Coffee Jelly Recipe (No Cream Version)

One of my favorite easy dessert recipes to make is Coffee Jelly. Jelly desserts are really easy to make and it really just mixing together and construction.

What is a Coffee Jelly?

Coffee jelly is a unique Filipino dessert (I think) that is made of jelly or gelatin flavored with coffee.

In this recipe, I didn’t use cream and used cornstarch and Angel Kremdensada instead to make it thick and creamy. You can add cheese if you want that sweet and salty combination. Angel Milk also has a milk with cheese version but I haven’t tried using that yet. 

This is really addicting and you’d find yourself gravitating to the refrigerator if you have this. It’s a good pick me up and guaranteed to keep you awake at night! 

 

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Coffee Jelly Recipe (No Cream Version)

Ingredients

• Coffee Jelly
• 3 sachet of gelatin powder
• 16 cups of water or as instructed by jelly manufacturer, less 1 cup of water for each pack for a chewier texture)
• 2 - 4 tbsp powdered coffee
• 1/4 kilo sugar

• Coffee Cream
• 1 big can of evaporated milk
• 2 Kremdensada
• 1 heaping tablespoon cornstarch
• 1/2 cup sugar
• 1-2 tbsp powdered coffee

Instructions

1. Cook gelatin as instructed. Allow to form and put in the refrigerator to cool.
2. In a big pan, mix evaporated milk and cornstarch until cornstarch is mixed with liquid. Add coffee and sugar.
3. Turn on fire to medium and mix continously with a whisk till its like a milk pudding in consistency.
4. Remove from fire.
5. Still with the whisk, add the Kremdensada in a stream. Do not just pour the milk or it will solidify.
6. Continously mix until mixture is creamy and milk mixture is thick.

1. To Prepare:
2. Cut your jelly into prefered size (square or rectangle). Mix with thick creamy milk mixture and cool for 4 hours or more. Transfer to serving glasses to serve.

1. To Sell:
2. In a 3.5 oz cup, add 1/8 cup milk mixture to 1/3 cup jelly per serving.

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This coffee jelly recipe is actually a for selling recipe and you can use it for a coffee jelly cup business.

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