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+ servings

Vegan Coffee Coconut Jelly

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.
5 from 11 votes
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Prep Time 1 hr
Total Time 1 hr
Course Dessert
Cuisine thai
Servings 9 pieces
Calories per serving 156 kcal


Coffee Layer

Coconut Layer


  • 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!

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Suggested Equipment & Products

8x8 square inch glass container
Measuring Set
Small pot
Coffee Press
Hot Water Boiler
Calories: 156kcal | Carbohydrates: 11g | Protein: 1g | Fat: 13g | Saturated Fat: 12g | Sodium: 11mg | Potassium: 168mg | Fiber: 1g | Sugar: 9g | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Course Dessert
Cuisine thai
Keyword coffee and coconut cream jelly, coffee and coconut jelly, coffee coconut agar jelly, coffee coconut jelly recipe, coffee coconut milk jelly