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Vietnamese-Inspired Coconut Coffee Jelly

This Vietnamese-Inspired Coffee Jelly is super nostalgic to @tifflovestofu, and we’re obsessed with this 4-ingredient, plant-based recipe she shared with us.

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8
Layered coffee jelly squares sit at the center of the image.

400 ml Califia Farms Go Coconuts Coconutmilk
400 ml Califia Farms Iced Coffee 
60 grams rock sugar, divided
2 teaspoons agar-agar powder, divided

Combine Go Coconuts Coconutmilk, 30 grams of rock sugar, and 1 teaspoon agar-agar powder in a small saucepan. In a separate saucepan, combine Iced Coffee, 30 grams rock sugar, and 1 teaspoon agar-agar powder.
Bring both saucepans to a boil and reduce to a simmer. Cook for 5 minutes and stir until everything is dissolved. NOTE: keep both saucepans warm on low heat while layering the jelly.
Begin pouring 6 tablespoons of the coffee mixture into the glass container until it covers the entire surface. Wait 2-3 minutes for it to solidify until sticky to the touch. Use a finger to gently touch the layer, if it does not cling to your finger then it is ready for the next layer. If it does cling to your finger, wait 1 more minute for it to set.
Once it is ready, add 5 tablespoons of the coconut milk mixture. Wait 2-3 minutes to set and continue layering in this order until the mixture is used.
Store the jelly in the fridge for 2 hours before serving cold. Slice it into bite-sized pieces, and enjoy!
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