Coffee Jelly: A Japanese Classic

Coffee Jelly 2

When I  moved to the U.S. from Japan fifteen years ago, I was naturally homesick.  I missed the food more than anything!  Coffee Jelly, a ubiquitous dessert there, is one of my all-time favorite treats.  It is readily available in grocery stores, convenience stores, cafes and restaurants in Japan.

Perfect for the summer months, Coffee Jelly is incredibly refreshing, quick, and easy to make.  My favorite way to eat Coffee Jelly is to top it with a thin (okay, maybe a not so thin) layer of heavy cream.

The Sprightly Kitchen’s Coffee Jelly (Serves 4-8)

Coffee Jelly 3

  • Strong coffee brewed with:
    • 6 tablespoons or 36 grams of ground dark roast coffee
    • 4 cups of water
  • 1/4 cup or 60ml of water
  • 2 tablespoons or 24g of gelatin
  • ½ cup or 100g erythritol or sugar (optional)
  • Heavy whipping cream (optional)
Coffee Jelly 4
No cream option, if you can handle it!

Brew the coffee. Set aside once brewed to cool slightly.

Put the gelatin in a bowl, pour in 1/4 cup of water and stir. Let the gelatin set for about 5 minutes so it has time to bloom.  Then, put the gelatin in the microwave on high for about 30 seconds so it dissolves.

In a bowl, pour in the coffee, dissolved gelatin, and sugar. Mix the liquid with a spoon. Pour into preferred molds.  Chill in the refrigerator to set for at least 6 hours before serving.  Once set, pour a thin layer of heavy cream over the top of the jelly to serve.

Coffee Jelly 3


In order to make this jelly flavorful, the coffee has to be a very strong brew.  I found that the ratio above makes the most sense for my tastebuds. Please adjust to your taste if it is too strong or not strong enough.

This jelly will be firmer than your average gelatin-based dessert.  It is delicious with a scoop of vanilla ice cream in place of the heavy cream. Hell, why not both?

Eliminating sugar, or replacing sugar with an alternative like erythritol will make this a low-carb friendly dessert.

Depending on the size of the molds you use, this recipe should serve between four to eight people.  For a big snack, you can split this recipe into four one-cup servings of jelly per person.  Half-cup servings are ideal, especially if this is planned to be eaten after a meal.



Lots and lots and lots of love,




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