Coffee Jelly
Coffee Jelly is an iconic dessert popular in Japan, but with its roots in Britain with the first known recipe published in England in 1817. Although the original recipe called for gelatin extracted from a calf's foot, this vegan-friendly recipe uses kanten (a traditional, plant-based gelling agent made from red seaweed) and coconut cream. When prepared with a light, fruit-forward coffee, the resulting dessert is cooling, refreshing, and the perfect treat to beat the summer heat.
What you’ll need
- 600 g brewed coffee
- 60 g sugar
- 4 g kanten/agar-agar powder
- 1/4 cup coconut cream
Step-by-Step Instructions
- Prepare the coffee using your preferred brewing method
- In a small pot, bring the coffee and sugar to a light simmer
- Add the kanten powder and whisk/stir slowly for one minute to full dissolve the powder
- Pour the liquid evenly into the desired serving vessels with enough room to add cream later on
- Let cool to room temperature
- Cover and chill the vessels in the fridge 6 hours or overnight
- To serve, remove from the fridge, top with a thin layer of coconut cream and enjoy!
