It's the completely craveable, creamy, caffeinated dessert of our dreams. Where have you been all our lives, Coffee Jello? This is a popular dessert in Asia, but I don't see it often in US restaurants. So I decided to make my own.
I took a few liberties with my interpretation of this recipe. Most recipes call for pouring the coffee gelatin mixture in a pan to set, then cutting it into squares for service and stacking blocks of jelly into a dish. I loved the idea of elevating this tasty sweet so I can serve it after brunch, or a spring dinner party.
So I grabbed a silicone mold for French Canneles, those lovely little pastries at your local French bakery. If you're not familiar, you can find a mold at your local kitchen supply store, or on Amazon. They look like tiny, tall bundt cake molds. The coffee jello sets perfectly and, when released, has a sophisticated air about it.
I ruin this vibe moments later by topping it with whipped cream and chocolate sauce. To each their own! Still a perfect dessert and a satisfying treat for any sweet tooth.
Whether you're making these tasty treats in a cannele mold, cupcake tin or an 8x8 pan...just MAKE THEM. They'll change your life forever.
And if you need more sweet coffee treats in your life, check out my Coffee Punch with Ice Cream and Iced Coffee with Sweetened Condensed Milk.
What you'll need to make this sweet dessert:
Cold water + unflavored gelatin: This magic combo turns our hot coffee into a coffee lovers sweet treat with a lovely firm and creamy texture.
Strong, hot coffee: I've loved every version of this recipe that I've made (testing was an amazing, if slightly hyperactive, few weeks) but the versions using stronger coffee were the best. I'm a coffee and cream kinda girl. In the US, I order a latte. In Portugal, a galão. Point is, I prefer sweet coffee with cream, not a crazy dark roast or coffee black scenario. But in this recipe, you're balancing against a very sweet and creamy condensed milk. So a little bit of extra coffee flavor is required. If you like Vietnamese coffee or sweet and milky iced coffee, you're going to love this magic brew! It will be a great addition to your dessert rotation.
Sweetened condensed milk: The thick and creamy sweetened milk is the perfect pairing for this recipe.
Toppings (optional): Whipped cream and chocolate sauce are my favorite toppings here.
Full measurements and directions included in the printable recipe card below.
Step by step instructions:
1. Make gelatin mix and coffee
To begin, add ½ cup cold water to a bowl, then sprinkle the unflavored gelatin over the water. Set the bowl aside to allow the gelatin to bloom. The mixture will turn into a gel within 10 minutes.
Once the gelatin blooms, add it to the hot brewed coffee. Stir well until the gelatin powder mixture is dissolved into the hot liquid.
Add the sweetened condensed milk to the coffee and gelatin. Stir to combine.
2. Form coffee molds
There are several different ways to refrigerate the coffee jello. If using silicone molds, place the molds on a firm cutting board or baking sheet, then pour the coffee mixture into the molds. If using single large dish, pour the mixture into an 8x8 baking dish.
I like to remove air bubbles from top layer - just for aesthetic reasons once it sets.
Refrigerate molds 2-3 hours or until firm, then unmold. For the larger single mold, refrigerate 3-4 hours, then remove and cut into cubes of jelly.
3. Serve and enjoy
Serve with whipped cream and chocolate sauce.
Frequently Asked Questions:
Coffee jello can be made up to 2 days ahead. I recommend unmolding the day you plan to serve. Obviously, wait until service time to top with whipped cream and chocolate syrup.
Absolutely. And it's not a bad idea if you're serving it in the evenings. But the decaffeination process strips a bit of the boldness from the coffee beans, so you'll want to compensate by adding extra grounds to your coffee pot.
You sure can! The condensed milk adds sweet cream to the dessert, but that can be achieved by other means. Add the same amount of heavy cream, half and half, or even whole milk, along with a few tablespoons of sugar to the coffee mixture, as well as the bloomed gelatin. To make the coffee mixture sugar free, substitute stevia or the sweetener of your choice in place of sugar. If the total volume of the coffee and sweetened cream mixture exceeds about 4 cups of liquid, you'll want to increase your gelling agent. Sweetening the mixture without using condensed milk gives you more control over the sweetness of the jelly, especially if you're hoping to use less sugar.
To store, keep this coffee dessert in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
Print
Coffee Jello Recipe with Condensed Milk
- Total Time: 15 minutes
- Yield: 12 1x
Ingredients
½ cup very cold water
3 packets of unflavored gelatin (2 ½ tablespoons)
2 cups strong coffee, very hot
1 can sweetened condensed milk (14 oz)
Optional toppings: Whipped cream, chocolate syrup
Instructions
- To begin, add ½ cup cold water to a bowl, then sprinkle the unflavored gelatin over the water. Set the bowl aside to allow the gelatin to bloom. The mixture will turn into a gel within 10 minutes. Once the gelatin has bloomed, add it to the hot brewed coffee. Stir well until the gelatin mixture is dissolved into the hot coffee. Then add the sweetened condensed milk. Stir to combine.
- If using silicone molds, place the molds on a firm cutting board or baking sheet, then pour the coffee mixture into the molds. If using a single large dish, pour the mixture into an 8x8 baking dish.
- Refrigerate molds 2-3 hours or until firm, then unmold. For the larger single mold, refrigerate 3-4 hours, then remove and cut into squares.
- Serve with whipped cream and chocolate sauce.
Notes
Unflavored gelatin comes in slightly different packet sizes, so I've included the measurements I used to be sure you have the correct amount for the perfect texture.
- Prep Time: 15
- Category: Desserts
- Method: No Cook
- Cuisine: American, Japanese, Filipino
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