- Gently pour one-third of the coconut cream mixture over the coffee layer.
- Let the coconut cream mixture cool slightly or transfer it onto a spoon before pouring it slowly over the coffee layer.
- Wait until this layer is set but still tacky.
- Continue layering the coffee mixture and coconut cream mixture alternately until all jelly mixtures are used up, ensuring each layer is just set before adding the next.
- Cover the mold with plastic wrap or a lid and refrigerate for at least 2–4 hours until fully firm.
- To serve, run a knife gently around the edges, invert the mold onto a serving plate, and slice into bite-sized pieces.