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+ servings
Mini cups with 2 layers of coffee jelly in a mini cup topped with black coffee jelly cubes

Coffee Jelly

A delectable coffee jelly with a combination of black and milk coffee in cute individual serving cups, and topped with chopped jelly cubes. A great dessert for coffee lovers!
4.91 from 10 votes
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Course: Dessert
Cuisine: Asian
Keyword: Coffee Jelly
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 6 mini cups
Author: Priya Maha


  • 10 g agar agar powder
  • 250 g sugar
  • 2 tbsp instant coffee granules or powder
  • 2 tbsp sweetened condensed milk
  • 1 liter water


  • Prepared the molds and set them aside.

Cooking the jelly

  • Combine agar-agar powder with sugar. Mix well and set aside.
  • Measure water into a medium sized pot. Add the agar-agar and sugar into the water and stir.
  • Next, add instant coffee to the pot. Cook the jelly over low to medium heat.
  • Stir and cook the jelly solution for about 10 minutes, until the jelly is fully dissolved.

Assembling the jelly

  • Pour about 2 to 3 cups of the jelly into a small dish. Let the jelly set slightly before placing it in the fridge to set completely.
  • Spoon half of the remaining black coffee jelly solution in the pot into the prepared mini jelly molds. Let the jelly set.
  • While waiting for the black jelly layer to set, prepare the milk coffee jelly. To do this, add condensed milk to the remaining jelly solution in the pot. Mix well.
  • Also, prepare the black coffee jelly cubes. Remove the dish of black jelly placed in the fridge earlier. It should have set completely by now, given that it is a shallow layer of jelly. Cut the jelly into small cubes of about 1cm sizes. You can cut the jelly directly in the dish or you can also turn it out onto a board and then cut it.
  • Remove the jelly molds from the fridge. Check that the top of the black jelly is firm by pressing it lightly. So long as the top of the jelly is firm to the touch (the bottom can still be wobbly, that is fine), it is ready for the next layer of jelly.
  • Gently spoon the milk coffee jelly onto the black jelly layer.
  • Add a few of the cut black jelly cubes into each of the jelly molds. You will see the jelly cubes float to the surface of the milk coffee layer.
    At this stage, not all the jelly cubes will be used up. Reserve the remaining for the topping.
  • Return the jelly in the molds to the fridge to set completely.
  • While waiting for the jelly to set, prepare the jelly topping.
  • To make the topping, cut the remaining black jelly cubes into smaller squares.
  • Chill in the fridge while waiting for the jelly in the molds is set.
  • Spoon some of the jelly toppings onto each mini coffee jelly in the molds before serving.


Calories: 194kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 20mg | Potassium: 102mg | Fiber: 1g | Sugar: 45g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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