As I stirred the shimmering layers of coffee and cream, a wave of nostalgia washed over me, transporting me back to bustling Vietnamese street corners. This Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) not only brings together aromatic, rich coffee flavors but also envelops you in a comforting, creamy embrace of coconut goodness. What’s truly magical about this no-bake dessert is how the individual layers harmonize—bittersweet coffee meets velvety coconut, making it a delightful treat for any occasion. Perfect for those serene weekends when you want to indulge without the fuss of baking, this vibrant jelly is also a stunning centerpiece that will spark conversations. Curious about how to make it at home and impress your loved ones? Let’s dive in!

Why Will You Love This Jelly?

Easy Preparation: This Vietnamese Coffee and Cream Jelly requires no baking, making it a breeze for anyone to whip up in their kitchen.
Aromatic Bliss: Each bite is a fusion of rich coffee flavor and creamy coconut, ideal for coffee lovers seeking something unique.
Vibrant Presentation: The alternating layers create a visually stunning dessert that is sure to impress your guests.
Versatile Delight: Add tropical fruits or spices for a custom twist that enhances the flavor profile, just like with Grilled Shrimp Bowl or Mushroom Spinach Stuffed dishes!
Quick Set Time: With just a couple of hours in the fridge, you’ll have a delightful treat ready to serve.
Make your weekends special with this easy, no-bake indulgence!

Vietnamese Coffee and Cream Jelly Ingredients

• Here’s everything you need to create this delightful treat!

For the Coffee Layer

Water – Essential for dissolving and ensuring the jelly sets properly.
Instant Coffee (2 tbsp) – Provides robust coffee flavor; use robusta for a bolder taste.
Granulated Sugar (½ cup) – Balances the coffee’s bitterness; adjust for your sweetness preference.
Salt (⅛ tsp) – Enhances the coffee flavor, making it more vibrant.
Agar Agar Powder (1 tbsp) – Acts as a gelling agent, creating a perfect jelly texture.

For the Coconut Layer

Water – Needed to dissolve the agar agar for proper consistency.
Coconut Milk (200 ml full-fat) – Adds rich creaminess that complements the coffee layer beautifully.
Evaporated Milk (200 ml) – Provides a velvety depth and enhances the jelly’s overall flavor.
Granulated Sugar (½ cup) – Sweetens the coconut layer, balancing its richness.
Agar Agar Powder (1 tbsp) – Ensures the coconut layer sets well and maintains its form.

Get ready to enjoy making your very own Vietnamese Coffee and Cream Jelly!

Step‑by‑Step Instructions for Vietnamese Coffee and Cream Jelly

Step 1: Prepare Ingredients
Start by measuring out all the ingredients for your Vietnamese Coffee and Cream Jelly (Thạch Cà Phê). Gather two small saucepans, a whisk, and a mold for setting the jelly. Ensure your instant coffee, granulated sugar, agar agar, coconut milk, and evaporated milk are ready to go. This will streamline the cooking process and keep everything organized.

Step 2: Make the Coffee Layer
In one saucepan, combine 1 cup of water with 1 tablespoon of agar agar powder. Bring the mixture to a gentle simmer over medium heat, stirring for about 5 minutes until the agar is fully dissolved. Then, whisk in 2 tablespoons of instant coffee and ½ cup of granulated sugar, allowing it to simmer for an additional 2–3 minutes until smooth and combined.

Step 3: Set the Coffee Layer
Carefully pour the coffee mixture into your prepared mold, ensuring an even layer. Let it set at room temperature for about 30 minutes until it feels tacky to the touch, signaling that it’s ready for the next layer. Keep an eye on the surface as it should appear glossy yet firm.

Step 4: Prepare the Coconut Layer
While the coffee layer sets, rinse the saucepan and combine another cup of water with 1 tablespoon of agar agar powder. Heat it gently, stirring continuously until the agar dissolves, which should take about 5 minutes. Then, whisk in 200 ml of coconut milk, 200 ml of evaporated milk, and the remaining ½ cup of sugar. Heat this mixture on low for 2-3 minutes until everything is well combined and warm.

Step 5: Layer the Coconut Mixture
Once the coffee layer is tacky, gently pour the coconut mixture over the top, ensuring it covers the coffee evenly. Be slow and careful to prevent mixing the layers; you can pour it against the side of the mold to lessen splashes. Allow this layer to cool at room temperature until set, which should take about 30 minutes.

Step 6: Chill the Jelly
After both layers have set, cover the mold and place it in the refrigerator for at least 2 hours to firm up completely. You’ll know it’s ready when the top is firm and the jelly wiggles slightly without collapsing.

Step 7: Serve and Enjoy
Once the Vietnamese Coffee and Cream Jelly is fully chilled and set, remove it from the refrigerator. Carefully unmold the jelly by running a knife along the edges. Cut it into slices or cubes and serve chilled, showcasing the beautiful layers of coffee and coconut. Enjoy this delightful treat with friends and family!

Vietnamese Coffee and Cream Jelly Variations

Feel free to get creative and make this delightful Vietnamese Coffee and Cream Jelly your own!

Spicy Kick: Add a pinch of cayenne pepper to the coffee layer for an unexpected heat that wakes up the flavors.
Tropical Twist: Top the jelly with fresh mango or lychee slices to introduce a burst of tropical sweetness.
Nutty Texture: Layer in crushed pistachios or almonds between the jelly layers for added crunch and flavor contrast.
Vegan Delight: Use plant-based evaporated milk in place of regular for a completely vegan version of this dessert.
Decadent Chocolate: Drizzle melted dark chocolate over the finished jelly to create a delicious chocolate-coffee fusion.
Creamy Caramel: Swirl in some caramel sauce on top after you unmold for an indulgent treat that amplifies sweetness.
Coffee Liqueur: For an adult version, add a splash of coffee liqueur to the coffee layer for extra flavor and depth.
Fruit Medley: Incorporate a mix of berries or citrus fruits for a refreshing layer of contrast against the coffee and coconut flavors.

Let your imagination soar with these variations! For more delicious inspirations, don’t forget to check out my recipes for Garlic Bucatini Peas or Funfetti Dip Dessert, which offer delightful twists on classic flavors.

Expert Tips for Vietnamese Coffee and Cream Jelly

• Layer Separation: Pour each layer slowly and gently to maintain distinct layers, helping to prevent them from mixing.

• Dissolve Agar Agar: Ensure agar agar is completely dissolved; otherwise, you risk a gritty texture that detracts from the smooth consistency of your Vietnamese Coffee and Cream Jelly.

• Room Temperature Setting: Allow each layer to set at room temperature until tacky before adding the next layer to prevent them from blending.

• Temperature Management: Avoid exposing the jelly to extreme temperature changes, as this can cause cracks between the layers.

• Customize Flavor: For a richer coffee profile, feel free to add a splash of sweetened condensed milk to the coffee layer for added depth and sweetness.

Make Ahead Options

These Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) delights are a time-saving gem for busy home cooks! You can prep both the coffee and coconut layers up to 24 hours in advance. Simply follow the instructions to create each layer, allowing them to set, and then cover them with plastic wrap before refrigerating them. This helps prevent drying and maintains their vibrant flavors. When you’re ready to serve, pour the coconut layer over the coffee layer, refrigerate for at least 2 hours until fully set, and you’ll have a stunning dessert that’s just as delicious as when freshly made!

How to Store and Freeze Vietnamese Coffee and Cream Jelly

Refrigerator: Store your Vietnamese Coffee and Cream Jelly in an airtight container for up to 4 days. This keeps the layers fresh and the flavors intact, making it easy to enjoy later.

Freezer: Freezing is not recommended, as it can alter the texture of the jelly, causing it to become grainy and lose its beautiful layers.

Serving After Storage: When you’re ready to serve, it’s best to bring it back to a cool room temperature for enhanced flavor experience, making each bite as delightful as the first.

Check for Freshness: Always check the jelly for any changes in texture or smell before consuming if it has been stored for several days.

What to Serve with Vietnamese Coffee and Cream Jelly

Indulging in the luscious layers of this jelly leaves you dreaming of delightful pairings that will perfectly complement its unique flavors.

Chilled Tropical Fruit Salad: A medley of fresh fruits like mango, pineapple, and kiwi adds a refreshing contrast, balancing the richness of the jelly. The vibrant colors and juicy textures are a feast for the eyes and palate.
Crispy Coconut Chips: Their crunchy texture offers a delightful contrast to the smooth layers of the jelly. A sprinkle of these chips can add an exciting crunch with every bite.
Rich Vietnamese Iced Coffee: The robust coffee flavor enhances the jelly experience. Enjoying a cup alongside taps into the traditional Vietnamese coffee culture, creating a harmonious flavor pairing.
Creamy Coconut Whipped Cream: Adding a dollop of coconut whipped cream elevates the dessert’s richness. The extra layer of creaminess pairs beautifully with the jelly’s texture.
Light Lemon Sorbet: A bright, tangy sorbet provides a refreshing palate cleanser between bites of the sweet jelly, making your dessert experience feel light and invigorating.
Toasted Almonds or Hazelnuts: Sprinkle some chopped nuts over the top for an added crunch and nutty flavor. They introduce a delightful hint of earthiness that balances the sweet, creamy jelly.
Syrupy Sweetened Condensed Milk: Drizzling this over the jelly enhances the sweetness and ties together the flavors beautifully, creating a luxurious finish to your dessert.
Matcha Green Tea: Serving a warm cup of matcha alongside can cleanse the palate and introduce an earthy note that contrasts with the jelly’s sweetness, providing a unique flavor balance.

Vietnamese Coffee and Cream Jelly Recipe FAQs

How do I select the right coffee for the jelly?
Absolutely! For an authentic flavor, choose a high-quality instant coffee. I recommend using robusta coffee for a bolder kick or arabica for something mellower. If you’re feeling adventurous, try it with strong brewed espresso to enhance the coffee’s intensity.

How should I store my Vietnamese Coffee and Cream Jelly?
Store your Vietnamese Coffee and Cream Jelly in an airtight container in the refrigerator for up to 4 days. This helps the layers maintain their freshness and flavor until you’re ready to enjoy them again. Avoid leaving it out at room temperature for too long; otherwise, it may lose its lovely texture.

Can I freeze the jelly?
Very! Freezing is not recommended due to the unique texture of the jelly. If you freeze it, the layers can become grainy and lose their delightful appearance. If you do find yourself needing to freeze it, place it in a freezer-safe container and eat it within 1 month, although I recommend enjoying it fresh!

What if my jelly didn’t set properly?
If your Vietnamese Coffee and Cream Jelly didn’t set, it’s likely that the agar agar didn’t dissolve completely. To troubleshoot, reheat the jelly mixture gently in a saucepan until it’s liquid and add another teaspoon of agar agar. Stir well and bring to a simmer. Then, mold it again and let it set. Remember, patience is key!

Are there any dietary considerations I should keep in mind?
Absolutely! This jelly is vegetarian and can be easily adapted for vegan diets by using plant-based evaporated milk and coconut milk. Always check for allergies to key ingredients, such as coconut or specific brands of instant coffee, especially if you’re serving guests.

How long does the jelly last after being made?
The Vietnamese Coffee and Cream Jelly should stay fresh for up to 4 days when stored properly in the fridge. If you notice dark spots or any changes in smell, it’s best to err on the side of caution and discard it. Always trust your senses!