Coffee Agar Jelly
When the humidex is humidex-ing, I’m taking my afternoon coffee in the form of cool, refreshing Coffee Agar Jelly! This is a simple yet elegant treat that pairs the rich, bitter notes of coffee with chilled sweetened cream. It is a popular Japanese dessert that is perfect for warm days or as a light finish to a meal.
It is served with a chilled sweet milk but an additional scoop of vanilla ice cream on top is highly encouraged too if you’re an affogato girlie like me.
🎥 Watch video for Coffee Agar Jelly
I saw these coffee agar jelly desserts sell for $6 while I was picking up Japanese food staples at J-Town and balked at the price, knowing how easy they are to make, needing only 4 ingredients for the coffee jelly and 2 for the chilled sweet cream to serve! A là mode or on its own, Coffee Agar Jelly with chilled sweet milk is the delicious hot weather coffee reprieve you deserve.
A question I get asked a lot is whether you can use gelatin instead of agar. The answer is yes! See recipe note for how to substitute. It’s very easy.
Let me know your thoughts or if you have any questions about this recipe in the comments section below. I’m always happy to help!
Eat well + be well,
Sonia x
Recipe notes for Coffee Agar Jelly
Can I substitute espresso with coffee?
Yes, you can be substitute the espresso and water with 2 cups of strong brewed coffee.
What is agar agar?
Agar agar is made from a sea algae and often described as the plant-based version of gelatin which is made of animal collagen. Agar agar must be dissolved and cooked first to activate its gelling properties whereas gelatin does not require cooking as long as it is well dissolved. When compared, a jelly made with agar agar has a slightly firmer and “crisp” mouth feel versus a jelly made with gelatin. Agar agar comes in various forms – powder, flakes and strands. I use powder or flakes. In my experience, the powder form is easiest to find online (or buy at most health food stores) so that is what I call for in this recipe. The different forms can be used interchangeably if measured by weight on a kitchen scale. Without a scale, flakes are fluffier so you must use approximately 3x the volume which, for this recipe, is 3 teaspoons of agar agar flakes.
Can I substitute gelatin for agar agar?
Yes, Follow the gelatin package directions for setting. For example, a 7g pouch of Knox gelatin powder sets 2 cups of liquid. Therefore, for this recipe, use one pouch of Knox gelatin. Make sure gelatin is dissolved properly but it does not require cooking so you can skip the 1-minute simmer in step 2.
You may also like these recipes:
》strawberry matcha iced latte
》maple almond-cashew nut milk iced latte
》horchata iced latte
Coffee Agar Jelly
2-3 servings.
Coffee Agar Jelly
This is a simple yet elegant treat that pairs the rich, bitter notes of coffee with chilled sweetened cream. It is a popular Japanese dessert that is perfect for warm days or as a light finish to a meal.
Ingredients
Instructions
- Into a 2-cup measuring cup, add espresso, sugar, agar agar and enough water to bring it up to the 2-cup level (470ml). Transfer into a small pot and bring mixture to a simmer, whisking constantly to fully dissolve the sugar and agar agar.
- Simmer gently for 1 minute to activate agar. Check on the back of a metal spoon that no granules remain.
- Pour into a mold – I used a 7½” x 5” rectangular dish. Let cool at room temperature 30 minutes. Transfer to refrigerate for 3 hrs or until fully set.
- Meanwhile, mix condensed milk and milk. Chill in fridge.
- Once coffee jelly is set, use a spatula or small knife to run around the edge and cut jelly into approximately ½” cubes.
- 6. Serve in glassware and pour chilled sweet milk on top to serve. Optional – top with a scoop of vanilla ice cream. Enjoy!
Notes
Can I substitute Espresso with coffee?
Yes, you can be substitute the espresso and water with 2 cups of strong brewed coffee.
What is agar agar?
Agar agar is made from a sea algae and often described as the plant-based version of gelatin which is made of animal collagen. Agar agar must be dissolved and cooked first to activate its gelling properties whereas gelatin does not require cooking as long as it is well dissolved. When compared, a jelly made with agar agar has a slightly firmer and “crisp” mouth feel versus a jelly made with gelatin. Agar agar comes in various forms – powder, flakes and strands. I use powder or flakes. In my experience, the powder form is easiest to find online (or buy at most health food stores) so that is what I call for in this recipe. The different forms can be used interchangeably if measured by weight on a kitchen scale. Without a scale, flakes are fluffier so you must use approximately 3x the volume which, for this recipe, is 3 teaspoons of agar agar flakes.
Can I substitute gelatin for agar agar?
Yes, Follow the gelatin package directions for setting. For example, a 7g pouch of Knox gelatin powder sets 2 cups of liquid. Therefore, for this recipe, use one pouch of Knox gelatin. Make sure gelatin is dissolved properly but it does not require cooking so you can skip the 1-minute simmer in step 2.
Nutrition Facts
Calories
585Fat
15 gSat. Fat
9 gCarbs
105 gFiber
1 gNet carbs
104 gSugar
101 gProtein
12 gSodium
221 mgCholesterol
54 mgDisclaimer: nutritional information is auto-generated and should be used as an approximation.
Did you make this recipe? Tag me on Instagram at saltnpepperhere so I can see! Or let me know in comments below what you think of this recipe or if you have any questions. I am happy to help! x
Hi, I’m Sonia
I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!
homemade food to nourish and indulge …
More about Sonia >