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+ servings

Vegan Coffee Coconut Jelly

christieathome
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 156 kcal

Ingredients
  

Coffee Layer

Coconut Layer

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
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