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 pieces

Calories 156 kcal

Ingredients

Coffee Layer

6.5 tbsp coffee beans grounded
3 cups hot boiling water
4 tbsp maple syrup
6 tbsp coconut milk
3 tsp agar agar powder

Coconut Layer

400 ml 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!

NOTES

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Suggested Equipment & Products

8x8 square inch glass container

Measuring Set

Whisk

Small pot

Coffee Press

Hot Water Boiler

Keyword coffee and coconut cream jelly, coffee and coconut jelly, coffee coconut agar jelly, coffee coconut jelly recipe, coffee coconut milk jelly

Nutrition