Vegan Coffee Coconut Jelly. Light, tasty and refreshing! This is a dessert that originates from Thailand. In Thailand, coconut milk is often used in their desserts.
This coffee coconut agar jelly is one my favourite coffee desserts because it's not heavy and it's very cooling especially for this hot summer!
My coffee and coconut cream jelly is made with 5 ingredients! You can even pour condensed milk overtop and there are some vegan versions available that are made with Vegan Condensed Coconut milk.
This is easy to make despite how it looks. And I share how to get the exact layers below.Â
Other recipes you may like!
Vegan Mango Coconut Jelly Recipe
Lemon Curd Chia Pudding Recipe
Banana Thai Pancake Recipe
Vegan Pomegranate Coconut Jelly
Tips
- Always whisk your agar agar powder into the liquid before you heat it. This allows for the agar agar powder to mix in with the ingredients well to prevent any clumps.
- Use a whisk! This ensure even distribution of your liquids. A fork does not cut it.
- Make sure to monitor your jelly liquid and do not over boil. Once it hits a boil, lower it to a very low simmer.
- Always keep your jelly liquid over very low heat before pouring into the mold. This ensures your jelly stays as a liquid. If you remove it off the heat source, it will solidify very quickly.
- Pour your hot liquid over the back of a spoon when pouring over another jelly layer. This prevents the first layer from being broken from the heat of the liquid
For this recipe
You will need the following ingredients:
Coffee Layer
- 6.5 tbsp coffee beans grounded
- 3 cups boiling hot water
- 4 tbsp maple syrup
- 6 tbsp canned coconut milk
- 3 tsp agar agar powder
Coconut Layer
- 400 ml canned coconut milk
- 1.5 cups water
- 3 tsp maple syrup
- 3 tsp agar agar powder
How to Make Coffee Coconut Jelly
- In a coffee press, add coffee grind and boiling hot water. Press out the grind. Pour the coffee into a small pot and whisk maple syrup, agar agar powder, and coconut milk. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- In another small pot, whisk together coconut milk, water, maple syrup and agar agar powder. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- Then in a square glass resealable container, measure out ½ cup of the coffee liquid and gently pour into your container. Allow this to solidify and set at room temperature. Once firm to touch, then gently pour ½ cup of the coconut mixture and allow this to set. Repeat process until you’ve filled your container.
- Seal your container and refrigerate for at least an hour or overnight. Slice into small squares and enjoy with fruit and sweet condensed coconut milk!
Pin for Later!
Give it a try!
Well I hope you give my Vegan Coffee Coconut Jelly recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this coffee and coconut cream jelly recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my coffee coconut jelly recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Vegan Coffee Coconut Jelly
Ingredients
Coffee Layer
- 6.5 tbsp coffee beans grounded
- 3 cups boiling hot water
- 4 tbsp maple syrup
- 6 tbsp canned coconut milk
- 3 tsp agar agar powder
Coconut Layer
- Â 400 ml canned coconut milk
- 1.5 cups water
- 3 tsp maple syrup
- 3 tsp agar agar powder
Instructions
- In a coffee press, add coffee grind and boiling hot water. Press out the grind. Pour the coffee into a small pot and whisk maple syrup, agar agar powder, and coconut milk. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- In another small pot, whisk together coconut milk, water, maple syrup and agar agar powder. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- Then in a square glass resealable container, measure out ½ cup of the coffee liquid and gently pour into your container. Allow this to solidify and set at room temperature. Once firm to touch, then gently pour ½ cup of the coconut mixture and allow this to set. Repeat process until you’ve filled your container.
- Seal your container and refrigerate for at least an hour or overnight. Slice into small squares and enjoy with fruit and sweet condensed coconut milk!
This is a visually stunning recipe, Christie, and I bet it tastes amazing too. I love cooking and baking with coconut milk and I love how it pairs with coffee. Thanks so much for sharing!
This Agar agar recipe turned out so well! My family loved it at our last gathering
What a tasty dessert recipe. I'm so psyched that this recipe is vegan!
This coconut jelly looks so yummy! I love how it uses coffee, too. It sounds great!
It's nice to know that coconut milk has good properties for you, because we sure use a lot of it!! This layered jelly dessert is fantastic! I'm a big fan of coffee flavors!
What a stunning photography you have achieved Christie. The whole post looks magazined. I love coffee and the coconut jelly and here you have put the best of two in one. Thanks.Amazing
I use a lot of coconut milk in baking so thanks for sharing the health benefits. These are perfect Christie! And great kitchen tools. I think I have those same measuring spoons and cups.
I made this the other day and what a treat! My guests were so impressed.
OMG I LOVE when you make these!! They are sooo pretty and aesthetic. Almost.. almost too pretty to eat!
Your coffee coconut jelly is so beautiful with those perfect layers... and I love that you've infused coffee into this recipe. This would be such a fun dessert to serve at a dinner party!