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–+ servings
Vietnamese Coffee and Cream Jelly

Delightful Vietnamese Coffee and Cream Jelly for Easy Indulgence

Indulge in this Vietnamese Coffee and Cream Jelly, a delightful no-bake dessert combining rich coffee and creamy coconut flavors.
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Prep Time 40 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coffee Layer
  • 1 cup Water Essential for dissolving and ensuring the jelly sets properly.
  • 2 tablespoons Instant Coffee Use robusta for a bolder taste.
  • 0.5 cup Granulated Sugar Adjust for your sweetness preference.
  • 0.125 teaspoons Salt Enhances the coffee flavor.
  • 1 tablespoon Agar Agar Powder Acts as a gelling agent.
Coconut Layer
  • 1 cup Water Needed to dissolve agar agar.
  • 200 ml Coconut Milk Adds richness.
  • 200 ml Evaporated Milk Provides velvety depth.
  • 0.5 cup Granulated Sugar Sweetens the coconut layer.
  • 1 tablespoon Agar Agar Powder Ensures the coconut layer sets.

Equipment

  • Saucepan
  • Whisk
  • mold

Method
 

Preparation
  1. 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.
  2. In one saucepan, combine 1 cup of water with 1 tablespoon of agar agar powder. Bring to a gentle simmer over medium heat, stirring for about 5 minutes until dissolved.
  3. Whisk in 2 tablespoons of instant coffee and ½ cup of sugar, and simmer for an additional 2–3 minutes until smooth.
  4. Carefully pour the coffee mixture into your prepared mold. Let it set at room temperature for about 30 minutes.
  5. While the coffee layer sets, rinse the saucepan and combine another cup of water with 1 tablespoon of agar agar powder. Heat until dissolved.
  6. Whisk in 200 ml of coconut milk, 200 ml of evaporated milk, and the remaining ½ cup of sugar. Heat on low for 2-3 minutes until well combined.
  7. Once the coffee layer is tacky, gently pour the coconut mixture over the top, ensuring it covers the coffee evenly.
  8. Allow the jelly to cool at room temperature until set, about 30 minutes.
  9. Cover and refrigerate for at least 2 hours to firm up completely.
  10. Once chilled and set, remove from the refrigerator, unmold, and cut into slices.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 8gCholesterol: 5mgSodium: 50mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 80mgIron: 0.5mg

Notes

For a richer coffee profile, add a splash of sweetened condensed milk to the coffee layer. Store in an airtight container for up to 4 days.

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