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Simple & Tasty Coffee Jelly Recipe (With Pictures)

coffee jelly

Coffee jelly is a Japanese dessert that is as delicious as it is easy to make. If you like coffee-flavored desserts but are looking for something lighter than coffee ice cream, coffee jelly is the perfect option. It’s typically served chilled, cubed, and topped with whipped cream, making it a tasty summertime treat when you’re looking to cool off with something sweet.

In this guide, we’ll teach you how to make this simple – yet yummy – Japanese dessert. It’s not very difficult to make, but it does require some prep time. This is a straightforward coffee jelly recipe, but it doesn’t take much to make a great dessert.

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How to Make Coffee Jelly:

  • 1 package of unflavored gelatin (or 1 tablespoon of gelatin powder)
  • 2 cups of freshly brewed hot coffee
  • 2 tablespoons of sugar
  • 4 tablespoons of water
  • Whipped cream
  • Chocolate syrup (optional)
  • Small mixing bowl
  • Spoon
  • Saucepan
  • Whisk
  • Shallow dish
  • Glass
coffee jelly
Image Credit: successo images, Shutterstock

1. Mix gelatin and water.

In a small mixing bowl, combine the gelatin and water. Stir until they are well-mixed.

2. Boil coffee and sugar.

Combine the coffee and sugar in a small saucepan and bring to a low boil over medium to medium-high heat.

3. Mix together and refrigerate.

Remove the coffee and sugar combination from heat and whisk in the gelatin-water mixture until it’s completely dissolved. Pour the resulting mixture into a shallow dish and refrigerate until it’s set. This should take at least 5 hours.

4. Serve and enjoy!

Cube the gelatin into ½-inch chunks and serve in a glass. Top with whipped cream and chocolate syrup if desired.

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You can use any coffee you like, but we tend to use stronger coffee than we typically drink. Once the coffee is combined with the other ingredients and chilled, it can lose some of its potency. If you have an espresso machine, that’s your best option but increasing the strength of regular coffee works too. We recommend starting with 1.5 times more coffee than you would usually use and adjusting as needed from there.

The roast level doesn’t matter as much as the strength, but dark roasts do well in coffee jelly due to their naturally robust flavor. On the other hand, we made a delicious batch of coffee jelly from a fruity light roast that was out of this world. It took way more tweaking and tuning to get the flavor balance right, but it was worth it.

If you’re making coffee jelly for the first time, stick with a strong dark roast or espresso. We recommend Lifeboost’s delicious, low-acid Espresso beans. Experimenting with a light roast is a fun project that might take you several tries to get right and is better saved for a second or third attempt.

Gelatin cubing

Think about how you want to serve your coffee jelly, and make sure you use an appropriate dish to let it set in. You can slice the jelly into whatever size you like, but the depth of the dish will control how thick your coffee jelly cubes are. We like chunky cubes, so we use a pan that is at least 1/2 inch deep.

coffee jelly
Image Credti: junpinzon, Shutterstock

Serving suggestions

The basic recipe we’ve described already is a perfectly acceptable way to enjoy coffee jelly, but there are a few ways you can serve it to up your game a notch.

One delicious option is to serve the coffee jelly cubes with a glass of heavy cream or milk. The cream soaks into the cubes slightly, and the jelly cubes also dissolve somewhat in the cream making a delicious latte-esque drink.

Another fun idea is to serve the coffee jelly cubes in a small cup with some blueberries and raspberries. The fruit complements the coffee jelly’s flavor and is a healthier option than the heavy cream variety.

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We hope you enjoyed this coffee jelly recipe and encourage you to give it a try! It’s a simple recipe, but it makes a fantastic dessert with minimal effort required. Coffee jelly is light and sweet and makes a great healthy coffee-flavored dessert that is refreshing in hot weather but can be enjoyed equally well year-round.

More great coffee recipes:

Featured Image: successo images, Shutterstock

Kate MacDonnell

Kate is a lifelong coffee enthusiast and homebrewer who enjoys writing for coffee websites and sampling every kind of coffee known to man. She’s tried unusual coffees from all over the world and owns an unhealthy amount of coffee gear.

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