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5 from 3 votes

Vegan Coffee Coconut Jelly

Course Dessert
Cuisine Chinese
Keyword coconut, coffee, jelly, vegan
Prep Time 1 hour
Total Time 1 hour
Servings 9

Ingredients

Coffee Layer

  • 6.5 tbsp coffee beans

    grounded
  • 3 cups boiling hot water

  • 4 tbsp maple syrup

  • 6 tbsp oat 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

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 oat 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 1/2 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 1/2 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!